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To make Easy Grilled Chimichurri Chicken Breast, you need fresh ingredients for a tasty dish. This recipe combines juicy chicken with a bright, herb-filled sauce. It’s quick and packed with flavor. - 4 boneless, skinless chicken breasts - 1 cup fresh parsley, finely chopped - 1/2 cup fresh cilantro, finely chopped - 4 cloves garlic, minced - 1/2 teaspoon red pepper flakes - 1/3 cup extra virgin olive oil - 3 tablespoons red wine vinegar (or substitute with lemon juice for a zesty twist) - Salt and freshly ground black pepper, to taste - Lemon wedges, for serving These ingredients create a fresh chimichurri sauce. The parsley and cilantro give it a vibrant taste. Garlic adds depth, while red pepper flakes bring a hint of heat. Olive oil and vinegar help bind the flavors together. This dish serves four and packs a punch with protein. Each serving has around 180 calories. The chicken is lean, making it a healthy choice. The chimichurri sauce adds healthy fats from the olive oil. It also provides vitamins from the fresh herbs. Overall, this meal is both nutritious and delicious. Enjoy it with a side of veggies or a simple salad for a complete feast! To make the chimichurri sauce, gather your ingredients. You need fresh parsley, cilantro, garlic, red pepper flakes, olive oil, and red wine vinegar. In a medium bowl, add the chopped parsley and cilantro. Next, add minced garlic and red pepper flakes. Pour in the olive oil and red wine vinegar. Stir until well mixed. Make sure to taste it and add salt and pepper. You can set aside some sauce for later. Take your chicken breasts and place them in a large zip-top bag or a dish. Pour half of the chimichurri sauce over the chicken. Make sure each piece is coated well. Save the rest of the sauce for later. Seal the bag or cover the dish with plastic wrap. Put the chicken in the fridge for at least 30 minutes. For more flavor, let it marinate for up to 4 hours. First, heat your grill to medium-high. Clean the grill grates and brush them with oil. Remove the chicken from the marinade, letting the excess drip off. Place the chicken on the grill. Cook for about 6-7 minutes on each side. The chicken should reach an internal temperature of 165°F (75°C). After grilling, move the chicken to a platter and let it rest for 5 minutes. This helps keep the chicken juicy. Drizzle with the reserved chimichurri sauce and serve with lemon wedges. Enjoy your meal! For the complete recipe, check out the Full Recipe section. To grill chicken perfectly, follow a few easy steps: - Use a meat thermometer. Check for an internal temperature of 165°F (75°C). - Preheat your grill. A hot grill helps to sear the chicken and lock in juices. - Don’t flip too soon. Wait until the chicken naturally releases from the grill. - Let it rest. After grilling, let the chicken sit for five minutes to keep it juicy. Chimichurri is bright and fresh. Here’s how to make it pop: - Add fresh herbs. Mix in mint or oregano for extra depth. - Include citrus zest. Grate some lemon or lime zest for zing. - Experiment with heat. Adjust red pepper flakes to match your spice level. - Use quality oil. Extra virgin olive oil adds richness and taste. Serve your chimichurri chicken with these ideas: - Pair with grilled veggies. Bell peppers and zucchini add color and taste. - Serve with rice or quinoa. These sides soak up the delicious sauce. - Add a salad. A fresh green salad balances the meal. - Offer crusty bread. Great for dipping in leftover chimichurri sauce. For the complete preparation steps, check the Full Recipe. {{image_4}} Chimichurri is flexible and fun to make. You can swap herbs to change the taste. Try using fresh oregano or mint for a twist. You may also mix in some chopped green onions for extra flavor. If you like heat, add more red pepper flakes or a dash of hot sauce. For a creamier version, blend in some avocado. Each change brings a new taste to your dish. Gas and charcoal grills each have their perks. Gas grills heat up fast and give you better control over the temperature. They are great for quick meals. Charcoal grills take longer to heat but add a smoky flavor. If you want that classic grilled taste, charcoal is the way to go. Choose the method that fits your cooking style and the flavor you want. Pairing the chicken with sides can make your meal special. Fresh salads go well with chimichurri chicken. Try a crunchy cucumber salad or a mixed greens salad with a light dressing. Grilled veggies, like zucchini or bell peppers, also complement the dish nicely. If you want something heartier, serve it with rice or quinoa. These sides balance the meal and add more colors to your plate. For a full experience, check the Full Recipe for more ideas! To store leftover chimichurri chicken, let it cool first. Place the chicken in an airtight container. Make sure to cover it well to keep moisture in. You can keep it in the fridge for up to 3 days. If you want to enjoy it later, consider freezing it. Reheating grilled chicken can be tricky. You want it warm but not dry. Here’s how to do it right: - Take the chicken out of the fridge. - Let it sit at room temperature for about 15 minutes. - Preheat your oven to 350°F (175°C). - Place the chicken on a baking sheet. - Cover it with foil to keep moisture in. - Heat for about 15-20 minutes, or until warm. You can also use a microwave, but be careful. Heat in short bursts to avoid drying it out. Freezing chimichurri chicken is a great way to save it for later. Here’s how: - After the chicken cools, wrap each piece in plastic wrap. - Place the wrapped chicken in a freezer bag. - Squeeze out as much air as possible before sealing. - Label the bag with the date and freeze it. You can freeze it for up to 3 months. To use, thaw it in the fridge overnight. Then, reheat as mentioned above. Enjoy your meal anytime! Yes, you can use other herbs for chimichurri. Fresh oregano is a great choice. You can also try mint or basil for a unique twist. Just keep in mind that these herbs will change the flavor. Adjust the amount based on your taste. Feel free to mix and match to find what you like best! To check if the chicken is fully cooked, use a meat thermometer. Insert it into the thickest part of the breast. The chicken should reach an internal temperature of 165°F (75°C). If you don't have a thermometer, cut into the chicken. The juices should run clear, not pink. Be sure to check in the thickest part to be safe. If you need a substitute for red wine vinegar, lemon juice works well. It adds a fresh, zesty flavor. You can also use apple cider vinegar for a milder taste. Both options will keep the dish bright and tasty. Adjust the amount to suit your taste. This post covered easy grilled chimichurri chicken breast from start to finish. We discussed key ingredients and shared simple steps for making the sauce and grilling the chicken. You learned tips for perfect chicken, flavor boosts for chimichurri, and meal variations. Lastly, we talked about storage options and answered common questions. With these insights, you can enjoy delicious grilled chicken that’s rich in flavor and quick to prepare. Happy cooking!

Easy Grilled Chimichurri Chicken Breast

Savor the flavors of summer with this easy grilled chimichurri chicken breast recipe! Perfectly marinated and grilled to juicy perfection, each bite bursts with the fresh taste of parsley, cilantro, and garlic. In just 45 minutes, you can create a mouthwatering meal that’s sure to impress. Click through to explore the step-by-step guide and enjoy your next barbecue with this delightful dish!
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Ingredients
  

4 boneless, skinless chicken breasts

1 cup fresh parsley, finely chopped

1/2 cup fresh cilantro, finely chopped

4 cloves garlic, minced

1/2 teaspoon red pepper flakes

1/3 cup extra virgin olive oil

3 tablespoons red wine vinegar (or substitute with lemon juice for a zesty twist)

Salt and freshly ground black pepper, to taste

Lemon wedges, for serving

Instructions
 

Prepare the Chimichurri Sauce: In a medium mixing bowl, add the finely chopped parsley and cilantro. Incorporate the minced garlic and red pepper flakes. Gradually pour in the olive oil and red wine vinegar (or lemon juice), stirring well until all ingredients blend together into a vibrant sauce. Taste and adjust seasoning with salt and freshly ground black pepper. Set aside a few tablespoons of the sauce for drizzling over the finished chicken, if desired.

    Marinate the Chicken: Take the chicken breasts and place them in a large zip-top plastic bag or a shallow dish. Pour half of the prepared chimichurri sauce over the chicken, ensuring each breast is well-coated. Reserve the remaining sauce for later use. Seal the plastic bag or cover the dish with plastic wrap, then marinate the chicken in the refrigerator for a minimum of 30 minutes. For enhanced flavor, marinate for up to 4 hours.

      Preheat the Grill: Heat your grill to a medium-high setting. Before grilling, ensure that the grill grates are clean and lightly brushed with oil to prevent chicken from sticking.

        Grill the Chicken: Remove the chicken breasts from the marinade, allowing any excess liquid to drip off. Arrange the chicken on the preheated grill. Cook for approximately 6-7 minutes on each side, or until the chicken is thoroughly cooked and reaches an internal temperature of 165°F (75°C).

          Rest and Serve: After grilling, transfer the chicken to a platter and let it rest for about 5 minutes. This allows the juices to redistribute, ensuring moist chicken. Serve the grilled chicken breasts drizzled with the reserved chimichurri sauce, accompanied by fresh lemon wedges for an extra burst of flavor.

            Prep Time: 10 minutes | Total Time: 45 minutes | Servings: 4

              - Presentation Tips: Serve the chicken on a wooden cutting board or a sleek platter, garnished with additional fresh herbs or lemon slices for a touch of color, and enjoy a vibrant dining experience!