Chimichurri Marinated Chicken 
Chimichurri Sauce is one of my favorite sauces for EVERYTHING! Grill that PERFECTLY juicy Chicken + add the BEST chimichurri = 
Do you use your BBQ grill year-round or just in the warmer months? We tend to use our grill year-round, but it definitely gets fired up more often throughout the Summer! I’m REALLY looking forward to warmer weather soon!
Sauces such as chimichurri, or dressings receive a lot of their flavors from the olive oil, so you REALLY want to make sure that you actually like the taste of the oil you’re using! Do a taste test to make sure the oil isn’t too strong for your preferences because your sauce WILL TASTE like the oil that you use. I love purchasing oils that are sold in dark glass bottles, organic if possible (buy when they’re on sale!).
Rachel’s BEST Grilling Tips:
Start with uniform breasts. Trim fat, pound the thicker parts with a mallet if needed to create uniform – ish pieces of chicken. Do not over-pound the chicken, then it cooks too fast, which will dry it out.
Marinate in the refrigerator for a few hours beforehand for THE BEST flavor. Use a marinade with oil (I typically use avocado oil, or extra virgin olive oil – in very small amounts!), an acid (lemon, lime, vinegar) & FLAVOR such as: herbs, garlic, mustard, chili, liquid/coconut aminos, etc.
Bring chicken just to room temperature before grilling. I remove them from the refrigerator & give them 15-20 minutes on the counter in a single layer.
ALWAYS Grill chicken on a medium-HIGH heat, flipping only ONCE! Be sure to PREHEAT, and season the grill with oil before cooking.
Chicken likes to be undisturbed during its grilling.
Depending on the thickness of your breasts (this varies so greatly, I hesitate to ever post cooking times) about 4-7 minutes on the first side, 3-5 on the second. Keep in mind the heat is usually hotter in the back, adjust breasts according to necessary cooking times/place larger breasts where it’s hotter and keep an eye on ’em. Chicken needs to be cooked thoroughly until juices run clear. BUT it is also VERY important to not overcook!
When removing from the grill, the meat should be firm to the touch & juicy. Not hard & dry. Flipping only once during grilling & lots of PRACTICE will make this happen!
Wrap, or cover tightly, hot (still juicy) breasts in foil or a good heavy lid for 4-5 minutes, allowing to rest after removing from the grill. This helps the meat to stay juicy & warm while rounding up your people to eat your PERFECTLY GRILLED CHICKEN!
ALWAYS prepare extra for future meals!
Refrigerate once cool.
This makes for an EXCELLENT prep-ahead meal option! Simply dish up equal portions into your food prep containers, then refrigerate for up to 4 days.
Makes 4-6 servings
Ingredients:
- 1-1/2 lbs chicken breast
For the chimichurri sauce:
- 1 shallot, very finely chopped
- 1 red chili, seeded and very finely chopped
- 3 fresh garlic cloves, pressed
- 2 Tbsps red wine vinegar, or apple cider vinegar
- 1 tsp sea salt, plus more
- large handful of cilantro, finely chopped
- large handful of parsley, finely chopped
- 3 Tbsps finely chopped oregano
- 1/4 cup extra-virgin olive oil
Instructions:
To make your chimichurri:
In a glass jar or glass bowl add all the chimichurri sauce ingredients except for the oil. Stir together well, then allow the flavors to develop for 10 minutes. Add in the oil, fit the lid on and shake vigorously, or whisk to combine.
Divide your chimichurri sauce to use as a dipping sauce and marinade.
To marinate the chicken:
To marinate the chicken, add half of your chimichurri sauce to a shallow dish and add in the chicken, completely covering your chicken with the sauce on all sides. Cover dish and allow to marinate in the refrigerator for 2 hours, up to overnight.
Keep the remaining half of the untouched chimichurri sauce to serve as a dip (be careful not to get into contact with the raw meat!).
To cook the chicken:
Take the marinated chicken out of the fridge, 15-20 minutes prior to cooking.
Grill the chicken over medium heat, or cook your chicken in a heavy-bottomed pan over medium heat, about 4-5 minutes each side, until cooked through and a meat thermometer inserted in the center reads 165 degrees f.
Allow chicken to rest for 5 minutes before slicing it.
Serve with remaining (untouched) chimichurri sauce and enjoy!
Rachel
Ingredients
- 1-1/2 lbs chicken breast
For the chimichurri sauce:
- 1 shallot, very finely chopped
- 1 red chili, seeded and very finely chopped
- 3 fresh garlic cloves, pressed
- 2 Tbsps red wine vinegar, or apple cider vinegar
- 1 tsp sea salt, plus more
- large handful of cilantro, finely chopped
- large handful of parsley, finely chopped
- 3 Tbsps finely chopped oregano
- 1/4 cup extra-virgin olive oil
Instructions
To make your chimichurri:
- In a glass jar or glass bowl add all the chimichurri sauce ingredients except for the oil. Stir together well, then allow the flavors to develop for 10 minutes. Add in the oil, fit the lid on and shake vigorously, or whisk to combine.
- Divide your chimichurri sauce to use as a dipping sauce and marinade.
To marinate the chicken:
- To marinate the chicken, add half of your chimichurri sauce to a shallow dish and add in the chicken, completely covering your chicken with the sauce on all sides. Cover dish and allow to marinate in the refrigerator for 2 hours, up to overnight.
- Keep the remaining half of the untouched chimichurri sauce to serve as a dip (be careful not to get into contact with the raw meat!).
To cook the chicken:
- Take the marinated chicken out of the fridge, 15-20 minutes prior to cooking.
- Grill the chicken over medium heat, or cook your chicken in a heavy-bottomed pan over medium heat, about 4-5 minutes each side, until cooked through and a meat thermometer inserted in the center reads 165 degrees f.
- Allow chicken to rest for 5 minutes before slicing it.
- Serve with remaining (untouched) chimichurri sauce and enjoy!
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