Grilled Chimichurri Chicken Recipe
Dairy-Free, Gluten-Free, High-Protein, Low-Carb
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Ingredients
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Chimichurri Sauce
Chicken & Marinade
Finishing & Serving
Method
Chimichurri Sauce
- 1
Prep herbs and garlic
Rinse the parsley, cilantro (if using), and oregano. Shake or pat dry thoroughly and remove any thick stems. Finely chop the herbs by hand or pulse briefly in a food processor. Rough-chop the garlic cloves.
- 2
Combine and emulsify
In a medium bowl, combine the chopped parsley, cilantro, oregano, garlic, red wine vinegar, lemon juice, crushed red pepper flakes, sea salt, and black pepper. Slowly whisk in the 1/2 cup olive oil until the mixture emulsifies into a loose, glossy sauce. If using a food processor, pulse 6–8 times to achieve a coarse texture (do not purée completely). Taste and adjust salt, pepper, or vinegar as needed.
- 3
Rest
Let the chimichurri sit at room temperature for at least 15–30 minutes to allow flavors to meld. If making ahead, refrigerate in an airtight container for up to 3 days; bring to room temperature before serving and stir in an extra teaspoon of olive oil or a splash of lemon juice if it has stiffened.
Chicken & Marinade
- 4
Prepare chicken
Pat chicken breasts dry with paper towels. If overly thick in one end, butterfly or pound lightly to an even thickness (about 3/4 inch) for even cooking.
- 5
Make marinade
In a small bowl combine 2 tablespoons olive oil, kosher salt, 1/2 teaspoon black pepper, smoked paprika, garlic powder, and lemon zest. Stir to make a loose paste.
- 6
Marinate chicken
Rub the spice-oil mixture evenly over both sides of each chicken breast. Place the chicken in a shallow dish or zip-top bag and chill for 20 minutes to 2 hours. (Minimum 20 minutes to let flavors penetrate; up to 2 hours for more flavor.) Remove from refrigerator 15 minutes before grilling to come closer to room temperature.
- 7
- 8
Grill chicken
Place chicken on the hot grill. Cook for 5–7 minutes per side, flipping once, until grill marks form and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Cooking time will vary based on thickness—adjust accordingly. Avoid pressing down on the chicken.
- 9
Rest chicken
Transfer cooked chicken to a cutting board and let rest loosely tented with foil for 5 minutes to allow juices to redistribute.
- 10
Slice
Slice the chicken against the grain into 1/4-inch to 1/2-inch slices for serving.
Finishing & Serving
- 11
Dress and serve
Arrange sliced chicken on a platter or individual plates. Spoon the reserved chimichurri over the warm chicken (about 2 tablespoons per breast) and serve extra chimichurri on the side. Garnish with microgreens or chopped parsley and lemon wedges. Squeeze lemon over chicken as desired.
- 12
Storage
Store leftover chicken in an airtight container in the refrigerator for up to 3–4 days. Keep chimichurri separate; it keeps up to 3 days refrigerated. Reheat chicken gently (covered in a 300°F oven or in a skillet) and add fresh chimichurri just before serving.