![You will need 4 boneless, skinless chicken breasts. This cut cooks evenly and stays juicy. Make sure they are fresh for the best taste. You can also pound them lightly to ensure even cooking. For the chimichurri sauce, gather these ingredients: - 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 olive oil - 3 tablespoons red wine vinegar (or lemon juice) - Salt and pepper to taste These herbs and spices create a bright, fresh flavor that pairs well with grilled chicken. The garlic adds a nice kick, while the vinegar gives it a tangy finish. For a simple garnish, use lemon wedges. They add a zesty touch when served with the chicken. You can squeeze the lemon over the chicken for extra flavor. It brightens the dish and enhances the taste of the chimichurri. For the full recipe, check out Easy Grilled Chimichurri Chicken Breast. To start, gather your ingredients for the chimichurri sauce. You will need fresh parsley, fresh cilantro, garlic, red pepper flakes, olive oil, and red wine vinegar. This sauce gives your chicken a fresh taste. 1. In a medium bowl, combine: - 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 olive oil - 3 tablespoons red wine vinegar (or lemon juice) - Salt and pepper to taste 2. Mix everything together well. Make sure all the herbs and spices blend. Set aside a few tablespoons for later. This sauce can also be used as a dip. Now it’s time to marinate the chicken. This step adds flavor and keeps the chicken moist. 1. Take 4 boneless, skinless chicken breasts and place them in a large zip-top bag or shallow dish. 2. Pour half of the chimichurri sauce over the chicken. 3. Seal the bag or cover the dish. 4. Marinate in the refrigerator for at least 30 minutes, or up to 4 hours for more flavor. Marinating makes a big difference. It helps the chicken soak up the tasty sauce. Grilling the chicken is the final step. This is where the magic happens. 1. Preheat your grill to medium-high heat. Clean the grates and lightly oil them. This helps prevent sticking. 2. Remove the chicken from the marinade. Let any excess drip off. 3. Place the chicken on the grill. Grill for about 6-7 minutes per side. 4. Cook until the chicken reaches an internal temperature of 165°F (75°C). Once done, remove the chicken from the grill and let it rest for 5 minutes. This helps keep it juicy. Serve the grilled chicken with the reserved chimichurri sauce drizzled on top. Enjoy your delicious meal! For the full recipe, check out [Full Recipe]. To keep chicken breasts juicy, start with the right cut. Choose boneless, skinless chicken breasts. Next, marinate them for at least 30 minutes. This helps the meat soak up flavor and moisture. Use a mixture of acid, like vinegar or lemon juice, with oil. This blend tenderizes the chicken and keeps it juicy. During grilling, avoid pressing down on the chicken. This can squeeze out important juices. Use a meat thermometer to check for doneness. Aim for 165°F (75°C) inside. Let the chicken rest after grilling. This allows juices to redistribute, making each bite tender and flavorful. Start by preheating your grill to medium-high heat. Clean the grates with a brush to remove any leftover food. Oiling the grates helps prevent sticking. You can use a paper towel dipped in oil, held with tongs. Place the marinated chicken breasts on the grill. Grill each side for about 6-7 minutes. Avoid opening the grill too often. This keeps the heat inside, helping the chicken cook evenly. If using a grill basket, it can make flipping easier and prevent sticking. If you have leftover chimichurri sauce, store it in an airtight container. It will keep in the fridge for up to one week. The flavors will deepen as it sits. You can also freeze chimichurri. Pour it into ice cube trays, freeze, then transfer to a bag. This way, you have easy portions ready for future meals. {{image_2}} You can change the herbs in chimichurri. If you want, swap parsley or cilantro with fresh oregano or basil. These herbs give a new taste while keeping the sauce fresh. Mix and match herbs to find your favorite flavor. You don’t need a grill. You can cook the chicken in the oven or on the stovetop. For the oven, preheat it to 400°F (200°C). Place the chicken on a baking sheet and bake for 20-25 minutes. Check if the chicken reaches 165°F (75°C). If on the stovetop, heat a skillet over medium-high heat. Cook for 6-7 minutes on each side. This way, you still get tasty chimichurri chicken without a grill. Serve your chimichurri chicken with tasty sides. Try it with rice, quinoa, or a fresh salad. Roasted veggies or grilled corn also pair well. You can even add a dollop of chimichurri on top of your sides for extra flavor. This makes each meal colorful and delicious. For more ideas, check out the Full Recipe. Store your grilled chimichurri chicken in an airtight container. This keeps it fresh. It will last for up to three days in the fridge. If you want to keep it safe, make sure it cools down first. You can also keep the chimichurri sauce in a separate container. Use it to add flavor when serving. You can freeze chimichurri sauce if you have leftovers. Simply pour it into an ice cube tray. Once frozen, transfer the cubes to a freezer bag. This way, you can use small portions later. The sauce can last in the freezer for up to three months. Just thaw what you need in the fridge before using. To reheat grilled chicken, use the oven for the best results. Preheat it to 350°F (175°C). Place the chicken on a baking sheet and cover it with foil. Heat for about 15 minutes or until warm. You can also use a microwave, but it may dry the chicken out. Cover it with a damp paper towel to help keep it moist. Chimichurri sauce is a fresh, green sauce from Argentina. It mixes herbs, garlic, and oil. The main herbs are parsley and cilantro. You can also add red pepper flakes for a kick. This sauce is perfect for grilled meats. It adds flavor and brightness to your dish. You should marinate the chicken for at least 30 minutes. This allows the flavors to soak in. For best results, marinate for up to 4 hours. The longer you marinate, the more flavor the chicken will have. Just remember to keep it in the fridge while it marinates. Yes, you can use chicken thighs instead of breasts. Thighs are often juicier and more flavorful. They also hold up well on the grill. If you choose thighs, make sure to adjust the cooking time. Cook them until they reach an internal temperature of 165°F (75°C). This will keep your meal safe and tasty. For the full recipe, check out the Easy Grilled Chimichurri Chicken Breast recipe. This guide has covered delicious chicken breast with chimichurri sauce. You learned to make the sauce, marinate the chicken, and grill it perfectly. I shared tips for juicy chicken and ways to store leftovers. You discovered variations like different herbs and grilling methods. Experiment with recipes and enjoy different flavors. Cooking this dish can be easy and fun. Try it out and share it with friends!](https://toastedrecipes.com/wp-content/uploads/2025/07/25f02bb3-f331-4a6b-98b2-2f5d2bed1de6-300x300.webp)
Easy Grilled Chimichurri Chicken Breast
Savor the flavors of summer with this easy grilled chimichurri chicken breast recipe! Marinated in a vibrant chimichurri sauce made from fresh herbs and garlic, these juicy chicken breasts are perfect for any barbecue. Ready in just 45 minutes, this dish is sure to impress your guests. Click through to explore the full recipe and get tips for grilling perfection. Don’t miss out on this delicious, healthy meal idea!