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Grilled Chimichurri Chicken

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By Cheri Liefeld
Created Apr 11, 2012
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Grilled chicken gets a little South American kick courtesy of homemade chimichurri sauce made with fresh herbs and spicy seasonings.

Grilled Chimichurri Chicken

  • Prep Time 20 min
  • Total 40 min
  • Servings 4
  • Ingredients 13
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Ingredients

Chimichurri Sauce

  • 1 cup chopped fresh parsley
  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar
  • 2 tablespoons chopped fresh cilantro
  • 4 cloves garlic, finely chopped
  • 2 teaspoons dried oregano leaves
  • 1 teaspoon salt
  • 1/4 teaspoon crushed red pepper flakes

Chicken

  • 4 boneless skinless chicken breasts

Vegetables

  • 1 cup pear tomatoes
  • 1 poblano chile
  • 1 red bell pepper
  • 1 orange bell pepper

Instructions

  • Step 
    1
    In food processor or blender, place sauce ingredients. Cover; process until smooth.
  • Step 
    2
    Place chicken breasts in resealable food-storage plastic bag; pour in half of the sauce (cover and refrigerate remaining sauce to serve with cooked chicken and vegetables later). Seal and refrigerate bag of chicken to marinate at least 2 hours but no longer than 8 hours.
  • Step 
    3
    Remove chicken from sauce; discard sauce chicken was marinating in.
  • Step 
    4
    Carefully brush oil on grill rack. Heat gas or charcoal grill. Place chicken on grill over medium-high heat. Cut up vegetables and place on grill pan. Cover grill; cook chicken until juice of chicken is clear when center of thickest part is cut (at least 165°F). Cook vegetables to desired doneness. Serve with remaining sauce.

Nutrition

Nutrition Facts are not available for this recipe

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