Ingredients
Scale
- 4 boneless skinless chicken breasts (about 1.5 lbs)
- 1 cup fresh parsley, chopped
- 1/2 cup fresh cilantro, chopped
- 4 garlic cloves, minced
- 3 tbsp red wine vinegar (substitute with apple cider vinegar if preferred)
- 1/2 cup olive oil
- 1 tsp red pepper flakes (adjust for spice preference)
- Salt and pepper to taste
Instructions
- Prepare the marinade by mixing parsley, cilantro, garlic, red wine vinegar, olive oil, red pepper flakes, salt, and pepper in a bowl.
- Place the chicken breasts in a resealable bag or container. Pour half of the chimichurri marinade over them. Seal tightly and refrigerate for at least 30 minutes or up to 4 hours.
- Preheat your grill to medium-high heat (400°F) or your oven to 375°F.
- Cook the marinated chicken on the grill for about 6-7 minutes per side or bake in the oven for approximately 25-30 minutes until internal temperature reaches 165°F.
- Drizzle the remaining chimichurri over the cooked chicken before serving.
Notes
- Marinating overnight enhances flavor even further.
- Feel free to swap herbs based on your preferences; try adding basil or oregano.
- Serve with sides like roasted vegetables or quinoa for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Grilling/Baking
- Cuisine: Argentinian/Latin
Nutrition
- Serving Size: 1 chicken breast (170g)
- Calories: 320
- Sugar: 0g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 28g
- Cholesterol: 90mg