Best 4 Grilled Chicken Breasts With Chimichurri Sauce Recipes

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**Grilled Chicken Breasts with Chimichurri Sauce: A Flavorful and Versatile Dish**

Grilled chicken breasts are a versatile and delicious dish that can be enjoyed in a variety of ways. Whether you're looking for a quick and easy weeknight meal or a more elaborate dish for a special occasion, grilled chicken breasts are sure to please. This article features three flavorful recipes for grilled chicken breasts with chimichurri sauce, a vibrant and herbaceous sauce that adds a burst of flavor to the chicken. The first recipe is a classic grilled chicken breast with chimichurri sauce, featuring juicy and tender chicken breasts grilled to perfection and topped with a zesty chimichurri sauce. The second recipe is a grilled chicken breast with chimichurri sauce and vegetables, which adds a healthy and colorful twist to the dish with a variety of grilled vegetables. Finally, the third recipe is a grilled chicken breast with chimichurri sauce and rice, a hearty and satisfying meal that combines grilled chicken breasts with fluffy rice and a flavorful chimichurri sauce.

Here are our top 4 tried and tested recipes!

GRILLED BONE-IN CHICKEN BREAST WITH CHIMICHURRI



Grilled Bone-In Chicken Breast with Chimichurri image

Juicy, herb-rubbed chicken breasts are grilled up to perfection and drizzled with flavor-packed chimichurri. It's a great main dish for summertime. Serve with fresh grilled corn on the cob and a crusty bread.

Provided by FrackFamily5 CA->CT

Categories     BBQ & Grilling     Chicken

Time 35m

Yield 4

Number Of Ingredients 10

5 cloves garlic
1 cup chopped fresh cilantro
½ cup chopped fresh flat-leaf parsley
1 tablespoon chopped fresh oregano
1 teaspoon salt
½ cup olive oil
2 tablespoons red wine vinegar
1 tablespoon lime juice
4 (6 ounce) bone-in chicken breast halves
1 tablespoon herb rub with salt

Steps:

  • Place garlic in a food processor and pulse until finely chopped. Add cilantro, parsley, oregano, and salt; pulse until finely chopped. Drizzle in oil, vinegar, and lime juice slowly, while the blade is spinning. Process for about 1 minute. Cover with a lid and store chimichurri in the refrigerator until ready to use.
  • Preheat an outdoor grill for high heat and lightly oil the grate.
  • Rub chicken breasts on all sides with herb rub.
  • Turn the middle burners to low on the preheated grill and place chicken, skin-side down, over those burners. Close the lid and cook for 5 minutes. Turn the middle burners off and flip chicken. Close lid and cook until no longer pink at the bone and the juices run clear, about 15 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
  • Serve chicken with chimichurri.

Nutrition Facts : Calories 481.3 calories, Carbohydrate 3.9 g, Cholesterol 95.6 mg, Fat 36.1 g, Fiber 0.7 g, Protein 34.7 g, SaturatedFat 6.2 g, Sodium 2523.9 mg, Sugar 0.3 g

CHIMICHURRI CHICKEN



Chimichurri Chicken image

Green chimichurri, the classic Argentinian sauce often made with fresh herbs, garlic, red-pepper flakes and red-wine vinegar, livens up whatever it's spooned over: steak, chicken, tofu, fish or vegetables. In this simple recipe, boneless chicken gets three layers of zesty chimichurri flavor: First, it's marinated in the sauce. Then, it's sautéed, grilled or roasted, which further intensifies the flavors and encourages caramelization. Finally, just before serving, it's drizzled with fresh chimichurri for a bright finish. You can make the sauce in a food processor, but chopping the aromatics by hand makes it especially fragrant. Keep the extra to serve with the chicken, alongside fluffy white rice, crusty bread or creamy potatoes.

Provided by Ali Slagle

Categories     poultry, main course

Time 30m

Yield 4 servings

Number Of Ingredients 10

3 garlic cloves, peeled
1 1/2 teaspoons kosher salt
1 cup parsley leaves and stems
1/2 cup fresh oregano leaves
1/2 teaspoon red-pepper flakes
1/2 teaspoon black pepper
3 tablespoons red-wine vinegar
1/2 cup extra-virgin olive oil
1 1/2 to 2 pounds boneless, skinless chicken thighs or breasts
1 tablespoon olive oil

Steps:

  • Make the sauce: On a cutting board, smash and coarsely chop the garlic with 1/2 teaspoon salt. Mash the mixture using the side of your knife until a coarse paste forms. Move the paste to the side of the cutting board, then chop the parsley and oregano together with the remaining 1 teaspoon salt. Combine the garlic paste and the chopped herbs and chop and mash until the herbs are bruised and fragrant.
  • Transfer to a medium bowl. Add the red-pepper flakes, black pepper, vinegar and extra-virgin olive oil; stir to combine. (You should have about 3/4 cup chimichurri. It can be prepared in advance and refrigerated in an airtight container up to 2 days.)
  • Make the chicken: Pat the chicken dry. If thickness varies greatly, pound to an even thickness, about 1/2-inch. Rub half the chimichurri all over the chicken and let sit for at least 10 minutes. (You could also refrigerate overnight; just let it come to room temperature before cooking.)
  • Heat the olive oil in a large skillet over medium-high. Wipe off excess marinade from the chicken and cook until juices run clear, about 5 minutes per side for thighs and 4 minutes per side for breasts. (For grilling and oven instructions, see Tips below.)
  • Serve with remaining chimichurri spooned over top.

GRILLED CHICKEN BREASTS WITH CHIMICHURRI SAUCE



Grilled Chicken Breasts With Chimichurri Sauce image

This is from the local paper. I've tried chimichurri sauce once and like it, so I want to try this one. The paper suggests to make the breasts all uniform size for even cooking: pound between sheets of waxed paper with a rolling pin, meat pounder or bottom of a heavy pot. Prep. time does not include marinading time.

Provided by WI Cheesehead

Categories     Chicken Breast

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

10 medium garlic cloves, peeled and dark ends removed
1 bunch Italian parsley, stems removed
3/4 cup olive oil, plus
2 teaspoons olive oil (divided)
1/4 cup water or 1/4 cup chicken broth
1/4 cup white balsamic vinegar or 1/4 cup white wine vinegar
3/4 teaspoon dried oregano
3/4 teaspoon dried basil
1/4 teaspoon crushed hot pepper flakes (to taste)
salt & freshly ground black pepper, to taste
3 whole boneless chicken breasts, halved and flattened

Steps:

  • To make chimichurri sauce: In food processor fitted with metal blade, puree garlic.
  • Add parsley and process until finely chopped.
  • Add 3/4 cup oil, vinegar, water or chicken broth, and seasonings, and process.
  • Taste for seasoning and adjust if necessary. It should be very flavorful and spicy.
  • For marinade: In small mixing bowl, combine 3 tablespoons of the chimichurri sauce, with remaining 2 tablespoons olive oil and mix until smooth; taste for seasoning.
  • Place chicken breasts in a sealable bag and pour in marinade, making sure marinade is evenly distributed.
  • Zip bag and refrigerate 1/2 hour to 4 hours.
  • Prepare barbecue for medium-heat grilling.
  • Remove chicken from marinade and grill about 3 inches from flame, 7 to 10 minutes on each side or until no pink color is showing.
  • Place on platter and serve with sauce on the side.
  • Advance prep. tip: The sauce can be made up to 6 days ahead, covered and refrigerated. Remove from fridge half an hour before serving.

Nutrition Facts : Calories 509.5, Fat 42, SaturatedFat 7.8, Cholesterol 92.8, Sodium 93, Carbohydrate 1.8, Fiber 0.2, Sugar 0.1, Protein 30.6

GRILLED BRINED CHICKEN WITH CHIMICHURRI SAUCE



Grilled Brined Chicken with Chimichurri Sauce image

Categories     Chicken     Backyard BBQ     Dinner     Basil     Summer     Grill     Brine     Grill/Barbecue     Parsley     Bon Appétit     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 21

Chicken:
1/4 cup fine sea salt
2 teaspoons pickling spice
2 tablespoons honey
1 4 1/2-pound whole chicken (preferably organic), backbone removed and discarded, chicken quartered
1/2 cup extra-virgin olive oil
1 large shallot, chopped
1/3 cup coarsely chopped fresh basil
1/3 cup coarsely chopped fresh Italian parsley
2 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh thyme
1 large garlic clove, peeled
Chimichurri sauce:
1/4 cup extra-virgin olive oil
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh Italian parsley
1 tablespoon fresh lime juice
1 tablespoon red wine vinegar
1/2 garlic clove, peeled
Pinch of dried crushed red pepper

Steps:

  • For chicken:
  • Bring 2 cups water, 1/4 cup salt, and pickling spice to boil in large saucepan, stirring until salt dissolves. Remove from heat; add 6 cups water and honey. Cool brine to room temperature. Add chicken to brine; let soak 1 hour at room temperature.
  • Remove chicken from brine and rinse with cold water; discard brine. Pat chicken dry with paper towels. Place chicken in 13 x 9 x 2-inch glass baking dish. Combine 1/2 cup olive oil, shallot, basil, parsley, rosemary, thyme, and garlic in processor. Blend until herb mixture is finely chopped. Rub herb mixture all over chicken; cover and chill at least 4 hours or overnight.
  • For chimichurri sauce:
  • Place all ingredients in processor; puree until almost smooth. Season with salt and pepper. DO AHEAD:Can be made 4 hours ahead. Cover; chill.
  • Prepare barbecue (medium heat). Rub excess marinade off chicken, leaving some marinade still clinging. Sprinkle chicken with salt and pepper. Grill chicken covered until cooked through, turning occasionally, about 30 minutes. Transfer chicken to platter. Spoon some chimichurri over. Pass remaining chimichurri.

Tips:

  • To ensure the chicken breasts cook evenly, use a meat mallet to pound them to an even thickness.
  • To add extra flavor to the chicken, marinate it in the chimichurri sauce for at least 30 minutes before grilling.
  • If you don't have a grill, you can cook the chicken breasts in a grill pan over medium heat.
  • To prevent the chicken breasts from drying out, baste them with the chimichurri sauce every few minutes while grilling.
  • To make sure the chicken breasts are cooked through, use a meat thermometer to check that they have reached an internal temperature of 165 degrees Fahrenheit.

Conclusion:

Grilled chicken breasts with chimichurri sauce is a delicious and healthy meal that is perfect for a summer cookout. The chicken is juicy and flavorful, and the chimichurri sauce adds a bright and tangy flavor. This dish is also easy to make, and it can be tailored to your own liking. For example, you can add different herbs or spices to the chimichurri sauce, or you can grill the chicken breasts for a longer or shorter amount of time, depending on how you like them cooked.

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