Chimichurri sauce is one of my absolute favorites and this Chimichurri Grilled Chicken is my new go-to recipe for summer! It’s so light and fresh, and pairs well with any protein or veggies. You can easily use chicken breasts or thighs for this recipe. I’ve also marinated shrimp in this sauce and it turned out AMAZING!
Roasted potatoes or sweet potatoes along with grilled veggies would be delicious and simple sides to go along with this Chimichurri Grilled Chicken, or even my Saffron Cauliflower Rice or my Grilled Plantain Fries! This sauce is sooo flavorful and delicious that I highly recommend making a double batch. Simply store the extra sauce in a sealed container in the fridge for up to 5-7 days.
Enjoy this recipe for my Chimichurri Grilled Chicken!
Chimichurri Grilled Chicken
For the Marinade:
- 1 1/2-2 pounds boneless, skinless chicken thighs or breasts
- Place all of the marinade ingredients into your food processor or blender and pulse until well combined. Pour the marinade into a Ziploc bag or ceramic/glass bowl. Add the chicken and toss to coat. Place the chicken into your refrigerator to marinade for at least 2 hours and up to 12.
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