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
Equipment
- Barbeque
Ingredients
For the Marinade:
- 1 cup packed fresh parsley leaves
- 1/4 cup packed fresh cilantro leaves
- 1/4 cup chopped red onion
- garlic cloves, peeled
- 1/3 cup red wine vinegar
- 1/4 cup olive oil
- 1/2 teaspoon ground cumin
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon sea salt
Remaining Ingredients:
- 1 1/2-2 pounds boneless, skinless chicken thighs or breasts
Instructions
- 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.
Disclaimer: This post contains affiliate links, meaning that if you purchase something from one of my links, I will receive a small percentage, at no additional cost to you. I will only ever recommend products that I truly believe in, and that I use myself or find to be very valuable. Thanks for helping me to keep my blog up and running!
Leave a Reply