Description
A vibrant and flavorful Grilled Chicken Chimichurri recipe featuring tender, brined chicken breasts grilled to perfection and topped with a zesty homemade chimichurri sauce made from fresh herbs, garlic, and olive oil. This dish is perfect for a quick and healthy meal full of bold Latin American flavors.
Ingredients
Chimichurri Sauce
- 1/2 cup extra virgin olive oil
- 1/4 cup white vinegar
- 2 garlic cloves
- 1 tsp salt
- 1 tsp fresh oregano (or dried)
- 1 cup fresh parsley (packed)
- 1/4 cup red onions (diced)
- Dash of red pepper flakes
- Dash of honey (optional)
Chicken
- 3 free range organic medium chicken breasts
- 1 tbsp olive oil
- 1 tsp paprika
- Salt and pepper to taste
- Warm water (for brining, quantity approx. 4 cups)
- 2 tablespoons kosher salt (for brining)
Instructions
- Make the Chimichurri Sauce: Add all chimichurri sauce ingredients—extra virgin olive oil, white vinegar, garlic cloves, salt, oregano, fresh parsley, diced red onions, red pepper flakes, and honey if using—into a food processor or high-speed blender. Process on low speed for about 3 minutes until well combined and slightly chunky.
- Brine the Chicken: In a large bowl, combine warm water and 2 tablespoons kosher salt, stirring until the salt dissolves. Submerge the chicken breasts in this brine and let them sit for 15 to 30 minutes to enhance moisture and flavor.
- Prepare the Chicken: Remove the chicken breasts from the brine and pat them dry thoroughly with paper towels. Brush all sides with 1 tablespoon olive oil, then season evenly with paprika, salt, and pepper to taste.
- Prepare the Grill: Clean the grill grates using a steel grill brush. Dip a wad of paper towel in cooking oil and wipe the grates to prevent sticking. Turn all burners to medium-high heat, cover the grill, and heat until it reaches 450°F (232°C).
- Grill the Chicken: Place the prepared chicken breasts on the hot grill. Grill for about 6 minutes on each side, monitoring occasionally to avoid burning. Use a meat thermometer to check internal temperature; the chicken is done when it reaches 165°F (74°C) at the thickest part.
- Serve: Remove the chicken breasts from the grill and transfer to a serving dish. Drizzle generously with the prepared chimichurri sauce. Serve immediately.
Notes
- Brining the chicken helps keep it juicy and tender but can be skipped if short on time.
- Use a meat thermometer to ensure proper cooking and avoid dryness.
- Adjust the amount of red pepper flakes to control the spiciness of the chimichurri sauce.
- Chimichurri sauce can be made ahead and stored in the refrigerator for up to 3 days.
- Grilling times may vary based on the thickness of the chicken breasts and grill temperature.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Latin American
