Grilled Chicken With Chimichurri Sauce

This grilled chicken recipe pairs juicy, perfectly cooked chicken breasts with a vibrant chimichurri sauce. Fresh parsley, oregano, and garlic create a bright, herbaceous flavor, while a hint of red pepper adds a subtle kick. Serve with grilled vegetables and watermelon for a refreshing, wholesome meal.

Recipe Information

Total Time:

Yield:

4 servings

Ingredients

1 cup fresh flat-leaf parsley leaves

½ cup chopped yellow onion

¼ cup fresh oregano leaves

3 cloves garlic

2 tablespoons white wine vinegar

2 tablespoons water

¼ teaspoon granulated sugar

¼ teaspoon crushed red pepper flakes

Salt and black pepper, to taste

4 4-ounce boneless, skinless chicken breasts

Directions

For chimichurri sauce, in a food processor combine parsley, onion, oregano, garlic, white wine vinegar, water, sugar and red pepper flakes. Pulse until finely chopped. Season to taste with salt and pepper. Cover and refrigerate at least 1 hour.
Season chicken breasts with salt and pepper. Grill chicken over medium coals about 8 minutes on each side or until an instant-read thermometer inserted in thickest part of breasts reaches an internal temperature of 165°F.
Serve chicken breasts with chimichurri sauce.
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Side Suggestion: Serve with grilled vegetables and watermelon.