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+ servings

Grilled Chimichurri Chicken

Servings 4 servings


  • 1 packed cup cilantro
  • 1 packed cup flat leaf parsley
  • 4 cloves garlic
  • 1/2 tsp. red pepper flakes
  • 1/2 tsp. kosher salt
  • 1/4 tsp. pepper
  • 2 1/2 Tbsp. red wine vinegar
  • 1/3 cup olive oil
  • 4 thinly sliced boneless skinless chicken breasts


  • Combine cilantro, parsley, garlic, red pepper flakes, kosher salt, pepper and red wine vinegar together in a food processor. Pulse several times to get the herbs in smaller pieces. Turn on food processor and slowly drizzle in the olive oil. Once desired consistency is reached turn off. Store in an airtight container in the refrigerator.
  • Preheat grill to medium-high heat (around 400 degrees). Season chicken with salt and pepper. Grill chicken, 2 to 3 minutes per side. 
  • Remove from grill and allow to rest for 3 to 5 minutes. Slice chicken and top with desired amount of chimichurri sauce.