Ingredients
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4 skinless boneless chicken breasts
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1/2 cup fresh parsley, finely chopped
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1/2 cup fresh cilantro, finely chopped
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2 green onions, green parts only, finely chopped
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2–3 cloves garlic, finely chopped
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1 red chili, deseeded and finely chopped
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1/2 tsp dried oregano
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1/2 tsp dried basil
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1/3 cup olive oil
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1 tbsp apple vinegar
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Kosher salt and ground pepper, to taste
Instructions
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In a medium bowl, combine parsley, cilantro, green onions, garlic, and red chili.
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Add oregano, basil, olive oil, and apple vinegar. Season with salt and pepper. Mix well. Let rest for 10 minutes.
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Place chicken breasts in a shallow dish. Pour 1/3 of the chimichurri over them. Coat evenly. Marinate for 15–20 minutes.
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Preheat grill to medium-high heat.
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Grill chicken for 6–8 minutes per side, or until internal temperature reaches 74°C (165°F).
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Remove from grill and let rest briefly.
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Serve chicken topped with remaining chimichurri sauce.
Notes
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Use chicken thighs or tofu as alternatives.
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Chimichurri sauce can be stored in the fridge for up to 2 days.
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To cook without a grill, use a grill pan or skillet on medium heat.
- Prep Time: 10 minutes
- Cook Time: 8 minutes