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Grilled Chicken Breasts With Chimichurri Sauce

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“This is from the local paper. I've tried chimichurri sauce once and like it, so I want to try this one. The paper suggests to make the breasts all uniform size for even cooking: pound between sheets of waxed paper with a rolling pin, meat pounder or bottom of a heavy pot. Prep. time does not include marinading time.”
READY IN:
30mins
SERVES:
6
UNITS:
Metric

Ingredients Nutrition

Directions

  1. To make chimichurri sauce: In food processor fitted with metal blade, puree garlic.
  2. Add parsley and process until finely chopped.
  3. Add 3/4 cup oil, vinegar, water or chicken broth, and seasonings, and process.
  4. Taste for seasoning and adjust if necessary. It should be very flavorful and spicy.
  5. For marinade: In small mixing bowl, combine 3 tablespoons of the chimichurri sauce, with remaining 2 tablespoons olive oil and mix until smooth; taste for seasoning.
  6. Place chicken breasts in a sealable bag and pour in marinade, making sure marinade is evenly distributed.
  7. Zip bag and refrigerate 1/2 hour to 4 hours.
  8. Prepare barbecue for medium-heat grilling.
  9. Remove chicken from marinade and grill about 3 inches from flame, 7 to 10 minutes on each side or until no pink color is showing.
  10. Place on platter and serve with sauce on the side.
  11. Advance prep. tip: The sauce can be made up to 6 days ahead, covered and refrigerated. Remove from fridge half an hour before serving.

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