If you follow me on @thechutneylife you’ve seen this chimichurri chicken I’ve been obsessing over lately. This recipe is great for meal prep because the chicken itself uses minimal ingredients and the chimichurri packs a TON of flavor.
I use Uncle T’s Spices that are available only online because they have clean ingredients, pack a TON of flavor and most of them are sodium free so I have control over how much salt I add. I use The Seasoned Traveler & The Good Stuff in this recipe.
USE CODE “CHUTNEY” for 10 % off your order !
Also, if you don’t want to purchase these spices, you can use paprika, garlic powder, cumin powder, onion powder and any other dry spices you enjoy- or your favorite jerk/cajun seasoning!
You can make a big batch of this chicken, and grill as you go throughout the week or just grill it all at once and add it into different meals all week long. It’s flavorful but so versatile!
This chimichurri (well my version of chimichurri) is SO DAMN GOOD and I cannot eat chicken without it!! You can add almost any herbs to this like mint, basil, oregano and I swear it will be still be amazing – it’s basically fool proof!
It tastes delicious with some grilled veggies and hummus as well so if you’re vegetarian- EXPERIMENT with this! Top eggs off with it- switch the chicken out for some shrimp and peppers and that would be delicious as well 🙂
Happy Eating 🙂
Grilled Chicken with Chimichurri
Yield 2 Servings
- 1 cup parsley, roughly chopped
- 1 cup cilantro, roughly chopped
- 1/4 cup scallions, sliced thin
- 1 jalapeno roughly chopped
- 2 large garlic cloves
- 1/4 tsp chili flakes
- 1/8 cup red wine vinegar
- 6-8 mint leaves
- few sprigs oregano & basil (optional)
- pinch black pepper
- salt to taste
1 lb. chicken (2 chicken breasts)
3 tbsp balsamic vinegar
2 tbsp olive oil
salt to taste
For the Chimichurri:
- In a food processor or mini chopper, combine the cilantro, parsley, garlic, mint and jalapeno. Pulse until all the ingredients are finely chopped. You do not want to blend it into a paste.
- Empty the contents of the food processor into a large bowl and add the olive oil, red wine vinegar, scallions, salt & chili flakes. Taste- and add any additional salt, vinegar or herbs per your liking. Set Aside. DO not refrigerate.
For the Chicken:
- Place the chicken breast into a ziploc bag or cover with plastic wrap and using a meat tenderizer/mallet pound the chicken until it is even in thickness.
- Remove the chicken breasts and place into a shallow dish. Sprinkle both sides of the breast evenly with the uncle t's seasoning, salt, and balsamic vinegar. (Option to marinate or make immediately).
- Heat a skillet like this Calphalon Grill Pan over medium high heat. Once it is hot, use tongs to place both chicken breasts in the pan and let cook for about 2-3 minutes until the chicken has grill marks/char.
- Flip the chicken breasts and let the other side char for about 2-3 minutes. Once both sides are charred, use a dome like this Cuisinart Melting Dome or simply place a lid over the pan for 3-4 minutest.
- Uncover, cook for an additional 2-3 minutes. You can slice one chicken breast to ensure it is completely cooked.
- Remove the chicken from the pan, place on a cutting board and let it sit for a few minutes. Slice the chicken into strips or serve whole with chimichurri generously drizzled on top.
- Optional: place any veggies like asparagus and cherry tomatoes (add salt) in the same pan as the chicken and cook for a few minutes until it is slightly browned. Serve as a quick side.