Grilled Chicken with Chimichurri Sauce
Classic grilled chicken with a bold Argentine smoky chimichurri sauce
Servings: 4
Equipment
- 1 Grill Wood, charcoal, or gas
Ingredients
For the chicken
- 4 boneless, skinless chicken breasts about 2 lbs
- 1 teaspoon kosher salt
- ½ teaspoon black pepper freshly ground
For the chimichurri
- 1 cup flat-leaf parsley fresh, finely chopped
- ½ cup neutral oil (sunflower, corn, or soybean)
- ⅓ cup scallions about 2 scallions finely chopped
- ¼ cup white vinegar
- 4 garlic cloves minced
- 1 small chili pepper seeded, finely chopped
- 1 tablespoon fresh oregano finely chopped (or 1 teaspoon dried)
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper freshly ground
Instructions
- Prepare the chimichurri. Finely chop the parsley, green onions, oregano, garlic, and chili pepper (if using). Place everything in a bowl.
- Mix the sauce. Add the oil, white vinegar, salt, and black pepper. Stir until all the ingredients are evenly combined.
- Transfer the chimichurri to a heatproof glass jar. Once your coals are fully lit, place a small piece of hot charcoal into the jar and immediately close the lid for about 2 to 3 minutes. The smoke will stay trapped inside, giving the chimichurri a wonderful smoky aroma. Carefully remove the charcoal afterward and close the lid.
- Score and season the chicken. Pat the chicken breasts dry with a paper towel. Using a sharp knife, make 2 to 3 shallow diagonal cuts (scoring) across the thickest part of each breast. Season both sides generously with the kosher salt and black pepper.
- Grill the chicken. Grill over medium heat for about 9 to 11 minutes per side, or until the thickest part reaches 165°F (74°C). Cooking over medium heat keeps the chicken juicy and tender.
- Serve. Transfer the chicken to a serving platter and generously spoon the chimichurri over the top. Serve immediately with extra chimichurri on the side.
Notes
If possible, make the chimichurri at least one hour ahead of time. Giving it time to rest allows all the flavors to blend together.
Use natural lump charcoal if smoking your chimichurri. DO NOT use instant-light charcoal.
Don't leave the charcoal inside the heat-resistant jar for more than about three minutes. You're looking for a light smoky aroma, not a strong charcoal flavor.
Store leftover chimichurri in an airtight glass jar in the refrigerator for up to 1 week.
Leftover grilled chicken can be refrigerated for up to 3 days.
