Easy Chimichurri Chicken

Bright, lemony, and lots of herby goodness for this chimichurri chicken recipe!

Now that summer is in full swing, I am trying to use the grill at every opportunity AKA when it’s not storming randomly right when I need to make dinner. I love making a marinated protein recipe and chicken is definitely high up on my list. I love the herbacious brightness of chimichurri and Nick really loves chimichurri too - it’s one of his favorite sauces, but we typically only have it with steak. It was such a nice change of pace to have it with chicken.

What You Need:

• 1 to 1 1/2 lb. chicken breasts

• 1 shallot, peeled

• 3 to 4 garlic cloves, peeled

• 1 to 2 small red chili peppers (or 1 tsp. red pepper flakes)

• 3 Tbsp. red wine vinegar

• 1 Tbsp. lemon juice

• 1/2 tsp. salt

• 1/4 tsp. pepper

• 1 cup flat leaf parsley

• 1/2 cup cilantro

• 2 Tbsp. fresh oregano (or 2 tsp. dried)

• 1/2 cup olive oil

Directions:

1. Make your chimichurri by adding the following ingredients to a food processor: shallot, garlic, chili peppers/flakes, red wine vinegar, lemon juice, salt, and pepper and process until finely minced.

2. Then add parsley, cilantro, and oregano. Pulse until desired consistency is reached.

3. Pour in olive oil while pulsing to combine, but don’t over process.

4. Remove 1/3 cup chimichurri for serving (storing in the refrigerator) and add the remaining to a zipper bag or a bowl.

5. Add chicken and marinate for 30 minutes at room temperature OR chill in the refrigerator for up to 12 hours.

6. Cook chicken in desired method - grill, stovetop, or oven until cooked through.

7. Serve topped with reserved chimichurri.

Recipe from Carlsbad Cravings