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chimichurri chicken

review
ravenhigheagle avatar
Private Recipe by
Raven Higheagle
@ravenhigheagle
Prescott, AZ

We love Chimichurri sauce and it goes so well with beef, pork and chicken. I chose chicken for this dish because it's Bubba's favorite. I serve this with beans and rice to make a complete traditional meal. The Chimichurri sauce makes the dish, the flavors of the lime and cilantro beat anything else.

read more
yield serving(s)
prep time 2 Hr 10 Min
cook time 30 Min
method Grill

Ingredients For chimichurri chicken

  • CHICKEN
  • 1 1/2 lb
    chicken breast halves, skinless and boneless
  • juice and zest of one lime
  • 2 Tbsp
    olive oil
  • 2 Tbsp
    apple juice
  • 2 Tbsp
    diced bell pepper
  • 1 Tbsp
    fresh cilantro, minced
  • 2 Tbsp
    garlic, minced
  • CHIMICHURRI
  • 1 c
    loosely packed parsley leaves
  • 1 c
    loosely packed cilantro leaves
  • 1/4 c
    onion, chopped
  • 2 Tbsp
    olive oil
  • 1 Tbsp
    apple cider vinegar
  • 1 Tbsp
    fresh basil
  • 1 Tbsp
    fresh oregano
  • 1 Tbsp
    fresh thyme
  • 2 clove
    garlic
  • 1/8 tsp
    cayenne powder
  • 1 pinch
    salt
  • 1/2 c
    fresh lime juice

How To Make chimichurri chicken

  • 1
    Make the Chimichurri Sauce:
    Combine all of the sauce ingredients in a food processor and puree until smooth.
  • 2
    Spoon chimichurri sauce over cooked chicken.
  • 3
    Make the chicken:
    In a small bowl, lime juice, lime zest, olive oil, apple juice, bell pepper, cilantro, and garlic. Mix well.
  • 4
    Place chicken breasts in an oven safe pan, pour marinade over them and turn to coat. Marinate in the refrigerator for 2 hours.
  • 5
    Preheat oven to 375 degrees. Preheat the grill to medium high.
  • 6
    Place chicken in the oven cook for 5 minutes.
  • 7
    Flip the chicken pieces over and cook for another 5 minutes.
  • 8
    After cooking in the oven, you can place the breasts on the grill for 5 minutes each side or until juices run clear to add a nice smoky flavor. Or you could cook them entirely on the grill, but I rarely do.
  • 9
    Let the chicken rest for 5 minutes. Then slice the chicken and serve with chimichurri sauce on top.
  • 10
    Serve with rice topped with black beans, corn and sliced green onion.
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