This Grilled Chicken with Chimichurri Sauce is the perfect meal for a summer evening.
Making the chicken on the grill makes it even better!

Grilled Chicken with Chimichurri Sauce

In my opinion, this is a great, yet different, way to enjoy your grilled chicken.
This is because sometimes eating grilled chicken can get boring.

Adding a yummy topping such as Chimichurri Sauce, is a great way to make your grilled chicken even better.
I think that part of the reason that this sauce makes chicken different is partly because of the green color of this sauce.
It seems as if most sauces that we use when grilling are red, making this a nice change.

To be honest, Chimichurri sauce reminds me a lot of pesto.

Obviously, both pesto and Chimichurri come in green colors.
Also, both recipes are based in oil and feature fresh herbs.

However, Chimchurri is a product of South America.
As we all know, pesto is more of a Mediterranean recipe.
So even though pesto and Chimichurri are so much alike, they are also different in their own ways.

I should also mention that we will be altering the usual recipe for Chimichurri Sauce to make it more friendly to the Mediterranean diet.

We will be using olive oil in this recipe for example.
Also, we will use Italian parsley in this recipe as well.

Here are a few more ingredients that you will need for this recipe.

Cilantro gives this sauce a great taste.
Minced garlic and red wine vinegar are also needed for the sauce.

This recipe is also about the grilled chicken

However, you could alternatively bake your chicken or use pre-cooked chicken and simply top with the Chimichurri sauce.
I am suggesting the use of chicken breast not only because it is a more healthy way to enjoy chicken, it also adds a nice balance to the taste from the marriage of oil and parsley in the sauce.

To make the chicken, use four boneless and skinless chicken breasts.
We will also soak the chicken in a brine before grilling. The brine will help keep the chicken moist as well as help it cook better on the grill.

Here are a few tips to help you grill your chicken successfully.

Make sure that your grill is clean and if possible, lightly coat it with oil before heating it up. Cook the chicken over direct warm heat to start and then move it over to indirect heat to keep it warming without drying out or burning. Pounding the chicken in a bag will help it grill more evenly.

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By the way, while you are here you may also be interested in these ideas.

• Easy Foil Cooked Chicken recipe.
• How to Make Mediterranean Chicken Kabobs.
• How to Follow the Mediterranean Diet.

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Grilled Chicken with Chimichurri Sauce

Grilled Chicken with Chimichurri Sauce

As mentioned,we will be using olive oil in this recipe for example.
Also, we will use Italian parsley in this recipe as well.

Here are a few more ingredients that you will need for this recipe.

Cilantro gives this sauce a great taste.
Minced garlic and red wine vinegar are also needed for the sauce.

Grilled Chicken with Chimichurri Sauce Ingredients.

• Chicken Breasts- 4 (about two pounds). The chicken should be skinless and boneless.
• Kosher Salt– 2 1/2 tablespoons.
• Water- 4 cups.
• Honey– 1 tablespoon.
• Italian Parsley– 1 cup (packed).
• Cilantro– 1/3 cup (packed).
• Olive Oil – 1/2 cup.
• Minced or Chopped Garlic – 3 tsp ( about 2 cloves).
• Red Wine Vinegar – 1/3 cup.
• Lime Juice– 1 teaspoon.
• Zip Top Bags– several large.

Grilled Chicken with Chimichurri Sauce

• Start by preparing your chicken. Place each chicken breast, one at a time, inside of a zip top bag then use a kitchen mallet to pound the chicken down to about 1/3″ in thickness. Then set the chicken aside for a moment while you prepare the brine.
• For the brine, place the water, salt and honey in zip top bag (you may need more than one bag) and mix the contents well (shaking it around while the top is close should do the trick). Then place the flattened chicken breasts in the bag(s) and allow it to set for at least a half of an hour. Refrigerating the chicken overnight is okay to do.
• When you are ready to make the chicken, allow the clean grill to heat up. I like to oil the grates first before placing it on top of the grill.
• Remove each chicken breast from the brine and use a paper towel to pat them dry. Then place the chicken over the heat (about 500 degrees) to cook. Flip the chicken over after a couple of minutes and then transfer the chicken to a less hot portion of the grill to finish cooking. Your chicken should be done cooking within 8 minutes but, check for redness or use a thermometer if in doubt.
• To make the Chimichurri use a blender (I use a Vitamix) or food processor. Simply puree the remaining ingredients together until you achieve your desired consistency. Add additional seasonings (salt, cumin, etc.) as desired for taste.

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Nutritional Information is only an estimate and can vary especially with ingredients that are used.

This delicious recipe for Grilled Chicken with Chimichurri Sauce is both low in carbohydrates and Mediterranean Diet friendly.

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Grilled Chicken with Chimichurri Sauce

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This delicious recipe for Grilled Chicken with Chimichurri Sauce is both low in carbohydrates and Mediterranean Diet friendly.

Prep Time 15 minutes

Cook Time 10 minutes

Additional Time 30 minutes

Total Time 55 minutes

Ingredients

• Chicken Breasts- 4 (about two pounds). The chicken should be skinless and boneless.
• Kosher Salt– 2 1/2 tablespoons.
• Water- 4 cups.
• Honey– 1 tablespoon.
• Italian Parsley– 1 cup (packed).
• Cilantro– 1/3 cup (packed).
• Olive Oil – 1/2 cup.
• Minced or Chopped Garlic – 3 tsp ( about 2 cloves).
• Red Wine Vinegar – 1/3 cup.
• Lime Juice– 1 teaspoon.
• Zip Top Bags– several large.

Instructions

1. Start by preparing your chicken. Place each chicken breast, one at a time, inside of a zip top bag then use a kitchen mallet to pound the chicken down to about 1/3″ in thickness. Then set the chicken aside for a moment while you prepare the brine.
   
2. For the brine, place the water, salt and honey in zip top bag (you may need more than one bag) and mix the contents well (shaking it around while the top is close should do the trick). Then place the flattened chicken breasts in the bag(s) and allow it to set for at least a half of an hour. Refrigerating the chicken overnight is okay to do.
   
3. When you are ready to make the chicken, allow the clean grill to heat up. I like to oil the grates first before placing it on top of the grill.
   
4. Remove each chicken breast from the brine and use a paper towel to pat them dry. Then place the chicken over the heat (about 500 degrees) to cook. Flip the chicken over after a couple of minutes and then transfer the chicken to a less hot portion of the grill to finish cooking. Your chicken should be done cooking within 8 minutes but, check for redness or use a thermometer if in doubt.
   
5. To make the Chimichurri use a blender (I use a Vitamix) or food processor. Simply puree the remaining ingredients together until you achieve your desired consistency. Add additional seasonings (salt, cumin, etc.) as desired for taste.

Notes

Please see recipe post for details.

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• 
  Olive Oil,
• 
  Vitamix Blender
• 
  garlic

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 293 Total Fat: 7gg Carbohydrates: 1 g Protein: 60g

Nutritional Information is only an estimate and can vary especially with ingredients that are used.