Grilled Chicken with Chimichurri (Pollo a la parrilla con chimichurri)
Tender chicken breast grilled and served with a bright, herb‑laden chimichurri sauce – a classic Argentine flavour that feels light and satisfying.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Serves
- 4
- Difficulty
- Easy
Method
-
Step 1 of 5
Pat the chicken breasts dry and rub them with a drizzle of olive oil, then season with salt and pepper.
-
Step 2 of 5
Heat a grill pan over medium‑high heat; when sizzling, lay the chicken on the pan and grill 5‑6 minutes each side until the juices run clear and the centre reaches 74°C (165°F).
-
Step 3 of 5
While the chicken cooks, combine parsley, cilantro, garlic, chili, vinegar, oil, salt and pepper in a bowl; stir until emulsified.
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Step 4 of 5
Transfer the cooked chicken to a plate, let rest for 2 minutes, then spoon the chimichurri over each piece.
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Step 5 of 5
Serve with a simple green salad or roasted vegetables for a complete meal.
Notes from the kitchen
If fresh cilantro is unavailable, increase the parsley amount; the sauce can be made up to 24 hours ahead and kept refrigerated.
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