Grilled Chicken Breast with Chimichurri Recipe

Chicken breasts: Boneless and skinless, these are the main protein for the dish.

Olive oil: Used for brushing the chicken and as a base for the chimichurri sauce.

Salt: Enhances the flavor of both the chicken and the chimichurri sauce.

Black pepper: Adds a touch of heat and depth to the chicken seasoning.

Fresh parsley: The main herb in the chimichurri sauce, providing a fresh, vibrant flavor.

Garlic: Adds a pungent, aromatic element to the chimichurri sauce.

Red wine vinegar: Provides acidity and tang to balance the flavors in the chimichurri sauce.

Red pepper flakes: Adds a hint of heat to the chimichurri sauce.

When preparing the chimichurri sauce, make sure to finely chop the parsley and garlic to ensure a smooth and well-blended texture. This will help the flavors meld together more effectively. Additionally, let the sauce sit for at least 15 minutes before serving to allow the ingredients to marry and develop a richer taste. For the chicken breasts, using a meat thermometer can help you achieve the perfect doneness; aim for an internal temperature of 165°F to ensure they are fully cooked but still juicy.

• boneless, skinless chicken breasts - Substitute with boneless, skinless turkey breasts: Turkey breasts have a similar texture and can be grilled in the same way as chicken breasts.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a mild flavor, making it a good alternative for grilling.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral content.

• freshly ground black pepper - Substitute with white pepper: White pepper has a milder flavor and can be used in the same quantity.

• fresh parsley - Substitute with cilantro: Cilantro offers a fresh, vibrant flavor that pairs well with chimichurri sauce.

• minced garlic - Substitute with garlic powder: Use garlic powder in smaller quantities as it is more concentrated.

• red wine vinegar - Substitute with apple cider vinegar: Apple cider vinegar has a similar acidity and can be used in the same quantity.

• olive oil - Substitute with grapeseed oil: Grapeseed oil has a neutral flavor and a high smoke point, suitable for both the chimichurri and grilling.

• salt - Substitute with kosher salt: Kosher salt has larger grains and can be used in the same quantity for seasoning.

• red pepper flakes - Substitute with cayenne pepper: Cayenne pepper adds a similar heat but is more intense, so use it sparingly.

• Allow the grilled chicken breasts to cool completely before storing. This helps prevent condensation, which can make the chicken soggy.
• Place the cooled chicken breasts in an airtight container or wrap them tightly in plastic wrap. For added protection, you can also wrap them in aluminum foil.
• Store the chimichurri sauce separately in a sealed container. This keeps the sauce fresh and prevents the chicken from becoming too soggy.
• Refrigerate the chicken and chimichurri sauce for up to 3-4 days. Make sure to label the containers with the date to keep track of freshness.
• For longer storage, freeze the grilled chicken breasts. Place them in a single layer on a baking sheet and freeze until solid. This prevents them from sticking together.
• Once frozen, transfer the chicken breasts to a freezer-safe bag or container. Remove as much air as possible to prevent freezer burn.
• Freeze the chimichurri sauce in ice cube trays for easy portioning. Once frozen, transfer the cubes to a freezer-safe bag or container.
• When ready to use, thaw the chicken breasts and chimichurri sauce in the refrigerator overnight. Reheat the chicken in the oven at 350°F (175°C) for about 10-15 minutes or until warmed through.
• For a quicker option, reheat the chicken in the microwave. Place the chicken on a microwave-safe plate, cover with a damp paper towel, and heat on medium power in 30-second intervals until warmed through.
• Serve the reheated chicken with the thawed chimichurri sauce drizzled on top for a fresh and flavorful meal.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the grilled chicken breasts on a baking sheet.
  3. Cover the chicken with aluminum foil to retain moisture.
  4. Heat for about 15-20 minutes, or until the chicken is warmed through.
  5. Serve with a fresh spoonful of chimichurri sauce on top.

• Stovetop Method:

  1. Heat a skillet over medium heat and add a small amount of olive oil.
  2. Place the chicken breasts in the skillet.
  3. Cover the skillet with a lid to trap steam and heat for 5-7 minutes, flipping halfway through.
  4. Ensure the chicken is heated evenly and serve with chimichurri sauce.

• Microwave Method:

  1. Place the chicken breasts on a microwave-safe plate.
  2. Cover with a microwave-safe lid or another plate to prevent drying out.
  3. Heat on medium power for 2-3 minutes, checking halfway through.
  4. Once heated, add a fresh spoonful of chimichurri sauce before serving.

• Sous Vide Method:

  1. Preheat your sous vide machine to 140°F (60°C).
  2. Place the chicken breasts in a vacuum-sealed bag or a resealable bag using the water displacement method.
  3. Submerge the bag in the water bath and heat for about 45 minutes.
  4. Remove from the bag, pat dry, and serve with chimichurri sauce.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the chicken breasts in the air fryer basket.
  3. Heat for 5-7 minutes, flipping halfway through to ensure even heating.
  4. Serve with a fresh spoonful of chimichurri sauce.

• Grill: Used to cook the chicken breasts to perfection, giving them a nice char and smoky flavor.

• Tongs: Essential for flipping the chicken breasts on the grill without piercing the meat and losing juices.

• Basting brush: Used to brush olive oil onto the chicken breasts before grilling.

• Mixing bowl: Needed to combine the ingredients for the chimichurri sauce.

• Chef's knife: Used to finely chop the fresh parsley and mince the garlic.

• Cutting board: Provides a stable surface for chopping parsley and mincing garlic.

• Measuring spoons: Used to measure out the olive oil, salt, black pepper, red wine vinegar, and red pepper flakes accurately.

• Measuring cup: Used to measure the olive oil and fresh parsley for the chimichurri sauce.

• Serving spoon: Used to generously spoon the chimichurri sauce over the grilled chicken breasts.

Marinate in advance: Prepare the chicken breasts with olive oil, salt, and pepper the night before to save time on grilling day.

Pre-chop ingredients: Finely chop the parsley and mince the garlic ahead of time to streamline the chimichurri sauce preparation.

Use a food processor: Quickly blend the chimichurri sauce ingredients in a food processor instead of chopping by hand.

Batch cooking: Grill extra chicken breasts and store them for future meals, reducing cooking time throughout the week.