Grilled chicken with chimichurri sauce
Fitness & Nutrition

Piquant Chimichurri Sauce Perks Up Grilled Chicken

By on 08/19/2020

A classic Argentinian favorite, chimichurri sauce is a versatile herb-based sauce that is great as a topping, a dip or a marinade. We use it here to dress up grilled chicken. Make extra and you can keep it, refrigerated for two to three weeks.


Chimichurri Sauce

  • 1/4 cup olive oil
  • 1 Tbsp red wine vinegar
  • 1/2 cup chopped fresh parsley
  • 1/4 cup chopped fresh cilantro
  • 3 garlic cloves, minced
  • 1 small red chili pepper, seeded and finely chopped
  • 1/2 tsp dried oregano
  • 1/8 tsp salt
  • Black pepper to taste

Grilled Chicken

  • 1 tsp ground cumin
  • 1/4 tsp ground coriander
  • 1/8 tsp salt
  • 1/4 tsp black pepper
  • 4 boneless skinless chicken breasts (4 oz each), pounded


Chimichurri Sauce

In a bowl, combine the oil, vinegar, parsley, cilantro, garlic, chili pepper, oregano, salt and black pepper. Set aside at room temperature for 10 minutes or up to two hours.

Grilled Chicken

Preheat a grill to 425° over medium-high heat.

In a small bowl, combine the cumin, coriander, salt and black pepper.

Brush both sides of the chicken with 1 tablespoon of the chimichurri sauce. Rub the chicken evenly with cumin mixture.

Grill the chicken until it registers 165° on a meat thermometer, about four minutes per side. Serve the chicken topped with the remaining chimichurri sauce.

Nutrition Facts

Serving size: 4 oz chicken

Per Serving: Calories: 236 Fat: 15g Saturated Fat: 2g Cholesterol: 65mg Sodium: 223mg Carbohydrates: 0g Fiber: 0g Protein: 26g

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Date Last Reviewed: June 5, 2020

Editorial Review: Judy Capodanno, Health eCooking Editorial Director, Baldwin Publishing, Inc. Contact Editor

Dietary Review: Jane Schwartz, RD

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