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Grilled Bone-In Chicken Breast with Chimichurri
Grilled Bone-In Chicken Breast with Chimichurri
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Bright, herb-infused chimichurri elevates grilled chicken for a vibrant summer meal.
Ingredients:
  • 5 cloves garlic
  • 1 cup chopped fresh cilantro
  • 0.5 cup chopped fresh flat-leaf parsley
  • 1 tablespoon chopped fresh oregano
  • 1 teaspoon salt
  • 0.5 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon lime juice
  • 4 (6 ounce) bone-in chicken breast halves
  • 1 tablespoon herb rub with salt
Instructions:
  • In a food processor, combine garlic, cilantro, parsley, oregano, and salt. Pulse until finely chopped. While the blade is spinning, slowly drizzle in oil, vinegar, and lime juice. Process for about 1 minute until well combined. Transfer the chimichurri to a container with a lid and refrigerate until ready to use.
  • Get that grilling station ready by preheating the outdoor grill to high heat and giving the grate a light coating of oil.
  • Coat chicken breasts evenly with herb rub.
  • Reduce the heat to low on the preheated grill and position the chicken, skin-side down, over the middle burners. Cover and grill for 5 minutes. Turn off the middle burners and flip the chicken. Cover again and continue grilling until fully cooked, approximately 15 minutes. Check for doneness by ensuring the juices run clear and an instant-read thermometer registers 165 degrees F (74 degrees C) near the bone.
  • Top the perfectly cooked chicken with a generous dollop of flavorful chimichurri sauce.

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