Juicy, herb-rubbed chicken breasts are grilled up to perfection and drizzled with flavor-packed chimichurri. It’s a great main dish for summertime. Serve with fresh grilled corn on the cob and a crusty bread.
- 5 cloves garlic
- 1 cup chopped fresh cilantro
- ½ cup chopped fresh flat-leaf parsley
- 1 tablespoon chopped fresh oregano
- 1 teaspoon salt
- ½ 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
Place garlic in a food processor and pulse until finely chopped. Add cilantro, parsley, oregano, and salt; pulse until finely chopped. Drizzle in oil, vinegar, and lime juice slowly, while the blade is spinning. Process for about 1 minute. Cover with a lid and store chimichurri in the refrigerator until ready to use.
Preheat an outdoor grill for high heat and lightly oil the grate.
Rub chicken breasts on all sides with herb rub.
Turn the middle burners to low on the preheated grill and place chicken, skin-side down, over those burners. Close the lid and cook for 5 minutes. Turn the middle burners off and flip chicken. Close lid and cook until no longer pink at the bone and the juices run clear, about 15 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Serve chicken with chimichurri.
Prep time: 15 mins / Cooking time: 20 mins / Total time: 35 mins
Serving: 4 / Yield: 4 servings