Chimichurri Chicken


What I love about Chimichurri is that it’s so versatile. You can eat it with anything. I chose chicken for this recipe but it’s just as delicious with a grilled steak or salmon. It can be used as a spread on grilled sourdough bread or placed on a mistro board with cheese and crackers. No matter your dietary choices, chimichurri can be enjoyed by everyone!


  • 1 Head of Italian parsley, finely chopped
  • 1 Head of Cilantro, finely chopped
  • 2 tbsp. Dried Oregano
  • 4 Cloves Garlic, minced (2 cloves if you prefer a mild garlic taste)
  • 1 lemon, juiced
  • 2 red chillies , finely chopped (or 1 jalapeño)
  • 1/2 cup Olive Oil
  • salt and pepper to taste


  1. Season each side of chicken breast with Oil, salt and pepper and place on grill. Cook until internal temperature reaches 160 degrees. Roughly 7 mins each side depending on the size.
  2. Meanwhile prepare chimichurri as directed. Finely chop all ingredients and mix together.
  3. Add Olive Oil and salt and pepper. You want the herbs to be ” swimming” in the oil.
  4. Add juice from 1 half of lemon and taste. Add more juice if desired.
  5. Remove chicken from grill and serve chimichurri over chicken or on the side. ENJOY! chimi1