Grilled Chicken with Chimichurri Sauce

Name: Grilled Chicken with Chimichurri Sauce
Prep time: 15M
Total time: 35M
Yield: 5 Servings
Ingredients: ¼ Grilled Chicken with Chimichurri Saucered onion, chopped; 1 tbsp. Minced GarlicGOYA® Minced Garlic, or 4 cloves garlic, peeled; ½ tsp. Adobo All-Purpose Seasoning with PepperGOYA® Adobo All-Purpose Seasoning with Pepper; ⅛ tsp. Grilled Chicken with Chimichurri Saucehot pepper flakes; ½ cup Grilled Chicken with Chimichurri Saucepacked fresh cilantro; ½ cup Grilled Chicken with Chimichurri Saucepacked fresh parsley; 2 tbsp. Grilled Chicken with Chimichurri Saucepacked fresh oregano; 2 tbsp. Red Wine VinegarGOYA® Red Wine Vinegar; ½ cup Extra Virgin Olive OilGOYA® Extra Virgin Olive Oil, plus more for brushing; 1 pkg. Grilled Chicken with Chimichurri Saucechicken breasts; 1 Grilled Chicken with Chimichurri Sauceonion, thinly sliced into rings; 2 Grilled Chicken with Chimichurri Saucered, and/or green bell peppers, cored, seeded and thinly sliced into rings

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Bring authentic Argentinian flavors to your table with this Grilled Chicken with Chimichurri Sauce recipe! The secret to great flavor is in the chimichurri sauce. Our sauce combines fresh herbs, like cilantro, parsley and oregano with tangy red wine vinegar and buttery GOYA® <a title="Extra Virgin Olive Oil" href="https://goya.com/en/products/extra-virgin-olive-oil" data-id="8196">Extra Virgin Olive Oil</a>. Pour some of the chimichurri sauce over chicken breasts to marinate, then grill until charred and tender. Before serving, spoon the remaining sauce over top for bright, fresh Argentinian sabor.

Total Time

35m

Prep Time:15m

Yields:5 Servings

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Ingredients

red onion, chopped

1 tbsp.

GOYA® Minced Garlic , or 4 cloves garlic, peeled

½ tsp.

GOYA® Adobo All-Purpose Seasoning with Pepper

⅛ tsp.

hot pepper flakes

½ cup

packed fresh cilantro

½ cup

packed fresh parsley

2 tbsp.

packed fresh oregano

2 tbsp.

GOYA® Red Wine Vinegar

½ cup

GOYA® Extra Virgin Olive Oil , plus more for brushing

1 pkg.
(1.5 lbs.)

chicken breasts

onion, thinly sliced into rings

red, and/or green bell peppers, cored, seeded and thinly sliced into rings

Directions

Kitchen View

Step 1

To bowl of food processor, add onion, garlic, Adobo and hot pepper flakes. Pulse 8 times, or until onion is very finely chopped, scraping down sides of bowl between pulses if necessary. Add cilantro, parsley, oregano and vinegar to bowl of food processor. Pulse 5 times, or until herbs are finely chopped. Slowly drizzle in olive oil while pulsing until just combined. Transfer 5 tbsp. chimichurri sauce to small bowl; cover and set in refrigerator. Transfer remaining chimichurri sauce to gallon-size zip-top bag; add chicken and seal bag. Massage to coat chicken in marinade; transfer to refrigerator. Marinate at least 2 hours or until ready to grill; discard marinade.

Step 2

Heat grill to medium-high heat. Add chicken to hot, greased grill grates. Grill, flipping once, until golden brown and cooked through (internal temperature registers 165° on quick-read thermometer when inserted into thickest part of breast), about 10 minutes. Brush both sides of onions and peppers with oil. Grill, turning occasionally, until charred and tender, about 10.

Step 3

Transfer chicken to serving plates. Top with reserved chimichurri sauce; serve with grilled onions and peppers.