Chimichurri Chicken

Raven Higheagle


We love Chimichurri sauce and it goes so well with beef, pork and chicken. I chose chicken for this dish because it's Bubba's favorite. I serve this with beans and rice to make a complete traditional meal. The Chimichurri sauce makes the dish, the flavors of the lime and cilantro beat anything else.


☆☆☆☆☆ 0 votes

Serves 6
2 Hr 10 Min
30 Min


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  • 1 1/2 lb
    chicken breast halves, skinless and boneless
  • ·
    juice and zest of one lime
  • 2 Tbsp
    olive oil
  • 2 Tbsp
    apple juice
  • 2 Tbsp
    diced bell pepper
  • 1 Tbsp
    fresh cilantro, minced
  • 2 Tbsp
    garlic, minced

  • 1 c
    loosely packed parsley leaves
  • 1 c
    loosely packed cilantro leaves
  • 1/4 c
    onion, chopped
  • 2 Tbsp
    olive oil
  • 1 Tbsp
    apple cider vinegar
  • 1 Tbsp
    fresh basil
  • 1 Tbsp
    fresh oregano
  • 1 Tbsp
    fresh thyme
  • 2 clove
  • 1/8 tsp
    cayenne powder
  • 1 pinch
  • 1/2 c
    fresh lime juice

How to Make Chimichurri Chicken


  1. Make the Chimichurri Sauce:
    Combine all of the sauce ingredients in a food processor and puree until smooth.
  2. Spoon chimichurri sauce over cooked chicken.
  3. Make the chicken:
    In a small bowl, lime juice, lime zest, olive oil, apple juice, bell pepper, cilantro, and garlic. Mix well.
  4. Place chicken breasts in an oven safe pan, pour marinade over them and turn to coat. Marinate in the refrigerator for 2 hours.
  5. Preheat oven to 375 degrees. Preheat the grill to medium high.
  6. Place chicken in the oven cook for 5 minutes.
  7. Flip the chicken pieces over and cook for another 5 minutes.
  8. After cooking in the oven, you can place the breasts on the grill for 5 minutes each side or until juices run clear to add a nice smoky flavor. Or you could cook them entirely on the grill, but I rarely do.
  9. Let the chicken rest for 5 minutes. Then slice the chicken and serve with chimichurri sauce on top.
  10. Serve with rice topped with black beans, corn and sliced green onion.

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