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



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


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

About Chimichurri Chicken