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


  • 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.

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