• Cooking Time:
  • Servings:
  • Preparation Time:


  • 1 bunch flatleaf parsley, washed and stemmed
  • 6 cloves garlic, peeled and quartered
  • 1 cup cooled chicken broth
  • 1/3 cup extra virgin olive oil
  • 1/3 cup distilled vinegar
  • 1/2 teaspoon oregano
  • 1/2 teaspoon hot pepper flakes
  • salt to taste
  • freshly ground black pepper
  • 4 boneless, skinless chicken breasts, about 4 to 6 ounces each


  • Prepare the chimichurri. Finely chop the parsley and garlic in a food processor. Blend in the remaining ingredients, adding the salt and pepper to taste. The chimichurri should be highly seasoned.
  • Arrange the chicken breasts in a baking dish. Pour half of the chimichurri over them and marinate for 1 hour, turning a couple of times. Preheat the grill to high.
  • Grill the chicken breasts for about 4 to 6 minutes per side. (Rotate the breasts 90° after 2 minutes to give you a handsome crosshatch of grill marks.) Serve the grilled chicken with the remaining chimichurri on the side.
  • Serving Size: 1 chicken breast
  • Number of Servings: 4
  • Per Serving
  • Calories 234 Carbohydrate 3 g
  • Fat 9 g Fiber 0 g
  • Protein 34 g Saturated Fat 2 g
  • Sodium 263 mg


Categories: Main Dish  Mexican 

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