Grilled Chicken with Chimichurri Sauce

Name: Grilled Chicken with Chimichurri Sauce
Prep time: 15M
Total time: 35M
Yield: 5 Servings
Ingredients: ¼ 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. chicken breasts; 1 onion, thinly sliced into rings; 2 red, and/or green bell peppers, cored, seeded and thinly sliced into rings

Jump to recipe

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

Save

Buy

Ingredients

red onion, chopped

1 tbsp.

GOYA® Minced Garlic, or 4 cloves garlic, peeled

Find in-store

½ tsp.

GOYA® Adobo All-Purpose Seasoning with Pepper

Buy at Shop.goya.com

Find in-store

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

Find in-store

½ cup

GOYA® Extra Virgin Olive Oil, plus more for brushing

Buy at Shop.goya.com

Find in-store

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

Buy all ingredients to make this recipe from your local grocer:

What’s this?

What is this button?

You are now able to buy this recipe's ingredients online! After you select your market, you decide if you want to have your items delivered or if you want to pick them up in store!

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.