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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® Extra Virgin Olive Oil. 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.
red onion, chopped
GOYA® Minced Garlic, or 4 cloves garlic, peeled
hot pepper flakes
packed fresh cilantro
packed fresh parsley
packed fresh oregano
GOYA® Red Wine Vinegar
GOYA® Extra Virgin Olive Oil, plus more for brushing
1 pkg. (1.5 lbs.)
onion, thinly sliced into rings
red, and/or green bell peppers, cored, seeded and thinly sliced into rings
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.
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.
Transfer chicken to serving plates. Top with reserved chimichurri sauce; serve with grilled onions and peppers.
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