Description
Grilled Chicken with Chimichurri Sauce over Rice
Ingredients:
2 chicken breasts
2 tbsp olive oil
1 tsp garlic powder
1 tsp dried oregano
Salt and pepper to taste
1 cup cooked white rice
Chimichurri Sauce:
1 cup fresh parsley
1/4 cup fresh cilantro (optional)
2 cloves garlic
2 tbsp red wine vinegar
1/4 cup olive oil
1/2 tsp red pepper flakes (optional)
Salt and pepper to taste
Instructions:
1. Marinate the Chicken:
Rub chicken breasts with olive oil, garlic powder, oregano, salt, and pepper.
Let it marinate for at least 30 minutes.
2. Prepare Chimichurri Sauce:
In a food processor, blend parsley, cilantro, garlic, vinegar, olive oil, red pepper flakes, salt, and pepper until smooth.
3. Grill the Chicken:
Heat a grill pan or outdoor grill over medium-high heat.
Grill chicken for 5-7 minutes on each side until fully cooked.
Let the chicken rest for a few minutes, then slice.
4. Assemble the Dish:
Place cooked rice on a plate.
Arrange sliced grilled chicken on top of the rice.
Drizzle with chimichurri sauce and garnish with fresh parsley.
Step-by-Step Guide
Begin by preparing your mise en place. Gather all ingredients for both the chicken and the sauce. For the chicken marinade, combine 2 tbsp olive oil, 1 tsp garlic powder, 1 tsp dried oregano, salt, and pepper in a small bowl. Coat two chicken breasts evenly with this mixture and place them in a sealed container or zip-top bag. Refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
While the chicken marinates, prepare the chimichurri. In a food processor, combine 1 cup fresh parsley, 1/4 cup cilantro (if using), 2 cloves of garlic, 2 tbsp red wine vinegar, 1/4 cup olive oil, 1/2 tsp red pepper flakes, salt, and pepper. Pulse until the herbs are finely chopped and the ingredients are well combined but not completely pureed. Transfer to a bowl and set aside.
Cook 1 cup of white rice according to package directions. Heat your grill or grill pan over medium-high heat. Once hot, place the marinated chicken breasts on the grill. Cook for 5-7 minutes per side, or until the internal temperature reaches 165°F. Transfer chicken to a cutting board and let it rest for 5 minutes before slicing against the grain.
Serving Suggestions
This dish is versatile. Serve the grilled chicken and chimichurri over cilantro-lime rice, quinoa, or a bed of mixed greens for a lighter option. For a complete meal, add a side of black beans, grilled vegetables like zucchini or bell peppers, or a simple avocado salad. The chimichurri sauce also pairs wonderfully with grilled steak or fish.
How-to Summary
Marinate chicken in oil and spices. Blend fresh herbs, garlic, vinegar, and oil to make the chimichurri sauce. Grill the chicken until fully cooked, then let it rest. Serve sliced chicken over cooked rice, generously topped with the vibrant green sauce.
Frequently Asked Questions
Can I make the chimichurri sauce ahead of time? Yes, chimichurri can be made 1-2 days in advance. Store it in an airtight container in the refrigerator. The flavors often meld and improve.
What if I don’t have a grill? A stovetop grill pan works perfectly. Alternatively, you can cook the chicken in a hot skillet with a little oil for a similar result.
Is the cilantro necessary? No, cilantro is optional. Traditional chimichurri uses parsley as the primary herb. Use all parsley if you prefer.
How do I know when the chicken is done? The safest method is to use a meat thermometer. Insert it into the thickest part of the breast; it should read 165°F.
Can I use dried herbs instead of fresh for the sauce? It is not recommended. The fresh herbs are essential for the sauce’s bright, vibrant flavor and texture.
Common Mistakes to Avoid
Avoid over-processing the chimichurri sauce; it should have a textured, rustic consistency, not be a smooth puree. Do not skip the marinating time, as it adds crucial flavor to the chicken. Never slice the chicken immediately after grilling—allowing it to rest ensures the juices redistribute, keeping the meat moist. Finally, do not overcook the chicken, as it will become dry and tough.
Conclusion
Grilled Chicken with Chimichurri Sauce is a flavorful, restaurant-quality meal that is surprisingly simple to prepare at home. The key lies in the fresh, zesty sauce that elevates the perfectly grilled chicken and rice. By following this guide and avoiding common pitfalls, you can create a vibrant, satisfying dish that is sure to become a regular in your dinner rotation. Enjoy the bright, herby flavors of this classic combination.