Chimichurri Chicken

Chimichurri Chicken
  • Prep Time: 10
  • Total Time: 30
  • Servings: 4

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About this Recipe

Fresh and herbal, this sauce wakes up all the goodness and flavour of a juicy grilled chicken breast.


1 cup Parsley or cilantro
2 Cloves garlic
1 tsp Dried thyme
1/2 tsp Chili flakes
1/2 cup Water or chicken broth
1/4 cup White wine vinegar
1/4 cup Olive oil
4 Maple Leaf Prime Naturally® Boneless Skinless Chicken Breasts
1 tbsp Tex Mex seasoning
Salt and pepper


PLACE all of the ingredients for the Chimichurri sauce into a food processor or blender and process until coarsely chopped.

PREHEAT the BBQ to medium-high. Lightly coat the grill with non-stick cooking spray. Season the chicken with salt, pepper and Tex Mex seasoning. Grill for 8-10 minutes per side until evenly char-grilled and cooked to an internal temperature of 165°F (74°C).

SERVE chicken drizzled with Chimichurri sauce.


Make a summer succotash as a side dish. Heat 1 tbsp (15 mL) Olive oil in a large skillet and stir-fry bell peppers, red onion, corn, edamame and garlic for 2-3 minutes. Remove from heat and stir in cherry tomatoes, avocado and fresh herbs (mint, thyme), toss with olive oil, lemon juice, salt and pepper.

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