Looking for a healthy Labor Day recipe? Chimichurri Grilled Chicken is as simple as it gets. Boneless and skinless chicken breasts or thighs marinate for only 10 minutes in a cilantro chimichurri sauce and grilled until perfectly cooked.

Slice or chop for tacos, fajitas, topping salads or simply enjoy as is. Serves a small crowd or a family with plenty of leftovers in under 30 minutes.


YIELD: 6+ PREP TIME: 5 minutes COOK TIME: 12 to 16 minutes (depending) TOTAL TIME: about 25 to 28 minutes




  • 3/4 cup cilantro leaves
  • 1/4 cup parsley leaves
  • 2 tablespoons (about 4 small stems) fresh oregano leaves
  • 4 green onions (light and dark green parts), sliced
  • 2 to 4 cloves peeled fresh garlic (depending on sized)
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 to 1/2 teaspoon red pepper flakes
  • 1/2 cup extra virgin olive oil
  • 2 tablespoons red wine vinegar

1 pound boneless skinless chicken breasts, pounded to 1/2 inch thickness





A mini food processor is great for chopping up all the garlic and herbs.

Simply add 3/4 cup of cilantro leaves and 1/4 cup parsley leaves (that have been washed and patted or spun dry) with 2 tablespoons fresh oregano (about 4 short stems), 2 to 4 cloves of garlic, depending on their sized, into your food processor. Secure the lid and pulse until coarsely chopped. Then add in the sliced onion and pulse until finely chopped. Alternatively, this can be finely chopped by hand.Add the chopped mixture to a bowl, then measure and add in the salt, pepper, red pepper flakes, olive oil and vinegar. Stir to combine.


In a medium bowl, toss the chicken with about 1/2 cup of chimichurri. Let the chicken marinate for about 10 minutes while you grill heats up to 450°. Once preheated, grill the chicken breasts for 6 to 8 minutes per side, depending on their size, or until fully cooked. Chicken thighs will take a little less time, around 4 to 6 minutes a side (again, depending on size, or until fully cooked). Once grilled, allow the chicken to rest for about 4 to 5 minutes before topping with extra chimichurri sauce and slicing. Serve with any extra chimichurri on the side.


RECIPE inspired by @simplyscratch