Grilled Chicken with Chimichurri Rice Recipe
Grilled Chicken with Chimichurri Rice
Today on the Takrecipe website, we’re bringing you a vibrant and flavor-packed dish that combines juicy grilled chicken with a zesty chimichurri rice. This South American-inspired recipe balances smoky, charred meat with the fresh, herby tang of chimichurri, creating a satisfying meal that’s perfect for family dinners or weekend grilling. Whether you’re looking to impress guests or just switch up your weeknight dinner routine, this dish will quickly become a household favorite!
Ingredients (Serves 4)
- 4 boneless, skinless chicken breasts
- 2 cups cooked white rice
- 1 cup fresh parsley (finely chopped)
- 3 cloves garlic (minced)
- 2 tablespoons fresh oregano (chopped) or 1 tbsp dried oregano
- 1/2 cup olive oil
- 2 tablespoons red wine vinegar
- 1/2 teaspoon red pepper flakes (optional for spice)
- Salt and black pepper to taste
- Juice of 1 lemon
Instructions
Step 1: Marinate the Chicken
In a small bowl, whisk together half of the chopped parsley, half the garlic, 1 tablespoon oregano, 1/4 cup olive oil, 1 tablespoon red wine vinegar, a pinch of red pepper flakes, salt, and pepper. Pour this marinade over the chicken breasts in a ziplock bag or shallow dish. Seal and refrigerate for at least 1 hour, or up to overnight, to let the flavors soak in.
Step 2: Prepare the Chimichurri Sauce
While the chicken is marinating, combine the remaining parsley, garlic, oregano, olive oil, red wine vinegar, lemon juice, and another pinch of red pepper flakes in a bowl. Mix thoroughly until well combined. This fresh chimichurri will be used to flavor the rice and to drizzle over the grilled chicken for extra zest.
Step 3: Grill the Chicken
Preheat your grill to medium-high heat. Remove the chicken from the marinade and place it directly on the grill. Cook each side for about 5–7 minutes, or until the chicken is nicely charred and cooked through with an internal temperature of 165°F (75°C). Once done, remove the chicken and let it rest for 5 minutes before slicing.
Step 4: Combine the Rice and Chimichurri
Take your cooked rice and fluff it with a fork. Stir in a few generous spoonfuls of the chimichurri sauce until the rice is evenly coated and vibrantly green. Taste and adjust salt or lemon juice if needed.
Step 5: Assemble and Serve
Plate a portion of the chimichurri rice, top it with sliced grilled chicken, and drizzle with a bit more chimichurri for a finishing touch. Serve hot and enjoy the explosion of flavors!
Tip 1: Marination Time
🟢 Marinate the chicken for at least one hour, but overnight is best for deep flavor and tenderness.
Tip 2: Don’t Overcook the Chicken
🟢 Use a meat thermometer to ensure your chicken is cooked to 165°F, keeping it juicy and not dry.
Tip 3: Customize the Chimichurri
🟢 Add a bit of mint or cilantro to the chimichurri for a unique twist on the traditional flavor.