Grilled Chicken With Chimichurri

Karen Dudley's grilled chicken with chimichurri recipe

Greg Cox
Bielle Bellingham

Grilled Chicken With Chimichurri | House and Leisure

For the chimichurri:


40g fresh coriander, stalks removed

40g Italian parsley, stalks removed

1/2 chilli, chopped

2 garlic cloves, crushed

2 T red-wine vinegar

1/2 cup olive oil

Blitz the first five ingredients in your food processor, and slowly add the olive oil while processing.


For the chicken: 

4 deboned, chicken breasts, skin on

1/2 cup lemon juice

4 T olive oil

1 1/2 t ching-ching seasoning (paprika, cumin, salt, white pepper; available at The Kitchen) or favourite rub of your choice

1/2 cup chimichurri

Coat the chicken breasts with olive oil. Drizzle the lemon juice over. Season generously with the ching-ching. Lay in a baking tray or oven-proof dish and bake at 180°C for 25 minutes. Allow the chicken to rest for 10 minutes or more.  Slice long flat slices so that you can fan the breasts out. Drizzle generously with the chimichurri. Pour over any juices from the baking tray, and serve!

Serves 4