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  • Writer's pictureMarne Platt

Chimichurri Chicken Breasts: Summer With Zing!

Summer time…the living is easy but the cooking is hot, hot, hot! That’s why I love my grill in summer. This week, I made a Chimichurri chicken variation with just the right amount of heat. So fast, so easy, so good!


1 scallion/green onion, green parts sliced into thin rings, white part finely chopped

Handful of fresh parsley, finely chopped (including the stems)

Handful of fresh coriander, finely chopped (including the stems)

2 garlic cloves finely chopped.

1 tsp harissa paste, or to taste

1 T balsamic vinegar

3 T olive oil

2 thinly sliced chicken breasts

Mix the herbs with the olive oil and vinegar, adjusting the heat with the harissa paste. I like it with a little zing, but not too much. Add a little water to thin it out if needed.

If you don’t want to hand chop and mix, put it all in a food processor and let that do the work for you.

Marinate the chicken for 30 mins in about 1/3 of the olive oil mixture, reserving most for later.

Grill the chicken on a hot grill until cooked through On my grill this was about 10 mins on the first side, 7 mins n the second, but it will vary with how hot your grill is and how thick the chicken breasts are.

Before serving, coat with the rest of the marinade.

Oh yum. I like it with grilled zucchini and eggplant on the side. And the marinade also makes a great sauce for wings.



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