Chicken with Chimichurri Sauce

Lunch / Dinner

Chicken with Chimichurri Sauce

Bring summer into your kitchen with this go-to light and bright herb sauce. Treat yourself by packing leftovers of Chicken with Chimichurri Sauce to take to work.


4 servings

Total Time

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Five-Minute Morning Prep

Pound the chicken flat and prepare the chimichurri sauce. Cover and refrigerate both.

Test Kitchen Tip

Keep extra chimichurri sauce on hand for up to a week to top eggs, steak, or fish.


Place chicken between sheets of plastic wrap. Using the flat side of a meat mallet or a rolling pin, pound to ¼-inch thickness. Drizzle with 1 tablespoon oil. Sprinkle with 2 teaspoons salt and pepper.

Combine sliced green onion, cilantro, vinegar, 2 tablespoons oil, garlic, and ¼ teaspoon salt in a medium bowl. Set aside.

Toss together radishes, 1 tablespoon oil, and remaining ¼ teaspoon salt in a small bowl.

Heat a grill pan over medium-high heat, and brush with 1 tablespoon oil. Add half of the chicken; cook for 4 to 5 minutes per side. Repeat with remaining 1 tablespoon oil and remaining chicken. Add whole green onions; cook until wilted. Serve chicken with grilled green onions, radishes, and chimichurri sauce.

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