Juicy, herb-rubbed chicken breasts are grilled up to perfection and drizzled with flavor-packed chimichurri. It's a great main dish for summertime. Serve with fresh grilled corn on the cob and a crusty bread.


Recipe Summary

15 mins
20 mins
35 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Place garlic in a food processor and pulse until finely chopped. Add cilantro, parsley, oregano, and salt; pulse until finely chopped. Drizzle in oil, vinegar, and lime juice slowly, while the blade is spinning. Process for about 1 minute. Cover with a lid and store chimichurri in the refrigerator until ready to use.

  • Preheat an outdoor grill for high heat and lightly oil the grate.

  • Rub chicken breasts on all sides with herb rub.

  • Turn the middle burners to low on the preheated grill and place chicken, skin-side down, over those burners. Close the lid and cook for 5 minutes. Turn the middle burners off and flip chicken. Close lid and cook until no longer pink at the bone and the juices run clear, about 15 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

  • Serve chicken with chimichurri.

Cook's Note:

The tablespoon of spice rub is your choice. I use a honey and herb rub from Spicewalla. But don't overthink it--the flavor comes from the chicken bones and the chimichurri.

Nutrition Facts

481 calories; protein 34.7g; carbohydrates 3.9g; fat 36.1g; cholesterol 95.6mg; sodium 2523.9mg. Full Nutrition