Remove the seeds from the red chili peppers and rinse well.
In a food processor or blender, combine the parsley, red chili pepper, salt, pepper, oregano, red wine vinegar, olive oil and garlic cloves. Pulse until combined. Alternatively, you may chop all of the ingredients by hand. Place the chicken breasts inside of a zip loc bag and pour in a little more than half of the chimichurri sauce into the bag. Marinate for 1 hour or overnight.
Fire up the grill and make sure it stays at a steady 350 degrees F preferably.
Transfer the chicken breasts to the grill and cook for 15-20 minutes or until the internal temperature reads at least 165 degrees F when measured with a kitchen thermometer.
Serve with an extra side of the leftover chimichurri sauce and enjoy.
- Use a kitchen thermometer to measure the internal temperature of the chicken to ensure it reaches at least 165 degrees F before serving.
- Use store bought chimichurri sauce in a pinch if needed.
- Marinate the chicken breasts for at least 1 hour or overnight for maximum flavor.
Calories: 755kcal | Carbohydrates: 3g | Protein: 49g | Fat: 60g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 41g | Trans Fat: 0.03g | Cholesterol: 145mg | Sodium: 1442mg | Potassium: 995mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 1967IU | Vitamin C: 34mg | Calcium: 55mg | Iron: 3mg