Chimichurri Rojo Chicken Dinner

Chicken Chimichurri Rojo is easy, healthy, cool, fresh, tangy, and incredibly full-flavored!  Make this easy recipe ahead and enjoy later on a busy weeknight!

Most people have had Chimichurri, but how about Chicken Chimichurri Rojo?  It’s a perfect Spring or Summer dish because you can simply grill or broil the chicken then top with this make-ahead cool, fresh, oh-so-delicious Chimichurri Rojo.  The Rojo comes from the addition of red pepper and combined with the other ingredients, this sauce is cool, tangy, sweet, savory and incredibly full-flavored! 

All of the ingredients get blended in a food processor so it could not be easier!  With garlic, parsley, cilantro, lime, vinegar, and red pepper, this is one easy sauce that delivers BIG flavor!  This is a perfect recipe for easy Meal Planning as it’s so easy to prep ahead.  

Want more tips for making busy family dinners easier?  Click here for my Free Printable 5 Simple Steps to Easy Family Dinners!

Easy, Healthy, Zippy Get-out-of-a-Chicken-Rut Dinner!

Chicken is great because it’s a lean protein that’s incredibly versatile.  However, if you’re not careful, you can fall into the da..da..daaaaa….

…Same ole Chicken Rut…

Sound familiar?  Well, this Chicken Chimichurri Rojo is an amazing and easy way to get out of the rut!  The Chimichurri Rojo can be made days in advance.  And it completely transforms an otherwise boring plain chicken into a zingy, zippy, magnificently flavored dish!  

AND, it’s healthy with only olive oil, a healthy fat, herbs, and veggies.

Quick note!  This post contains affiliate links, which means I earn a commission (at no extra cost to you) if you purchase from them.  This commission is what helps me keep this blog afloat :).  But, I also share these links because I have used the products, genuinely love them, and want you to know exactly what I used. 

Time Saving Prep-Ahead Steps for Chicken Chimichurri Rojo

We are all extremely busy and making dinner during the week can be overwhelming. Here are the steps you prepare in the day(s) in advance and store in the fridge as your meal Kit… (See the recipe below for more details)

This is one of those wonderful recipes that you can make mostly ahead by making the Chimichurri Rojo or entirely ahead by grilling or broiling the chicken as well. 

So, let’s start with the Chimichurri!  First zest the entire lime and then cut in half.  Cut the red pepper into medium size chunks.

The Chimichurri Rojo is so easy to make in a mini food processor.  Just add the olive oil, vinegar, lime juice from ½ the lime, garlic clove, cilantro leaves, parsley, salt and pepper. Cover and pulse until the herbs have blended enough to make room for the red pepper.

Add the red pepper chunks, then cover the processor and pulse to get it started, then blend until everything is about the same size and the there are no large chunks of garlic.

Last, stir in the lime zest. Store in the fridge until ready to serve and eat!

COOK & FINISH YOUR CHICKEN CHIMICHURRI ROJO 

You can really cook the chicken any way that you want, whether that’s grilled, in a skillet, roasted in the oven, or broiled.  For this recipe, I have broiled the chicken because you can get that yummy charred flavor any time of the year.

Season each side of the chicken breasts with olive oil, salt, and pepper.  Place under broiler (High) for 6-7 minutes or until you start to see a black char on the top of the chicken.  Then take them out and flip them.  Put them back under the broiler for another 6-7 minutes.  At this point, they will be nearly done, so check the internal temperature and if you are not yet to 165 F degrees, then cook them for another 10-15 minutes in the oven at 350 F degrees.

When the chicken is done cooking, let it rest for about 5 minutes so that the juices soak back into the chicken and it stays moist.

You can serve 1 breast per person, but I like to slice them all on a bias and serve each person 3-4 slices to start. Spoon the Chimichurri Rojo over top (it can be served cold or room temperature). 

ENJOY! 😍 Carrie

Chimichurri Rojo Chicken FAQs

How do I grill the chicken?

Preheat your grill on high heat. Season the chicken grill it on high heat for 5-6 minutes on each side. Check the internal temperature and if you are not yet to 165 F degrees, leave the chicken on for another 2-3 minutes.

Can I roast the chicken instead of broiling it?

Yes, to roast the chicken breasts, season according to the instructions. Preheat oven to 400 F degrees. On an oiled sheet pan, roast in the oven for 20 minutes. Check the internal temperature and if you are not yet to 165 F degrees, roast the chicken for another 3-5 minutes.

What to serve with your Chicken Chimichurri?

This chimichurri has so much flavor, you likely want to go mellow with a side dish.  A simple white rice would be perfect.  Or try my Light & Easy Roasted Garlic Cauliflower Mash!  This Simple Weeknight Broccoli Cheese Quinoa Bake is great too because it brings the veggie as well and can be made entirely ahead!

5 from 2 votes

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Chicken Chimichurri Rojo

Chicken Chimichurri Rojo is roasted Chicken topped with a cool, fresh, tangy, and incredibly full-flavored!  The Rojo comes from the addition of red pepper.  All of the ingredients simply get blended in a food processor so it could not be easier!  With garlic, parsley, cilantro, lime, vinegar, and red pepper, this is one easy sauce that delivers BIG flavor! #chicken #chickenrecipes #chimichurri #easychicken #easydinners #dinner

Course Main Course

Cuisine Argentinian

Keyword chicken, chicken dinner, dinner, easy dinner

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings 4 Servings

Calories 433 kcal

Author Carrie Tyler

Ingredients

Chimichurri Rojo

• 1 Red Bell Pepper
• 1 cup Italian Parsley, packed
• 1 cup Fresh Cilantro, packed
• ¼ cup Olive Oil
• ¼ cup Red Wine Vinegar
• 1 Lime ½ juiced, all zested
• 1 clove Garlic
• ½ teaspoon Salt
• ½ teaspoon Ground Pepper
• ½ teaspoon Red Pepper Flakes Optional

Chicken

• 4 Chicken Breasts
• 1 tablespoon Extra Virgin Olive Oil
• 1 teaspoon Salt
• 1 teaspoon Ground Black Pepper

Instructions

Prep Ahead to make the Chimichurri Rojo

1. Zest the entire lime and then cut in half.  Remove the seeds from the red pepper and chop into chunks.

   

2. While the chicken is cooking (see below) or in the days before (up to 5 days in advance), you can prepare your Chimichurri Rojo in a mini food processor.  Just add the olive oil, vinegar, lime juice from ½ the lime, garlic clove, parsley, cilantro leaves, salt and pepper.  Cover and pulse until the herbs have blended enough to make room for the red pepper.

   

3. Add the red pepper chunks, then cover the processor and pulse to get it started, then blend until everything is about the same size and the there are no large chunks of garlic.  

   

4. Last, stir in the lime zest.  Store in the fridge until ready to serve and eat!
   

Broil or Grill the Chicken

1. Season each side of the chicken breasts with olive oil, salt, and pepper.  BROILER: Place under broiler (High) for 6-7 minutes or until you start to see a black char on the top of the chicken.  Then take them out and flip them.  Put them back under the broiler for another 6-7 minutes. GRILL: Grill it on high heat for 5-6 minutes on each side

   
2. At this point, they will be nearly done, so check the internal temperature and if you are not yet to 165 F degrees, then cook them for another 10-15 minutes in the oven at 350 F degrees.

3. When the chicken is done cooking, let it rest for about 5 minutes so that the juices soak back into the chicken and it stays moist.  You can serve 1 breast per person, but I like to slice them all on a bias and serve each person 3-4 slices to start.  Spoon the Chimichurri Rojo over top (it can be served cold or room temperature) and Enjoy!

   

Recipe Notes

While there are only 4 chicken breasts in this recipe, if you slice the chicken, you can easily extend the serving size to 5 or 6 by giving each person 3-4 slices.