Just in time for Labor Day weekend is this grilled Chimichurri Chicken recipe! It’s a delicious way to keep your meal skinny without missing out on flavor. Hint- keep some extra marinade on the side to be sure each bite is smothered in sauce. It’s THAT delicious. 
For the past 3 weeks we have been in between houses as we wait to close on our new home. The kids started school before we could get the keys which is what led us to living in a hotel for the past 3 weeks. It’s been no small feat trying to manage 5 children in a small hotel room. I made sure to book a room with a small kitchen to try to keep things as normal as possible… still cooking dinners, packing lunches and having healthy snacks on hand was a must. I have to say, the kids have done GREAT. Except for the occasional fight over the only bathroom, I’m really super proud of them. It’s been a challenge for me because back at home there is a ton to do. Packing, cleaning, donating, organizing… omgness the list goes on. And I’m too far away to do any of it. ugh. We have 1 more week in the hotel and we officially move next weekend! Hallalujia!!
One of the meals I’ve made while living the hotel life is this Chimichurri Chicken. I did not have access to a grill, of course, so I sautéed it on the stove top. It still came out super delicious. I always make a lot of this recipe because we LOVE the leftovers. My kids take it to school in a thermos and I eat it for lunch too. It’s one of our absolute favorites served brown rice. You’re definitely not trading flavor for calories here!
Ingredients
- 1 large bunch flat leaf parsley
- 1/2 bunch cilantro
- 8 cloves garlic
- 3/4 C olive oil
- 1/4 C red wine vinegar
- 2 T fresh lemon juice
- 1/4 C diced red onion
- 1 heaping teaspoon dried oregano
- 1 tsp black pepper
- 1 tsp salt
- 1/2 tsp red pepper flakes (optional)
Instructions
- Place all ingredients into food processor or blender and pulse until ingredients or blended, but not liquified. Remove small amount and place in separate container for basting while on grill and extra dipping.
- Marinate chicken for several hours or overnight. Grill both sides of chicken, flipping only once, until no longer pink inside.
Notes
adapted from my cousin Maria's recipe.
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