Grilled Herb-Marinated Chicken with Memorial Day Chimichurri

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy grilled chicken breasts marinated in fresh herbs, served with a vibrant chimichurri sauce perfect for a Memorial Day gathering. This Mediterranean-inspired grilling recipe, ready in about 30 minutes, pairs boneless skinless chicken breasts, olive oil, fresh parsley for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 Mediterranean cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium bowl, whisk together 1/4 cup olive oil, 1/4 cup chopped fresh parsley, 1/4 cup chopped fresh cilantro, 1 tbsp chopped fresh oregano, 3 minced garlic cloves, 1 tsp salt, 1/2 tsp black pepper, and 1 tbsp lemon juice to create a marinade.
  2. Step 2: Add 4 boneless skinless chicken breasts (6 oz each) to the marinade, coating them thoroughly. Cover and refrigerate for at least 1 hour, up to 4 hours.
  3. Step 3: Preheat grill to medium-high heat (about 400°F). Remove chicken from marinade and grill for 6-7 minutes per side until internal temperature reaches 165°F and chicken is nicely charred.
  4. Step 4: Meanwhile, in a small bowl, mix 1/4 cup olive oil, 1/4 cup chopped fresh parsley, 1/4 cup chopped fresh cilantro, 1 tbsp chopped fresh oregano, 3 minced garlic cloves, 2 tbsp red wine vinegar, and 1/4 tsp red pepper flakes to prepare the chimichurri sauce. Season with salt and pepper to taste.
  5. Step 5: Serve grilled chicken topped with 3 tbsp of the chimichurri sauce per breast, garnishing with extra fresh herbs if desired.

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