Grilled Lemon-Garlic Chicken with Herb Chimichurri
Tender grilled chicken breasts marinated in lemon and garlic, served with a fresh parsley and cilantro chimichurri sauce bursting with herbs. This mediterranean-inspired chicken (gluten free) ready in about 55 minutes pairs (6 oz each) chicken breasts, lemon juice, minced garlic cloves 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.
Ingredients
- 4 pieces (6 oz each) chicken breasts
- 1/4 cup lemon juice
- 4 minced garlic cloves
- 3 tbsp olive oil
- 1/2 cup chopped fresh parsley
- 1/2 cup chopped fresh cilantro
- 2 tbsp red wine vinegar
- 1/4 tsp red pepper flakes
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: In a large bowl, whisk together 1/4 cup lemon juice, 3 minced garlic cloves, 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper. Add 4 chicken breasts and marinate for at least 30 minutes in the refrigerator.
- Step 2: Meanwhile, combine 1/2 cup chopped parsley, 1/2 cup chopped cilantro, 2 tbsp red wine vinegar, 1 tbsp olive oil, and 1/4 tsp red pepper flakes in a small bowl. Stir and set aside to let flavors meld.
- Step 3: Preheat grill or grill pan 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 juices run clear.
- Step 4: Serve grilled chicken topped generously with the herb chimichurri sauce for a bright, fresh finish.
Frequently asked questions
How long does Grilled Lemon-Garlic Chicken with Herb Chimichurri take to make?
Total time is about 55 minutes (40 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Grilled Lemon-Garlic Chicken with Herb Chimichurri?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (6 oz each) chicken breasts from drying out.
Can I substitute ingredients in Grilled Lemon-Garlic Chicken with Herb Chimichurri?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Grilled Lemon-Garlic Chicken with Herb Chimichurri for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Grilled Lemon-Garlic Chicken with Herb Chimichurri gluten free?
Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
