Lemon-Grilled Chicken with Summer Herb Chimichurri

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy lemon-marinated grilled chicken breasts served with a vibrant chimichurri sauce featuring fresh summer herbs. This latin american-inspired chicken (gluten free) ready in about 52 minutes pairs boneless skinless chicken breasts, lemon juice, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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.

★ 4.2 (10 ratings) Prep: 40 min Cook: 12 min Serves 4 Latin American cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a bowl, whisk together 1/4 cup fresh lemon juice, 2 tbsp extra virgin olive oil, 3 minced garlic cloves, 1/2 tsp salt, and 1/4 tsp black pepper. Add 4 boneless skinless chicken breasts, coating thoroughly, and marinate for 30 minutes at room temperature.
  2. Step 2: Preheat grill to medium-high heat. Remove chicken from marinade and season both sides with the remaining 1/2 tsp salt and 1/4 tsp black pepper.
  3. Step 3: Grill chicken breasts for 5-6 minutes per side until internal temperature reaches 165°F and juices run clear.
  4. Step 4: Meanwhile, prepare chimichurri by combining 1/2 cup chopped fresh parsley, 1/4 cup chopped cilantro, 2 tbsp chopped fresh oregano, 2 tbsp red wine vinegar, 2 tbsp olive oil (remaining from 1/4 cup), 1/4 tsp red pepper flakes, and a pinch of salt and pepper. Stir well.
  5. Step 5: Serve grilled chicken topped generously with the fresh herb chimichurri for a bright, summery flavor.

Frequently asked questions

How long does Lemon-Grilled Chicken with Summer Herb Chimichurri take to make?

Total time is about 52 minutes (40 min prep + 12 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 Lemon-Grilled Chicken with Summer 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 lemon juice from drying out.

Can I substitute ingredients in Lemon-Grilled Chicken with Summer 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 Lemon-Grilled Chicken with Summer 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 Lemon-Grilled Chicken with Summer 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.

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