Lemon-Grilled Chicken with Summer Herb Chimichurri

By AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

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 drafted and published.

Juicy lemon-marinated grilled chicken breasts served with a vibrant chimichurri sauce featuring fresh summer herbs. This Latin American-inspired chicken recipe (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.

Prep: 40 min Cook: 12 min Serves 4 Latin American cuisine 280 cal/serving

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Ingredients

4 (6 oz each) boneless skinless chicken breasts
1/4 cup, fresh lemon juice
3, minced garlic cloves
1/4 cup, divided extra virgin olive oil
1/2 cup, chopped fresh parsley
1/4 cup, chopped fresh cilantro
2 tbsp, chopped fresh oregano
2 tbsp red wine vinegar
1/4 tsp red pepper flakes
3/4 tsp, divided salt
1/2 tsp, divided black pepper

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Instructions

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.
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.
Step 3: Grill chicken breasts for 5-6 minutes per side until internal temperature reaches 165°F and juices run clear.
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.
Step 5: Serve grilled chicken topped generously with the fresh herb chimichurri for a bright, summery flavor.