- 4 small boneless, skinless chicken breasts, about 8 ounces each
- 1 cup (packed) flat-leaf parsley leaves
- 1/3 cup finely snipped chives
- 1 jalapeño, seeded and minced
- 1 clove garlic, minced
- Kosher salt
- 3/4 cup extra-virgin olive oil, plus more for the grill
- 1½ tablespoons lemon juice
- Grilled bread, for serving (optional)
These juicy grilled chicken breasts will become your new go-to easy summer dish thanks to a simple mixture of herbs, chiles and garlic that does double duty as a marinade and sauce (using half to marinate and the other half to serve on the side). When thinly pounded, boneless and skinless chicken breasts cook so quickly that the flavor and color of the marinade remain vibrant and bright.
Using a meat pounder, gently pound the chicken breasts so they are about 1/2-inch thick all around. In a food processor, combine the parsley, chives, jalapeño, garlic and 1 teaspoon salt. Pulse until finely chopped. While the machine is running, add the oil in a steady stream. Transfer half of the mixture to a bowl and add the chicken, turning to coat. Refrigerate for at least 2 hours or up to 8 hours. Transfer the remaining herb mixture to a bowl and refrigerate until ready to grill.2.
Light a grill and oil the grates. Grill the chicken over high heat, turning occasionally, until lightly charred and firm to the touch, about 10 to 12 minutes. Just before serving, stir the lemon juice into the reserved herb mixture. Serve the grilled chicken with the chimichurri and grilled bread.
Grace Parisi is a New York City-based food writer, cookbook author and food stylist. Her book, Get Saucy, was nominated for a James Beard award. Her latest book, Quick Pickles comes out in Fall 2016. Follow her on Instagram and Twitter.