Grilled Chimichurri Chicken and Potatoes

Fire up your grill and throw on this deliciously marinated chimichurri chicken. Grilled potatoes complete the dish as a perfect compliment!

Happy Memorial Day weekend! I love this time of year when most of my cooking takes place outside. Lighter meals, longer days, flip flops, and tank tops!! That sounds a bit nerdy, but…….whatever.

Chimichurri sauce seems to be a hot topic in the food world, and I’ve been waiting for awhile now to do a marinated version of chicken with this sauce. It has a few of my favorite things in life: fresh cilantro, parsley, red wine vinegar, red onion, garlic, lemon juice, and a hint of spice. All blended up in a food processor or blender to make a sauce that tastes delicious on just about everything. Especially grilled chicken, and potatoes!

So the potatoes might sound a little different, but I really wanted to try them with the chimichurri. And out of pure laziness, instead of roasting them separately, we threw them on the grill. It worked! They had this smoky crispy taste, that tasted so yummy with the sauce. Miss Carbivore ate an entire plate. Surprise surprise!

To prepare the dinner, make your chimichurri a bit in advance to marinate the chicken. Reserve half of the sauce for dipping. For the potatoes, just simply brush with some olive oil and salt. I served my chicken over some cucumber noodles for a fresh, crispy texture. Enjoy!!

Hungry for More? Subscribe to get new recipes delivered straight to your inbox! And be sure to stay in touch on Facebook, Twitter, Pinterest and Instagram for all of the latest updates.

Grilled Chimichurri Chicken and Potatoes

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 4 -6 servings

Author Amy Rains

0 from 0 votes

Print

Ingredients

• 1 cup chopped fresh cilantro
• 1 cup chopped fresh parsley
• 1/3 cup chopped red onion
• 4 cloves garlic chopped
• 1 tsp chopped red hot chili pepper*
• 1/2 tsp sea salt
• Juice of 1 lemon
• 1 tsp lemon rind
• 1/2 cup olive oil
• 1/4 cup red wine vinegar
• 4 large chicken breasts
• 4 yukon gold potatoes skinned and cut into slices

Instructions

1. To make the chimichurri sauce, blend all ingredients into a food processor or blender for a few minutes. Sauce will be chunky, but make sure ingredients are thoroughly blended.
2. Add chicken and half of the sauce to a container or plastic bag. Reserve the other half for dipping. Coat the chicken with sauce. Marinate for at least 1 hour, but up to 12 hours.
3. Prepare the potatoes for grilling by brushing olive oil and sprinkling with sea salt.
4. Heat up your grill, and add chicken and potatoes. Cook chicken for 5-8 minutes per side or until chicken is cooked through and no longer pink. Potatoes will cook about the same time as the chicken, and will need to be turned halfway through grilling.
5. Serve hot with reserved dipping sauce

Recipe Notes

You can also use crushed red pepper flakes in place of red hot chili peppers, or omit it all together.