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Grilled Chicken with Chimichurri Salsa


Makes 4 servings


4 boneless skinless chicken breasts (6 ounces each)
1/2 cup plus 4 teaspoons olive oil
Salt and black pepper
1/2 cup finely chopped parsley
1/4 cup white wine vinegar
2 tablespoons finely chopped onion
3 cloves garlic, minced
1 fresh or canned jalapeño pepper, finely chopped
2 teaspoons dried oregano


  1. Prepare grill for direct cooking.
  2. Brush chicken with 4 teaspoons olive oil; season with salt and black pepper. Place on oiled grid. Grill, covered, over medium heat 5 to 8 minutes on each side or until chicken is no longer pink in center.
  3. To prepare sauce, combine parsley, remaining 1/2 cup olive oil, vinegar, onion, garlic, jalapeño pepper, oregano and salt and black pepper to taste. Serve over chicken.


Chimichurri salsa has a fresh, green color. Serve it with grilled steak or fish as well as chicken. Chimichurri will remain fresh tasting for 24 hours.

Nutritional Information

Serving Size: 1 chicken breast with 1/4 of salsa
Sodium 382 mg
Protein 36 g
Fiber <1 g
Carbohydrate 3 g
Cholesterol 108 mg
Saturated Fat 8 g
Total Fat 46 g
Calories from Fat 73 %
Calories 577

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