This flavorful dish has grilled chicken topped with a chimichurri sauce and is served over chimichurri-flavored rice. It’s an easy, delicious dinner that is full of zesty elements.
My birthday was last month and my husband I went to an Argentinian restaurant with some friends. There were four of us, and there was a meal for four on the menu, so we decided to go for it. It was delicious. There were tons of delicious meats and lots of tasty green sauce. Since that dinner, I’ve been craving Argentinian food
Given that I have a 4 year old and 2 year old, my husband and I don’t frequent many ‘nice’ restaurants. We assume that if people are paying for a nice meal, they don’t want our loud children there. We get it, and we feel the same way.
Not only do we not go out to eat much, but we live in a rural area that has few restaurants, and of those we do have – none are Argentinian. So, that means if I want it, I make it!
Chimichurri Chicken and Rice
I decided to start off my Argentinian cooking experiment(s) with chimichurri, especially since I have a good recipe that I use with my Flank Steak. I wanted to put it on top of some grilled chicken and then serve it over some rice with a twist. It turned out fabulously!
Here are few tips for making this Chimichurri Chicken and Rice:
- Do NOT use a food processor to make the chimichurri. When you blend it all, you loose the texture and individual tastes.
- Keeping the chicken thin is important. Keep the breasts 1/2 to 3/4 inch thick. You can do this by slicing the breasts in half horizontally, or using a meat mallet to pound the chicken breasts.
- Serving the chimichurri cold over the warm chicken is key. Make it at least one hour before serving. And, if you really like sauce, double it. It’s that good.
This Chimichurri Chicken and Rice has grilled chicken topped with a chimichurri sauce and served over a chimichurri flavored rice. It's an easy, delicious dinner that is full of flavor.
- 1.5 pounds chicken breast sliced to be ~1/2”thick
- 2 tbsp olive oil
- 1 teaspoon kosher salt
- ½ teaspoon pepper
- ¼ teaspoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- ½ teaspoon chili powder
- 2 tbsp lemon juice
- 2 tbsp parsley chopped finely
- 2 tbsp cilantro chopped finely
- ¼ cup red onion chopped finely
- 2 cloves garlic
- ¼ teaspoon cumin
- ¼ teaspoon salt
- ¼ teaspoon pepper
- pinch cayenne pepper
- 2 tbsp red wine vinegar
- 2 tbsp olive oil
- 2 tbsp olive oil diviced
- ½ cup red onion diced
- 2 cloves fresh mined garlic
- 1.5 cups long grain white rice
- 3 cups water
- ½ teaspoon salt
- 1/8 teaspoon red pepper flakes
- 2 tbsp lime juice divided
- 2 tbsp lemon juice divided
- 2 tbsp cilantro chopped
- 2 tbsp parsley chopped
- ½ teaspoon cardamom
In a container with lid, mix together olive oil, kosher salt, pepper, garlic powder, cumin, oregano, chili powder, and lemon juice. Add chicken and stir to ensure all chicken is coated in marinade. Cover and place in refrigerator for at least 3 hours.
Turn grill to 500 degrees. Once it reaches temperature, reduce heat to 450 degrees. Place chicken directly on grill and cook 3-4 minutes per side, or until chicken is cooked through.
While chicken in marinating, make chimichurri. Stir together all chimichurri ingredients. Put mixture in small bowl and place in refrigerator for at least 1 hour before using.
In a medium sized sauce pan over medium-high heat, heat 1 tbsp of olive oil. Add red onion and garlic, saute for 4 minutes. Then, add another tbsp. of olive oil and rice. Saute for another minute.
Add water, salt, red pepper flakes, 1 tbsp lemon juice, and 1 tbsp lime juice. Bring water to a boil. Once water is boiling, reduce to low, and cover. Let simmer until water is absorbed, about 15 minutes.
Stir in remaining 1 tbsp of lime juice, 1 tbsp of lemon juice, cilantro, parsley, and cardamom.
Serve chicken over rice, topped with chimichurri.
If you enjoyed this Chimichurri Chicken and Rice, you might enjoy these other SugarSpicesLife recipes:
Links to items used to make this recipe: