– 1 cup mayonnaise: This helps tenderize the chicken and adds moisture. – 4 cloves garlic, minced: For a strong garlic flavor. – 1 tablespoon lemon juice: Adds a touch of acidity to balance the richness of the mayo.
– 1 tablespoon Dijon mustard: Provides a bit of tanginess. – 1 teaspoon smoked paprika: For a smoky flavor and a hint of spice. – Salt and black pepper, to taste: Season to your preference. – 4 boneless, skinless chicken breasts: You can also use thighs if preferred.
– 1 cup fresh parsley, finely chopped: The base of the chimichurri. – 1/4 cup fresh cilantro, finely chopped: Adds additional herbaceous flavor. – 4 cloves garlic, minced: For a strong garlic punch
– 1/2 cup olive oil: Acts as the main binding ingredient. – 1/4 cup red wine vinegar: For a tart and tangy balance. – 1 teaspoon dried oregano: Adds a slight bitterness to the mix. – 1/2 teaspoon red pepper flakes: For a bit of heat. – Salt and black pepper, to taste: Season to your liking.
Make the Marinade: Blend 1 cup mayonnaise, 4 minced garlic cloves, 1 tablespoon lemon juice, 1 tablespoon Dijon mustard, 1 teaspoon smoked paprika, and salt and black pepper to taste in a bowl.
Make sure 4 boneless, skinless chicken breasts are well covered in the marinade. Refrigerate for 1 hour or overnight for optimal results.
Mix 1 cup finely chopped parsley, 1/4 cup chopped cilantro, 4 minced garlic cloves, 1/2 cup olive oil, 1/4 cup red wine vinegar, 1 teaspoon dried oregano
1/2 teaspoon red pepper flakes, and salt and black pepper to taste in a separate bowl to make the chimichurri sauce. Combine and set aside.
Grill the marinated chicken breasts for 5-6 minutes per side or until 165°F (74°C). Bake the chicken for 20–25 minutes on a baking pan until done.
Let the chicken rest for 5 minutes after grilling or baking to redistribute the fluids.
Slice the Chicken: Slice the chicken breasts into thick strips or as desired after resting.
Chimichurri: Drizzle or serve chimichurri sauce over sliced chicken. Savour your favorite sides!