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Flavorful Grilled Chimichurri Chicken Recipe with Easy Roasted Sweet Potatoes

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A fresh and vibrant grilled chimichurri chicken paired with perfectly roasted sweet potatoes, delivering a quick, easy, and flavorful meal ideal for busy weeknights or outdoor grilling.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 1.5 pounds / 680 grams)
  • 1 cup fresh parsley, finely chopped (packed)
  • ½ cup fresh cilantro, finely chopped
  • 4 garlic cloves, minced
  • ¼ cup red wine vinegar
  • ½ cup extra virgin olive oil
  • 1 teaspoon dried oregano
  • ½ teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper, to taste
  • 2 large sweet potatoes (about 1.5 pounds / 680 grams), peeled and cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Prepare the Chimichurri Sauce (10 minutes): In a medium bowl, combine the finely chopped parsley, cilantro, and minced garlic. Add red wine vinegar, olive oil, dried oregano, red pepper flakes (if using), and a pinch of salt and pepper. Whisk thoroughly until well blended. Set aside half the sauce for serving, and use the other half as a marinade.
  2. Marinate the Chicken (at least 15 minutes, up to 2 hours): Place the chicken breasts in a shallow dish or zip-top bag. Pour the marinade over the chicken, making sure each piece is well coated. Cover and refrigerate if marinating longer. If short on time, even 15 minutes will add good flavor.
  3. Preheat the Grill and Oven (10 minutes): Heat your grill to medium-high (about 400°F / 200°C). At the same time, preheat the oven to 425°F (220°C) to roast the sweet potatoes.
  4. Roast the Sweet Potatoes (25-30 minutes): Toss sweet potato cubes with olive oil, smoked paprika, garlic powder, salt, and pepper. Spread evenly on a baking sheet in a single layer. Roast in the oven for 25 to 30 minutes, turning once halfway through, until tender and caramelized on the edges.
  5. Grill the Chicken (6-8 minutes per side): Place marinated chicken breasts on the grill. Cook for about 6 to 8 minutes per side, depending on thickness, until internal temperature reaches 165°F (74°C) or juices run clear. Avoid pressing down on the chicken to keep it juicy.
  6. Rest the Chicken (5 minutes): Remove chicken from grill and tent loosely with foil. Resting lets the juices redistribute for tender bites.
  7. Serve: Plate the grilled chimichurri chicken with a generous spoonful of reserved chimichurri sauce on top alongside the roasted sweet potatoes. Garnish with a sprinkle of fresh parsley if desired.

Notes

Pat chicken dry before marinating to ensure good grill marks. Let chimichurri sauce sit for at least 10 minutes before using to meld flavors. Flip chicken only once to keep it juicy. Avoid overcrowding sweet potatoes on the baking sheet for even roasting. Keep a spray bottle of water nearby to control grill flare-ups.

Nutrition

Keywords: chimichurri chicken, grilled chicken, roasted sweet potatoes, easy dinner, healthy meal, gluten-free, dairy-free, summer BBQ, quick recipe

Find it online: https://tastypierecipes.com/flavorful-grilled-chimichurri-chicken-recipe-with-easy-roasted-sweet-potatoes/