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    Home » Recipes » Chicken and Turkey

    By Carol Published: Aug 27, 2019 Modified: Jul 14, 2021 | This post may contain affiliate links. Please read my disclosure.

    Grilled Citrus Chicken with Spicy Basil Chimichurri

    Jump to Recipe
    4.67 from 3 votes
    2 hours hours 45 minutes minutes

    Grilled Citrus Chicken with Spicy Basil Chimichurri is the perfect flavorful late summer way to change up your grilling routine with Latin flair!

    Photo of Grilled Citrus Chicken with Spicy Basil Chimichurri on white oval platter garnished with orange wedges and fresh basil leaves.

    TABLE OF CONTENTS: Click the Icon to Find the Info You Need FAST

    • The inspiration behind this recipe:
    • What is chimichurri?
    • How to make Grilled Citrus Chicken with Spicy Basil Chimichurri:
    • Chicken Freezer and Meal Prep Tips:
    • For some great side ideas, check out:
    • For more easy and healthy chicken recipes, try my:
    • Grilled Citrus Chicken with Spicy Basil Chimichurri
      • Equipment
      • Ingredients  1x2x3x
        • Marinade and Chicken
        • Chimichurri
      • Instructions 
        • Marinade and Chicken
        • Chimichurri
      • Notes
      • Nutrition

    The inspiration behind this recipe:

    With fall fast approaching, we're trying to make the most of all of our garden goodness--especially our basil.  Sure would be wonderful if basil could be hardy like rosemary and make it through our southern winter.  In no time, we'll be paying $2.99 for a measly sprig.  Kills me!

    We normally make pesto--lots and lots of pesto--but we still have some in our freezer from last year.  Because of that, I'm super excited to share my latest and most favorite way to use and preserve all that summer basil.  This Spicy Basil Chimichurri!

    Spicy Basil Chimichurri is super easy to make and could possibly kick pesto to the curb as my way to preserve the summer bounty of basil!  It's perfect with this Grilled Citrus Chicken for a Latin American-inspired light, healthy and super-flavorful way to close out your summer!

    What is chimichurri?

    Classic chimichurri, the vinegary, garlicky, herbaceous Argentinian condiment is generally made from parsley or parsley and cilantro.  Oregano is often included and it's served with grilled and barbecued meats.  I think it's also great with pork, fish, chicken and even vegetables.  I recently pushed the envelope and made a Purslane Chimichurri for my Waste Not feature.

    Photo of Grilled Citrus Chicken with Spicy Basil Chimichurri Sauce on white oval platter.

    How to make Grilled Citrus Chicken with Spicy Basil Chimichurri:

    • First, mix up the marinade.  Combine fresh orange juice, olive oil, garlic, cumin, oregano, vinegar, Worcestershire and some ground chipotle for a little kick!

    Photo of citrus marinade in glass bowl on white background.

    • Pour the marinade into a zipper-top bag along with boneless skinless chicken breasts.

    Chicken Freezer and Meal Prep Tips:

    • Buy chicken breasts in bulk on sale.
    • Trim them up so they're ready to cook when you need them.
    • Place two chicken breasts halves in the bag so they lie flat and side-by-side in 1-quart freezer zipper-top bags.
    • Date, seal tightly then place in the freezer.  We like to combine three to four 1-quart bags in a gallon-size bag just to keep like dates together.
    • When you need chicken for a recipe, take out just what you need.  Because you packaged the chicken with only two breasts per bag, they'll thaw faster than a large package would and you can add the marinade directly to the bag!
    • I like to use zipper-top bags to marinate chicken (and most proteins) because the marinade envelopes the protein more fully and you can just toss the bag and all when you're done.
    • Be sure to place the bag on a plate or in a bowl just in case the bag leaks.

    Photo of chicken in marinade in zipper-top bag on plate.

    Just before grilling the chicken, make the Spicy Basil Chimichurri:

    • Combine all the chimichurri ingredients in a food processor:  Fresh basil, fresh parsley, a little onion, garlic, a jalapeno pepper or two, lemon juice, vinegar, olive oil, salt and black pepper....

    Photo of fresh basil leaves in food processor.

    • And that's it!

    Photo of spicy basil chimichurri in food processor after processing.

    Photo of Spicy Basil Chimichurri in glass jar.

    This Spicy Basil Chimichurri recipe makes more than you'll need to accompany the Citrus Grilled Chicken.  Simply freeze the rest in small containers for a taste of summer all winter long!  Because of the parsley, it won't turn a funky brown color as all-basil pesto does.

    Photo of Grilled Citrus Chicken with Spicy Basil Chimichurri Sauce on white oval platter.

    Citrus Grilled Chicken with Spicy Basil Chimichurri for a late summer Latin American celebration!

    Photo of Grilled Citrus Chicken with Spicy Basil Chimichurri Sauce with rice included and serving fork.

    Close-up photo of Grilled Citrus Chicken with Spicy Basil Chimichurri Sauce on white serving platter garnished with orange wedges.

    For some great side ideas, check out:

    • 28 Best Sides to Take to a Cookout

    For more easy and healthy chicken recipes, try my:

    • Walnut-Crusted Chicken with Pomegranate Sauce
    • Chicken with Romesco Sauce and Saffron Cauliflower Rice
    • Chicken Tostadas with Black Bean Guacamole and Salsa Fresca
    • Chicken Scallopini with Roasted Vegetable Ratatouille
    • Sheet Pan Roast Chicken with Potatoes, Green Beans, Olives and Lemon
    • Bruschetta Chicken with Zucchini Noodles
    • Cuban Chicken and Black Bean – Quinoa Bowls
    • Caribbean Jerk Chicken

    Grilled Citrus Chicken with Spicy Basil Chimichurri

    4.67 from 3 votes
    By: Carol | From A Chef's Kitchen
    Grilled Citrus Chicken with Spicy Basil Chimichurri is the perfect flavorful late summer way to change up your grilling routine!
    PRINT RECIPE PIN RECIPE SAVE RECIPE Saved!
    Prep Time 30 minutes mins
    Cook Time 15 minutes mins
    Additional Time 2 hours hrs
    Total Time 2 hours hrs 45 minutes mins
    Course Chicken and Turkey
    Cuisine Latin American
    Servings 4
    Calories 644 kcal

    Equipment

    • Glass Mixing Bowls
    • Food Processor
    • Weber Portable Grill

    Ingredients
      

    Marinade and Chicken

    • ½ cup fresh orange juice
    • 3 cloves garlic - minced
    • ¼ cup olive oil
    • 2 tablespoons red wine vinegar
    • 1 teaspoon Worcestershire sauce
    • 2 teaspoons ground cumin
    • 2 teaspoons dried Mexican oregano
    • 1 teaspoon salt
    • ½ teaspoon ground chipotle powder
    • Freshly ground black pepper
    • 4 boneless skinless chicken breast halves

    Chimichurri

    • 3 heaping cups fresh basil leaves
    • 1 heaping cup Italian parsley leaves
    • 2 tablespoons chopped onion
    • 3 cloves garlic - chopped
    • 1-2 jalapeno peppers - seeded if desired, coarsely chopped
    • 1 tablespoon red wine vinegar
    • ½ large lemon - juiced
    • Salt and freshly ground black pepper - to taste
    • ¾ cup extra-virgin olive oil
    • Fresh basil leaves and orange wedges - for garnish

    Instructions
     

    Marinade and Chicken

    • Whisk together orange juice, garlic, olive oil, red wine vinegar, Worcestershire, cumin, oregano, salt, chipotle powder and black pepper.
    • Pour into a zipper-top plastic bag.
    • Add chicken and marinate in the refrigerator for 2 hours.
    • Preheat a grill over medium-high heat.
    • Remove the chicken from the marinade and place on the grill. (Reserve some of the marinade. Reduce heat to medium-low. Close the lid and cook 6-8 minutes on the first (top) side.
    • Flip the chicken, brush with some of the marinade and cook another 6-8 minutes on the second side or until chicken is cooked through to 165 degrees. Discard remaining marinade.

    Chimichurri

    • Just before grilling the chicken, combine all the ingredients for the chimichurri in a food processor. Process until smooth.
    • TO SERVE: Place chicken on a platter. Drizzle with chimichurri and garnish with fresh basil leaves and orange wedges.

    Notes

    This recipe makes more chimichurri than you'll need for the chicken. Freeze the rest in small containers.
    MAKE AHEAD:  The chimichurri can be made 1-2 days ahead of time.

    Nutrition

    Serving: 1 | Calories: 644kcal | Carbohydrates: 8g | Protein: 25g | Fat: 57g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 40g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 742mg | Potassium: 589mg | Fiber: 1g | Sugar: 4g | Vitamin A: 303IU | Vitamin C: 31mg | Calcium: 53mg | Iron: 2mg

    These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.

    Did you make this recipe? Please leave a comment, star rating or post your photo on Instagram and tag @fromachefskitchen.

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    Categories: Chicken and Turkey

    Reader Interactions

    Comments

    1. Dorothy Reinhold says

      August 28, 2019 at 7:20 pm

      I think that chicken sounds amazing and then you go and add that chimichurri. I could eat it with a spoon!

      Reply
      • Carol says

        August 29, 2019 at 7:30 am

        Thanks so much, Dorothy! Hope you enjoy!

        Reply
    2. Karen Kerr says

      August 27, 2019 at 7:58 pm

      I love chimichurri but have never tried it with basil! Or chicken! This looks delicious.

      Reply
      • Carol says

        August 28, 2019 at 7:33 am

        Thanks, Karen! It's a really versatile sauce! I thought it only went with meat but it's great with anything. Thanks again!

        Reply
    3. Ansh Dhar says

      August 27, 2019 at 7:22 pm

      I am stealing this one for my daughter. She loves chicken and citrus together!! Great recipe!

      Reply
      • Carol says

        August 28, 2019 at 7:34 am

        Thanks, Ansh! Hope she enjoys! We sure did!

        Reply
    4. susan | the wimpy vegetarian says

      August 27, 2019 at 2:27 pm

      I love chimichurri sauce, and often use it on my cauliflower 'steaks'. It's sooooo good. I typically make mine with oregano, so I'll have to try this version with basil!

      Reply
      • Carol says

        August 28, 2019 at 10:23 am

        Thanks so much, Susan! Oooohhh... I love the idea of putting it with cauliflower! Great idea and I'm going to try! Thanks again!

        Reply
    5. Jane Bonacci says

      August 27, 2019 at 1:50 pm

      What a beautiful entree Carol! Healthy and mouth-watering deliciousness in every bite!

      Reply
      • Carol says

        August 28, 2019 at 7:37 am

        Thank you, Jane!

        Reply
    6. Tamara Andersen says

      August 27, 2019 at 9:47 am

      I love the spicy basil chimichurri idea! I love pesto too, but this border girl loves a little heat. Lol. The marinade is perfect too... I can't wait to give this healthy recipe a try. BTW, we were on the same wavelength this month?

      Reply
      • Carol says

        August 28, 2019 at 7:38 am

        Thanks, Tamara! Ha! Must have been! Hope you enjoy!

        Reply
    7. Lynn Hill says

      August 27, 2019 at 8:33 am

      The Basil Chimichurri Sauce sounds delicious. Although I don't grow it myself, I often buy plants from the supermarket to have on my windowsill. I'm often looking for different sauces to add to pasta. This sounds a great alternative.

      Reply
      • Carol says

        August 28, 2019 at 7:38 am

        Thank you, Lynn! Hope you enjoy!

        Reply
    8. Liz says

      August 27, 2019 at 7:59 am

      Ooh, what a marvelous use of garden basil!!! And there is always chicken in our freezer. Can’t wait to give this yummy recipe a try!!!

      Reply
      • Carol says

        August 28, 2019 at 7:39 am

        Thanks, Liz! I'm thrilled to have found another use for all the basil we have. Hope you enjoy!

        Reply

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