Photo of Grilled Chicken with Mint Chimichurri by WW

Grilled Chicken with Mint Chimichurri

Points® value
Total Time
26 min
10 min
10 min
Purée a classic chimichurri in a food processor for a quick and tasty topping for grilled chicken. This popular South American condiment might remind you of pesto. It's quick to make and contains with mint, parsley, vinegar, oil, water, and salt and pepper. Chimichurri is also fabulous on steak, shrimp, and even some vegetables such as roasted squash. You can use it either as a marinade or just spoon it over the dish. Serve the chicken with a salad of baby arugula tossed with lemon juice and salt and pepper to taste.


Fresh mint leaves

1 cup(s), packed

Fresh parsley

cup(s), loosely packed flat-leaf

White wine vinegar

3 tbsp(s)

Olive oil

1 tbsp(s)


1 tbsp(s)


2 clove(s), large, chopped

Table salt

¾ tsp(s)

Crushed red pepper flakes


Uncooked boneless skinless chicken breast

20 oz, 4 (5-ounce) breasts

Ground cumin

½ tsp(s)

Black pepper

¼ tsp(s)

Cooking spray

1 spray(s)


  1. Spray grill rack with nonstick spray. Preheat grill to medium-high or prepare medium-high fire.
  2. Meanwhile, to make chimichurri, combine mint, parsley, vinegar, oil, water, garlic, 1/4 teaspoon of salt, and the pepper flakes in mini food processor and puree.
  3. Sprinkle chicken with cumin, remaining 1/2 teaspoon salt, and the black pepper. Place chicken on grill rack and grill, turning once, until chicken is cooked through, 8—10 minutes. Serve with chimichurri.
  4. Per serving : 1 chicken breast and scant 2 tablespoons sauce