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Pollo Tropical Chimichurri Recipe

Pollo Tropical Chimichurri Recipe

Tina Cooper
If you’ve never tried pollo tropical chimichurri, you’re in for a delightful surprise. This dish offers an enchanting blend of flavors and textures. I remember the first time I tasted chimichurri. 
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Prep Time 20 minutes
Cook Time 7 minutes
Total Time 27 minutes
Course Dip
Cuisine Latin American
Servings 1 cup
Calories 320 kcal

Equipment

  • grill

Ingredients
  

  • 1/4 cup white balsamic vinegar
  • 1 tablespoon soy sauce
  • 2 tablespoons fresh lime juice
  • 1/3 cup extra virgin olive oil
  • 7 garlic cloves peeled
  • 1-1/4 cups fresh cilantro leaves packed
  • 3/4 cup fresh parsley sprigs packed
  • 1 teaspoon crushed red pepper flakes
  • 1 teaspoon freshly cracked black pepper
  • 1/2 teaspoon freshly grated lime zest
  • 1 teaspoon honey for a touch of sweetness
  • 1/2 teaspoon cumin for a subtle earthy note

Instructions
 

Step 1: Prepare the Marinade

  • In a bowl, combine the white balsamic vinegar, soy sauce, and lime juice. Whisk these until well blended. Slowly pour in the olive oil while continuously whisking to create a smooth emulsion.

Step 2: Add the Flavor Enhancers

  • Next, add the garlic, cilantro, parsley, crushed red pepper flakes, black pepper, lime zest, honey, and cumin to the mixture. Blend everything together until it forms a chunky paste. This is your chimichurri sauce!

Step 3: Marinate the Chicken

  • Take your chicken breasts and place them in a large resealable bag. Pour half of the chimichurri sauce over the chicken and seal the bag. Refrigerate for at least 30 minutes, allowing the flavors to meld. If you have time, marinate it overnight for deeper flavor.

Step 4: Grill the Chicken

  • Preheat your grill on medium-high heat. Lightly oil the grates to prevent sticking. Remove the chicken from the marinade and discard the used marinade. Grill the chicken for about 6-7 minutes per side or until the internal temperature reaches 165°F.

Step 5: Serve with Fresh Chimichurri

  • Once the chicken is cooked, let it rest for a few minutes. Slice the chicken, arrange it on a platter, and generously drizzle the remaining chimichurri sauce over the top.

Notes

  • Use Fresh Herbs: Fresh herbs make a huge difference. If possible, don’t substitute dried herbs.
  • Customize Heat Levels: Adjust the red pepper flakes according to your heat preference.
  • Add More Lime: If you like tang, feel free to squeeze extra lime juice on the chicken before serving.
  • Try Different Proteins: This chimichurri pairs well with steak, shrimp, or even grilled veggies.
  • Make it Ahead: The flavors in chimichurri develop beautifully over time, so you can prepare it a day in advance.

Nutrition

Calories: 320kcal
Keyword Pollo Tropical Chimichurri Recipe
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