Best 7 Grilled Chicken And Tri Color Peppers With Chimichurri Sauce W Recipes

Grilled chicken and tri-color peppers with chimichurri sauce is a vibrant and flavorful dish that's perfect for any occasion. The combination of tender, juicy chicken, roasted peppers, and tangy chimichurri sauce creates a symphony of taste that will leave you craving more. This dish is relatively easy to make and requires minimal ingredients, making it a great option for weeknight dinners or even special occasions. So, gather your ingredients, fire up the grill, and get ready to enjoy this delicious and colorful meal!

Here are our top 7 tried and tested recipes!

GRILLED CHICKEN AND SWEET PEPPERS WITH CHIMICHURRI SAUCE

Grilled chicken and sweet peppers with chimichurri sauce image

Grilled chicken and sweet pepper kabobs get added flavor from a basic chimichurri sauce. The bold, herbal flavor of this traditional South American sauce goes well with just about anything from steak to vegetables to fish. You can cook this recipe on an outdoor grill if you prefer. Just make sure to adjust the cooking time accordingly and place the peppers in a grill basket so that they don't fall through the cracks. If you have any leftover kabobs, serve them the next day for lunch inside pita bread as sandwiches.

Categories Dinner

Time 45m

Yield 4 servings

Number Of Ingredients 14

Ingredients

1 cup(s) Fresh parsley fresh, leaves
0.5 cup(s) Cilantro fresh, leaves
1 large clove(s) Garlic clove(s) smashed with the side of a knife and peeled
0.25 cup(s) Water
1 Tbsp Red-wine vinegar
2 tsp Olive oil
1 tsp Fresh lemon juice
0.5 tsp Table salt
0.25 tsp Black pepper freshly ground
2 spray(s) Cooking spray
1 pound(s) Uncooked boneless skinless chicken breast(s) four 4-oz pieces
1 medium Sweet red pepper(s) sliced into 1-inch strips
1 medium Orange bell pepper sliced into 1-inch strips
1 medium Yellow pepper(s) sliced into 1-inch strips

Steps:

In a blender, place parsley, cilantro, garlic, water, vinegar, oil, lemon juice, salt and pepper. Blend on high, pulsing, until a smooth sauce is formed; set aside.
Coat a stovetop grill pan with cooking spray; heat over medium-high heat. Place chicken in pan and grill until cooked through, about 3 to 4 minutes per side; remove chicken from pan, cover to keep warm and set aside.
Off heat, recoat grill pan with cooking spray and set pan back over medium-high heat. Place peppers in pan and cook until grill marks show on peppers, about 3 minutes per side. Serve chicken and peppers drizzled with chimichurri sauce. Yields 1 chicken breast, about 1/2 cup of grilled peppers and 1/3 cup of sauce per serving.

Nutrition Facts : Calories 181 kcal

GRILLED BRINED CHICKEN WITH CHIMICHURRI SAUCE

Grilled Brined Chicken with Chimichurri Sauce image

Categories Chicken Backyard BBQ Dinner Basil Summer Grill Brine Grill/Barbecue Parsley Bon Appétit Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 4 servings

Number Of Ingredients 21

Ingredients

Chicken:
1/4 cup fine sea salt
2 teaspoons pickling spice
2 tablespoons honey
1 4 1/2-pound whole chicken (preferably organic), backbone removed and discarded, chicken quartered
1/2 cup extra-virgin olive oil
1 large shallot, chopped
1/3 cup coarsely chopped fresh basil
1/3 cup coarsely chopped fresh Italian parsley
2 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh thyme
1 large garlic clove, peeled
Chimichurri sauce:
1/4 cup extra-virgin olive oil
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh Italian parsley
1 tablespoon fresh lime juice
1 tablespoon red wine vinegar
1/2 garlic clove, peeled
Pinch of dried crushed red pepper

Steps:

For chicken:
Bring 2 cups water, 1/4 cup salt, and pickling spice to boil in large saucepan, stirring until salt dissolves. Remove from heat; add 6 cups water and honey. Cool brine to room temperature. Add chicken to brine; let soak 1 hour at room temperature.
Remove chicken from brine and rinse with cold water; discard brine. Pat chicken dry with paper towels. Place chicken in 13 x 9 x 2-inch glass baking dish. Combine 1/2 cup olive oil, shallot, basil, parsley, rosemary, thyme, and garlic in processor. Blend until herb mixture is finely chopped. Rub herb mixture all over chicken; cover and chill at least 4 hours or overnight.
For chimichurri sauce:
Place all ingredients in processor; puree until almost smooth. Season with salt and pepper. DO AHEAD:Can be made 4 hours ahead. Cover; chill.
Prepare barbecue (medium heat). Rub excess marinade off chicken, leaving some marinade still clinging. Sprinkle chicken with salt and pepper. Grill chicken covered until cooked through, turning occasionally, about 30 minutes. Transfer chicken to platter. Spoon some chimichurri over. Pass remaining chimichurri.

CHICKEN WITH CITRUS CHIMICHURRI SAUCE

Chicken with Citrus Chimichurri Sauce image

Chimichurri is a green sauce from South America that goes with grilled meats. My citrus version brightens up grilled chicken, which gets its juiciness from brining. -Tyffanie Perez, Springville, Utah

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 15

Ingredients

4 cups water
1/4 cup kosher salt
1 tablespoon honey
1 teaspoon grated lemon zest
1 teaspoon grated orange zest
4 boneless skinless chicken breast halves (6 ounces each)
CHIMICHURRI SAUCE:
1/2 cup olive oil
1/4 cup packed fresh parsley sprigs
1 tablespoon minced fresh thyme
1 tablespoon lemon juice
1 tablespoon orange juice
1 garlic clove, peeled
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

In a large bowl, whisk water, salt, honey and zests until salt is dissolved. Add chicken, making sure it's submerged. Refrigerate up to 2 hours., Pulse sauce ingredients in a food processor until smooth. Reserve 1/2 cup sauce for serving., Remove chicken; rinse and pat dry. Brush chicken with remaining sauce. Grill, covered, over medium-high heat or broil 4 in. from heat until a thermometer reads 165°, 4-6 minutes on each side. Serve with reserved sauce.

Nutrition Facts : Calories 427 calories, Fat 31g fat (5g saturated fat), Cholesterol 94mg cholesterol, Sodium 279mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 35g protein.

GRILLED CHICKEN AND TRI-COLOR PEPPERS WITH CHIMICHURRI SAUCE - W

Grilled Chicken and Tri-Color Peppers With Chimichurri Sauce - W image

This is a really easy, but beautiful looking and tasty dish. Impress your friends! Yields 1 chicken breast, about 1/2 cup of grilled peppers and 1/3 cup of sauce per serving. 3 points per serving

Provided by Rhiannon Deux

Categories Chicken Breast

Time 21m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1 cup fresh parsley leaves
1/2 cup fresh cilantro leaves
1 large garlic clove, smashed with the side of a knife and peeled
1/4 cup water
1 tablespoon red wine vinegar
2 teaspoons olive oil
1 teaspoon fresh lemon juice
1/2 teaspoon table salt
1/4 teaspoon black pepper, freshly ground
cooking spray (2 sprays)
1 lb boneless skinless chicken breast, four 4-oz pieces
1 medium sweet red pepper, sliced into 1-inch strips
1 medium orange bell pepper, sliced into 1-inch strips
1 medium yellow pepper, sliced into 1-inch strips

Steps:

Place parsley, cilantro, garlic, water, vinegar, oil, lemon juice, salt and pepper in bowl of a blender. Blend on high, pulsing, until a smooth sauce is formed; set aside.
Coat a stovetop grill pan with cooking spray. Heat over medium-high heat. Place chicken in pan and grill until cooked through, about 3 to 4 minutes per side; remove from grill pan, cover to keep warm and set aside.
Off heat, recoat grill pan with cooking spray. Place peppers in pan and cook until grill marks show on peppers, about 3 minutes per side. Serve chicken and peppers drizzled with chimichurri sauce.

Nutrition Facts : Calories 180.6, Fat 4.1, SaturatedFat 0.8, Cholesterol 65.8, Sodium 376.5, Carbohydrate 8, Fiber 2.2, Sugar 2.7, Protein 27.8

GRILLED CHICKEN AND TRI-COLOUR PEPPERS WITH CHIMICHURRI SAUCE

Grilled Chicken and Tri-Colour Peppers with Chimichurri Sauce image

The vibrant taste and colour of this traditional South American sauce pairs wonderfully with just about anything from steak to fish to vegetables.

Categories Dinner

Time 45m

Yield 4 servings

Number Of Ingredients 14

Ingredients

1 cup(s) Fresh parsley fresh, leaves
0.5 cup(s) Cilantro fresh, leaves
1 clove(s), large Garlic clove(s) smashed with side of a knife, peel removed
1 tbsp(s) Red wine vinegar
2 tsp(s) Olive oil
1 tsp(s) Fresh lemon juice
0.5 tsp(s) Table salt
0.25 pinch Black pepper freshly ground
2 spray(s) Cooking spray (5 one-second sprays per serving)
1 pound(s) Uncooked boneless skinless chicken breast(s) four 4-oz pieces
1 medium Sweet red pepper(s) sliced into 1-in strips
1 medium Orange bell pepper sliced into 1-in strips
1 medium Yellow pepper(s) sliced into 1-in strips
0.25 cup(s) Water

Steps:

Place parsley, cilantro, garlic, water, vinegar, lemon juice, oil, salt and pepper in bowl of a blender. Blend on high, pulsing, until a smooth sauce is formed; set aside.
Coat a stovetop grill pan with cooking spray. Heat over medium-high heat. Place chicken in pan and grill until cooked through, about 3 to 4 minutes per side; remove from grill, cover to keep warm and set aside.
Off heat, recoat grill pan with cooking spray. Place peppers in pan and cook until grill marks show on peppers, about 3 minutes per side. Serve chicken and peppers drizzled with the parsley sauce. Yields 1 chicken breast, about 1/2 cup of grilled peppers and 1/3 cup of sauce per serving.

Nutrition Facts : Calories 183 kcal

GRILLED CHICKEN WITH CHARRED-SCALLION CHIMICHURRI

Grilled Chicken With Charred-Scallion Chimichurri image

Bright and tangy chimichurri gets a deep smoky hit from charred scallions. This entire weeknight meal is prepared on the grill, taking advantage of tender chicken cutlets that cook up in just 5 minutes. Grilling lettuce brings out its inherent sweetness, and here, romaine gets caramelized on the outside to complement cool, crisp centers. Any leftover scallion chimichurri makes a tasty sandwich spread, or pairs beautifully with roasted salmon or steak.

Provided by Kay Chun

Categories dinner, poultry, vegetables, main course

Time 30m

Yield 4 servings

Number Of Ingredients 12

Ingredients

Vegetable oil, for greasing
2 large heads (about 1 1/2 pounds) romaine lettuce, trimmed and quartered
12 scallions, trimmed and halved crosswise
1 cup extra-virgin olive oil
Kosher salt and pepper
1 1/2 pounds boneless, skinless chicken breasts, halved and pounded 1/4-inch-thick
1/2 cup packed parsley leaves, finely chopped
1/4 cup red wine vinegar
3 garlic cloves, minced
1 tablespoon fresh oregano leaves, finely chopped
1/2 teaspoon red-pepper flakes
Lemon wedges, for serving

Steps:

Heat grill to medium-high and lightly grease grates with vegetable oil.
Meanwhile, toss romaine and scallions with 2 tablespoons of the olive oil and season with salt and pepper. Arrange in an even layer and grill, turning occasionally, until lightly charred and softened all over, about 5 minutes for the romaine and scallion greens, and about 10 minutes for the scallion bulbs. Transfer romaine to a large serving platter. Transfer scallions to a cutting board and let cool, then coarsely chop.
Rub chicken with 2 tablespoons of the olive oil and season with salt and pepper. Grill until golden underneath, about 3 minutes. Flip and cook until chicken is golden and cooked through, about 2 minutes longer. Transfer to a platter.
Meanwhile, in a small bowl, prepare the chimichurri: Combine parsley, vinegar, garlic, oregano, red-pepper flakes, chopped grilled scallions and the remaining 3/4 cup olive oil. Season with salt and pepper.
Divide chicken and romaine among plates and drizzle with some of the chimichurri. Serve with lemon wedges and extra chimichurri on the side.

GRILLED PINEAPPLE CHIMICHURRI CHICKEN

Grilled Pineapple Chimichurri Chicken image

I put a Hawaiian twist to classic chimichurri thanks to pineapple and macadamia nuts. For a spicier version, substitute red serrano pepper for the bell pepper. -Naylet LaRochelle, Miami, Florida

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 12

Ingredients

1/2 small sweet red pepper, stemmed and seeded
2 slices fresh pineapple (1/2-inch)
2/3 cup fresh cilantro leaves
2/3 cup parsley sprigs (stems removed)
4 teaspoons lime juice
1/4 cup canola oil
1/4 cup island teriyaki sauce
1 tablespoon minced fresh gingerroot
4 boneless skinless chicken breast halves (6 ounces each)
Hot cooked couscous, optional
2 green onions, sliced
1/4 cup chopped macadamia nuts, toasted

Steps:

Place pepper and pineapple on an oiled grill rack over medium heat; grill, covered, until lightly browned, 3-4 minutes per side., For chimichurri, place cilantro, parsley and lime juice in a food processor; pulse until herbs are finely chopped. Continue processing while slowly adding oil. Chop grilled pepper and pineapple; stir into herb mixture., Mix teriyaki sauce and ginger. Place chicken on an oiled grill rack over medium heat; grill, covered, until a thermometer reads 165°, 5-7 minutes per side. Brush with some of the teriyaki mixture during the last 4 minutes., Brush chicken with remaining teriyaki mixture before serving. If desired, serve with couscous. Top with chimichurri, green onions and macadamia nuts.

Nutrition Facts : Calories 428 calories, Fat 24g fat (3g saturated fat), Cholesterol 94mg cholesterol, Sodium 686mg sodium, Carbohydrate 19g carbohydrate (13g sugars, Fiber 2g fiber), Protein 37g protein.

Tips:

For the best flavor, use fresh, ripe tri-color peppers. Look for peppers that are brightly colored and have no blemishes.
If you don't have a grill, you can cook the chicken and peppers in a grill pan over medium heat.
To make the chimichurri sauce, use a food processor or blender to combine all of the ingredients. Pulse until the sauce is smooth.
Serve the grilled chicken and tri-color peppers with the chimichurri sauce immediately.
For a healthier option, use skinless, boneless chicken breasts.
You can also add other vegetables to this recipe, such as zucchini, squash, or mushrooms.
If you don't have any chimichurri sauce, you can serve the chicken and peppers with a simple vinaigrette or salsa.

Conclusion:

Grilled chicken and tri-color peppers with chimichurri sauce is a delicious and easy-to-make meal that is perfect for a summer cookout. The chicken is juicy and flavorful, the peppers are tender and slightly smoky, and the chimichurri sauce adds a bright, herbaceous flavor. This dish is sure to be a hit with your family and friends.