📖 Instructions

1. First things first, let's prep that chicken! Pat those breasts dry with paper towels – this is crucial for a nice sear. Season generously with salt and pepper; don't be shy!
2. Next up, the marinade! In a bowl, whisk together olive oil, lime juice, garlic, and a pinch of red pepper flakes. Give it a good stir, then toss in the chicken, ensuring every piece is coated. Pop it in the fridge for at least 30 minutes – longer is always better, up to 4 hours if you have the time!
3. Now, let's make the star of the show – the chimichurri! Finely chop the cilantro, parsley, and red onion. Mince the garlic. In a separate bowl, combine all these ingredients with olive oil, red wine vinegar, and a dash of salt and pepper. Stir until well combined and taste-test; you can adjust seasonings to your liking. (I like to add a teeny extra pinch of salt!)
4. Preheat your grill to medium-high heat. Once it's hot, place the chicken breasts on the grill grates. Grill for about 5-7 minutes per side, or until the internal temperature reaches 165°F (74°C). Use a meat thermometer to ensure it's cooked through – no one likes undercooked chicken!
5. Remove the chicken from the grill and let it rest for 5 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful chicken.
6. Finally, generously spoon the chimichurri sauce over the sliced chicken and serve immediately. Enjoy!