Grilled Chicken Breast with Hatch Chile Chimichurri Recipe
Our Grilled Chicken Breast with Hatch Chile Chimichurri recipe is simply grilled chicken topped with our Hatch Chile Chimichurri sauce. The chimichurri sauce gives the chicken great flavor!
Boneless chicken breasts (6-8 oz.), skin removed
Ground black pepper
Hatch Chile Chimichurri Sauce- Click for Recipe
1. Lightly season the chicken breasts with salt and pepper.
2. Heat the grill to 350-450F.
3. Grill over direct medium heat (8-12 minutes.) The internal temperature should be 165F.
4. Let the chicken rest for 5-10 minutes.
5. Cut into strips and top with the chimichurri.
We preface all of our wine pairing suggestions by letting you know that it’s really a matter of personal taste. While we do offer our opinions and why we selected a specific varietal, there is no right or wrong answer when pairing a wine with your dinner.
Pinot Grigio Wine
This Grilled Chicken recipe is a nice flavorful chicken dish full of zing from the chimichurri. I would pair this dish with a Pinot Grigio. The lime and lemon notes of the wine would pair well with the grill and marinade flavors. A Pinot Grigio is also a medium to full-bodied wine, with a rather low acidity and fairly neutral aromas. Follow the link to our wine review site to find our favorite Pinot Grigio wines-LetsHaveWine.com