Chicken and Squash with Chimichurri Sauce

Kitchen Tested
  • Yield 4 to 6 servings
  • Prep 15 mins
  • Cook 10 mins

Summer squash and herbs make this chicken dish fresh and bright.


1 cup fresh parsley leaves
1 cup fresh basil leaves
1/2 cup fresh mint leaves
1/3 cup extra virgin olive
2 cloves garlic
2 tablespoons fresh lime juice
1/2 teaspoon ground cumin
1 teaspoon salt
2 pounds summer squash, cut vertically
2 pounds chicken (leg quarters, thighs, legs or breasts)


  1. To make the chimichurri sauce, combine parsley, basil, mint, olive oil, garlic, lime juice, cumin and salt in a blender; purée. Slather on cut sides of squash and under skin of chicken or directly on chicken if using skinless pieces.
  2. Grill squash and chicken. Top with chimichurri sauce to serve.



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