Grilled Chimichurri Chicken Recipe
This Grilled Chimichurri Chicken recipe features juicy, marinated chicken thighs grilled to perfection and topped with a vibrant, herbaceous chimichurri sauce made from fresh parsley, oregano, garlic, shallots, and a touch of chili. Perfect for a quick and flavorful meal, it’s ideal served with your favorite sides.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Total Time: 1 hour 29 minutes (including minimum marination time)
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Argentinian
Ingredients
Chimichurri Sauce
- 1 cup firmly packed fresh flat-leaf parsley leaves (finely minced)
- 2 tablespoons fresh oregano leaves (finely minced)
- 2 garlic cloves (finely minced)
- 1 small shallot (finely minced)
- 1 small serrano chili, seeds removed and finely minced (optional)
- 2 tablespoons red wine vinegar
- 1/2 teaspoon sea salt
- 1/8 teaspoon freshly ground black pepper
- 1/2 cup extra virgin olive oil
Chicken
- 2 lbs. boneless skinless chicken thighs
Instructions
- Combine Ingredients: In a small bowl, stir together parsley, oregano, garlic, shallot, serrano chili, red wine vinegar, sea salt, and black pepper.
- Add Olive Oil: Slowly drizzle in the extra virgin olive oil while stirring to emulsify the chimichurri sauce. Taste and adjust seasoning by adding more salt or vinegar as needed.
- Marinate Chicken: Place the chicken thighs in a bowl or a resealable plastic bag. Pour half of the chimichurri sauce over the chicken, ensuring they are well coated. Marinate for at least 1 hour or preferably overnight to allow flavors to develop.
- Preheat Grill: Heat your grill or grill pan to medium-high heat, ensuring it’s adequately hot for searing the chicken.
- Grill Chicken: Place the marinated chicken thighs on the grill and cook for 5 to 7 minutes per side, or until the internal temperature reaches 165°F (75°C) and the chicken is fully cooked through with nice grill marks.
- Rest Chicken: Remove chicken from the grill and let it rest for 5 minutes to retain juices.
- Serve: Serve the grilled chicken warm, topped with the remaining chimichurri sauce and your choice of side dishes.
Notes
- For best flavor, marinate the chicken overnight.
- You can substitute chicken thighs with chicken breasts if preferred, but thighs stay juicier on the grill.
- Serrano chili is optional—omit or reduce for less heat.
- Use fresh herbs for the most vibrant chimichurri.
- Internal temperature should reach 165°F (75°C) for safe consumption.
Find it online: https://justsosavory.com/grilled-chimichurri-chicken-recipe/
