Grilled Chicken with Chimichurri (Print Version)
Tender grilled chicken thighs marinated and topped with vibrant, herb-packed chimichurri sauce for an Argentinian-inspired feast.
# Ingredients:
→ Chimichurri Sauce
01 -
1/2 cup fresh cilantro
02 -
1/2 cup fresh Italian parsley, chopped
03 -
1 tablespoon fresh oregano or 1 teaspoon dried oregano
04 -
1 small shallot, peeled
05 -
2 cloves garlic, peeled
06 -
1/2 jalapeño pepper, seeded
07 -
1 tablespoon fresh lemon juice
08 -
1 tablespoon red wine vinegar
09 -
1/2 cup olive oil
10 -
1 teaspoon kosher salt
11 -
Fresh ground black pepper
→ Chicken
12 -
2 lbs boneless skinless chicken thighs
# Steps to Follow:
01 -
In a food processor, combine the cilantro, parsley, oregano, shallot, garlic, and jalapeño. Add the lemon juice, red wine vinegar, olive oil, salt, and pepper. Pulse until well combined and finely chopped.
02 -
Place the chicken in a baking dish, season with salt and pepper, and cover with 1/4 cup of the chimichurri. Turn to coat the chicken completely. Marinate in the refrigerator for 20 minutes to 24 hours.
03 -
Take the chicken out of the fridge to warm up slightly while preheating the grill to medium-high.
04 -
Cook the chicken for about 5–6 minutes per side, until the juices run clear and the internal temperature reaches 165°F (73.8°C).
05 -
Serve the chicken with extra chimichurri on the side.
# Additional Notes:
01 -
Chicken breasts, drumsticks, or bone-in thighs may be used as alternatives. Adjust cooking time accordingly: chicken breasts cook in about 4 minutes per side, and bone-in cuts require a few extra minutes.
02 -
Chimichurri sauce tastes best when used within 1–2 days, but it can be stored in the refrigerator for up to a week.