Grilled Chicken with Chimichurri (Printable Recipe)
Tender chicken thighs grilled to perfection and paired with a vibrant herb-packed chimichurri that serves as both marinade and sauce.
# Ingredients You'll Need:
→ 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 to taste
→ Chicken
12 -
2 lbs boneless skinless chicken thighs
# Steps to Follow:
01 -
In a food processor, combine cilantro, parsley, oregano, shallot, garlic, and jalapeño. Add lemon juice, red wine vinegar, olive oil, salt, and pepper. Pulse until well combined and finely chopped.
02 -
Place chicken in a baking dish. Season with salt and pepper, and cover with 1/4 cup of the chimichurri. Turn to coat completely. Marinate in the refrigerator for 20 minutes to 24 hours.
03 -
Remove chicken from the fridge to warm slightly. Preheat the grill to medium-high heat.
04 -
Grill chicken for 5-6 minutes per side, or until juices run clear.
05 -
Serve grilled chicken thighs with extra chimichurri sauce on the side.
# Extra Tips:
01 -
Substitute chicken breasts, drumsticks, or bone-in thighs if preferred. Cooking times will vary.
02 -
Chimichurri sauce is best used within 1-2 days but can be refrigerated for up to a week.