Grilled Chimichurri Chicken

Prep Time: 15 minutes
Cook Time: 15 minutes
Marinate Time: 30 minutes (or up to 2 hours)
Rest Time: 5 minutes
Total Time: 1 hour 5 minutes
Servings: 6

Ingredients

For the Chimichurri Sauce

• 1 cup fresh flat-leaf parsley, tightly packed, stems removed
• 2 tablespoons fresh oregano leaves, finely minced
• 3 cloves garlic, minced
• 1 shallot, finely diced
• ¼ cup red wine vinegar
• ½ cup extra-virgin olive oil
• ½ teaspoon sea salt
• ⅛ teaspoon freshly ground black pepper

Optional additions:

• ¼ cup fresh cilantro for extra freshness
• ½ teaspoon red pepper flakes for a little heat

For the Chicken

• 2 pounds boneless, skinless chicken thighs (or chicken breasts)
• Sea salt and black pepper, to taste
• 1 tablespoon olive oil, for the grill grates

Instructions

Step 1: Prepare the Chimichurri

Add the parsley, oregano, garlic, shallot, red wine vinegar, olive oil, salt, and pepper to a food processor or blender. Pulse until the herbs are finely chopped but still retain some texture. Avoid blending until completely smooth.

Taste and adjust the seasoning as desired. If using cilantro or red pepper flakes, pulse them in at this stage.

Step 2: Marinate the Chicken

Place the chicken in a large glass bowl or resealable bag. Pour half of the chimichurri sauce over the chicken, reserving the remaining half for serving.

Toss until the chicken is evenly coated. Cover and refrigerate for at least 30 minutes, though 1 to 2 hours will provide even more flavor.

Step 3: Grill

Preheat an outdoor grill or grill pan to medium-high heat, approximately 350°F to 400°F.

Lightly oil the grill grates to prevent sticking. Remove the chicken from the marinade and season lightly with additional salt and pepper if desired.

Place the chicken on the grill and cook for 6 to 8 minutes per side, depending on thickness. Turn occasionally until the chicken develops grill marks and reaches an internal temperature of 165°F.

During the final 2 to 3 minutes of cooking, brush a small amount of additional chimichurri over the chicken for extra flavor.

Step 4: Rest and Serve

Transfer the chicken to a serving platter and allow it to rest for 5 minutes before slicing. This helps the juices redistribute, resulting in more tender, flavorful chicken.

Serve warm with the reserved chimichurri sauce spooned over the top.

Serving Suggestions

This grilled chimichurri chicken pairs beautifully with:

• Grilled vegetables
• Roasted sweet potatoes
• Cauliflower rice
• Mixed greens with avocado
• A simple cucumber and tomato salad