Slathered with a garlicky, herby sauce this Grilled Chimichurri chicken is an explosion of flavours in every bite. A healthy and vibrant dish that is perfect for a quick weeknight meal, or for your next large backyard gathering.
Prep Time2 hourshrs20 minutesmins
Cook Time20 minutesmins
Total Time2 hourshrs40 minutesmins
Servings: 4
Ingredients
4chunky garlic clovespeeled and smashed
1 small shallot quartered
2cupsloosely packed parsley leaves (some thin stems are okay)
1cuploosely packed cilantro leaves(some thin stems are okay)
2poundsboneless skinless chicken thighs (see notes to use breasts)
1tablespoonolive oil
Instructions
Make the Sauce
Place the garlic cloves in the bowl of a food processor, or mini chopper, and process until it is finely minced. Add the shallot and process until it's in smaller chunks. Add the parsley, cilantro, oregano, and salt and pulse until everything is chopped small, but not completely smooth.
Transfer to a medium bowl. Add the red-pepper flakes, black pepper, vinegar, and extra-virgin olive oil and stir to combine. Let sit for 10 minutes to allow the flavours to meld.
Make the Chicken
Trim any excess fat on the chicken (if necessary) and pat it dry. Pour half the chimichurri saucce all over the chicken and toss well to coat. Let chicken marinate for 20 to 30 minutes, or if pressed for time, just until the grill heats up. (Can also refrigerate for up to 2 hours).
Preheat the grill to high and oil the grates. Grill the chicken thighs for 8 to 10 minutes per side, depending on their thickness, or until they're nicely charred and juices run clear.
Transfer to a platter and allow the grilled chicken to rest for 10 minutes before serving. Serve with remaining chimichurri spooned over top.
Notes
Use chicken breast instead of thighsIf you’re looking to to make this grilled chimichurri chicken using chicken breasts, you absolutely can. But for best results, check out this post on how to achieve the juiciest chicken breast on the grill. Essentially, chicken breast that is going to be grilled should be butterflied, and pounded. This will both tenderize the meat and allow it to cook quicker without drying out.Once you have pounded the chicken breast, you can marinate it following this recipe, then grill them for only 3 to 4 minutes a side.Cook chicken on a skilletThis chimichurri chicken can easily be made on a grill pan or skillet. Simply heat 1 tablespoon olive in a skillet over medium-heat. Cook the chicken for 6 to 8 minutes a side or until golden brown and juices run clear.