Last summer our entire backyard was undergoing major renovation and grill was sitting in the middle of a dying lawn next to a hottub. Obviously, we didn’t grill all summer. I just checked and last time I posted a grilled recipe was summer of 2014. Makes sense.
This year tuck your linen handkerchiefs under the chin as things are about to get messy, drippy and charred on iFOODreal. This grilled Chimichurri chicken is fatty, juicy and oh so flavourful with fresh garlic, parsley and oregano. This Memorial Day you will be wiping your faces with hands and not caring much about it because there will be no time. Ain’t nobody got time for that, right?!
Because Chimichurri sauce…
I honestly had to Google it. Wikipedia says: “Chimichurri is a green sauce used for grilled meat, originally from Argentina. It is made of finely-chopped parsley, minced garlic, vegetable oil, oregano, and white vinegar.”
That sounds very Ukrainian to me, if you ask. So, I am not sure whether mine tastes like Argentinian chimichurri sauce cause I never tried but it is pretty damn good. And I tried it 3 different ways which I will share next week but for now I wanted to get this grilled chicken chimichurri recipe out to you because long weekend for 85% of you.
Let’s talk about meat. I think best cut of meat would be boneless and skinless chicken breasts cut lengthwise. Considering the Chimichurri sauce has a lot of fat from olive oil dry chicken breast meat would be perfect here. I recommend to cut it lengthwise so it marinates and cooks better.
I already had chicken thighs with bone in and skin on on hand. So, let be it. Chicken with bone in takes longer to cook and whoever wants to take the crispy skin off can do that. Haven’t met many of those folks.:) However, I did just that because my 5 year old loves chicken skin. Plus keep in mind a lot of fat melts and drips down the grill anyways.
And how long to marinate it for? Well, the longer the better, of course. BUT because you will be topping it with more chimichurri sauce to serve you can get away with as little as 30 minutes. That is right – just add more sauce.
As for grilling, you know your grill best. I gave you general guidelines. However, grills and cooks vary. For example, I cooked this grilled chicken Chimichurri on the lower rack on indirect heat. I checked my cilantro coconut grilled chicken and 2 years ago I grilled it longer, on the same grill. Alex likes to grill on the top rack. So, use common sense.
Enjoy this juicy grilled chicken Chimichurri and Happy Memorial Day weekend to my American readers. Maybe you will make this most glorious pink colour ice cream for dessert? It is very easy and no ice cream maker required.
For us, we celebrated Victoria day last Monday and had amazing family long weekend. We will be going to a friend’s birthday party which is not usual for me these days. So, I will go for a run before that on Saturday and will try not to drink too much wine. In fact, I will be mixing it with club soda. My trick when I want to extend the enjoyment. Weekend is just too busy with kids’ activities to have a heavy head. But at same time I want to remind you to live a life too and enjoy a few drinks, good food and treats in moderation. That is key to healthy lifestyle. And you should be fine.:)
- 1/2 cup olive oil, extra virgin
- 1/4 cup white (red or white wine) vinegar
- 3-4 large garlic cloves
- 1 tsp himalayan pink salt
- 1 tsp oregano, dried
- 1 cup parsley, packed
- Dash of maple syrup or raw honey
- 4 lbs of chicken thighs or breasts*
- In a food processor or high speed blender, add Chimichurri ingredients and process on Low until chunky sauce forms.
- Wash chicken thighs under cold running water, pat dry with paper towels and pierce randomly with a small knife. Add to a large bowl or any container that can be covered. Pour half of Chimichurri sauce over chicken, mix with your hands to coat the meat evenly. Cover and refrigerate for at least 30 minutes or preferably overnight. The longer the better, obviously. Discard marinade before cooking.
- Preheat the grill on high using both burners. After preheating, turn the left burner off leaving the right burner on medium heat. Place marinated chicken on a left burner side (indirect heat), close the grill lid and cook for 15-20 minutes. Turn chicken over, close the lid and cook for another 15-20 minutes or until juices run clear (check with a knife near bone). Bone in chicken takes longer to cook. Grills vary so check your chicken often. You know your grill best.
- Serve hot drizzled with remaining Chimichurri sauce. Crispy charred fatty chicken skin - to eat or not to eat - you decide. I occasionally do.:)
* I used 12 large chicken thighs bone in and skin on. You can use boneless and skinless chicken breasts which would be perfect because they are lean. Cut them in thinner pieces.
I have intentionally left Nutritional Info out because it varies greatly on what cut of chicken you use, whether you eat skin or not and how much Chimichurri sauce you slather on it.:)