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?!
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.
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.
How to Make Grilled Chicken Chimichurri
- 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.:)
More Grilled Chicken Recipes to Try
- Grilled chicken salad with anything you have on hand and healthy poppy seed or ranch dressing.
- Grilled chicken breast – simple with a few ingredients.
- Greek chicken kabobs – chicken and veggies with tasty Greek seasoning made on the grill.
Grilled Chimichurri Chicken Recipe
Grilled Chicken Chimichurri is flavourful chicken thighs recipe that requires minimum marinating time because you can just top it with more chimichurri sauce, duh.
- Prep Time: 35 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
Ingredients
Chimichurri Sauce:
- 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
Grilled Chicken:
- 4 lbs of chicken thighs or breasts*
Instructions
- 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.:)
Store: Refrigerate in an airtight container for up to 5 days.
Notes
* 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.
Did you make this recipe? Please give it a star rating in the comments.
Nutritional Info varies greatly on what cut of chicken you use, whether you eat skin or not and how much Chimichurri sauce you slather on it.:)
