by Olena

Grilled Chimichurri Chicken

by Olena

Grilled Chicken Chimichurri is flavourful chicken thighs recipe that requires minimum marinating time because you can just top it with more chimichurri sauce, duh. | ifoodreal.com

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.

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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

  1. In a food processor or high speed blender, add Chimichurri ingredients and process on Low until chunky sauce forms. Grilled Chicken Chimichurri is flavourful chicken thighs recipe that requires minimum marinating time because you can just top it with more chimichurri sauce, duh. | ifoodreal.com
  2. 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. grilled chicken chimichurri
  3. 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. Grilled Chicken Chimichurri is flavourful chicken thighs recipe that requires minimum marinating time because you can just top it with more chimichurri sauce, duh. | ifoodreal.com
  4. Serve hot drizzled with remaining Chimichurri sauce. Crispy charred fatty chicken skin – to eat or not to eat – you decide. I occasionally do.:)
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Grilled Chimichurri Chicken Recipe

5 from 2 reviews

Grilled Chicken Chimichurri is flavourful chicken thighs recipe that requires minimum marinating time because you can just top it with more chimichurri sauce, duh.

  • Author: ifoodreal.com
  • Prep Time: 35 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 6 servings

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

  1. In a food processor or high speed blender, add Chimichurri ingredients and process on Low until chunky sauce forms.
  2. 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.
  3. 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.
  4. 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.:)

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10 comments on “Grilled Chimichurri Chicken

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  1. Another 5-star recipe!! I didn’t alter a thing…this chimichurri sauce is perfect as is! I used large boneless, skinless chicken tenders and marinated them for about 7 hours. I used a wood pellet smoker grill and the chicken turned out perfectly tender and so flavorful. I made the sauce with fresh flat leaf Italian parsley from our yard as well as garlic from our garden from last fall’s harvest. Such fresh, perfectly blended flavors in this recipe. I chose a dash of honey this time, which was perfect, but just out of curiosity I might try the maple syrup next time for comparison.

  2. Thanks! I will try them for sure, coconut cilantro looks especially interesting. Btw I used a tip yesterday for marinating meat that was new for me. I just put the marinade with the chicken in a large ziploc and tossed together. That’s so convenient! Clean hands, clean dishes, even coating.

  3. We are tired of grilled chicken with lemon so I was looking for a new recipe. This was delicious! I have marinated chicken thighs for a couple hours and cooked them at roaster at home for an hour. It worked out perfectly! I also like the fact that the ingredients are simple and affordable.