Grilled Chicken with Chimichurri (Printable Version)
Tender grilled chicken thighs paired with a vibrant cilantro-parsley chimichurri sauce that doubles as marinade and topping.
# Ingredients:
→ Chimichurri Sauce
01 -
1/2 cup fresh cilantro, chopped
02 -
1/2 cup fresh Italian parsley, chopped
03 -
1 tablespoon fresh oregano or 1 teaspoon dried oregano
04 -
1 small shallot, peeled
05 -
2 cloves garlic, peeled
06 -
1/2 jalapeno pepper, seeded
07 -
1 tablespoon fresh lemon juice
08 -
1 tablespoon red wine vinegar
09 -
1/2 cup olive oil
10 -
1 teaspoon kosher salt
11 -
Fresh ground pepper
→ Chicken
12 -
2 lbs boneless skinless chicken thighs
# Steps:
01 -
In a food processor, combine cilantro, parsley, oregano, shallot, garlic, and jalapeño. Add lemon juice, red wine vinegar, olive oil, salt, and pepper, and pulse until well combined and finely chopped.
02 -
Place chicken in a baking dish, season with salt and pepper, and cover with 1/4 cup chimichurri sauce. Turn to coat chicken completely. Marinate for 20 minutes to 24 hours in the refrigerator.
03 -
Take chicken out of the refrigerator to warm up slightly while heating the grill to medium-high.
04 -
Cook chicken thighs for 5-6 minutes per side, or until juices run clear.
05 -
Serve grilled chicken thighs with extra chimichurri sauce on the side.
# Notes:
01 -
Chicken breasts, drumsticks, or bone-in thighs may be used as alternatives. Adjust cooking times accordingly.
02 -
Chimichurri sauce tastes best when used within 1-2 days, though it will keep for up to a week in the refrigerator.