Looking for a no-fuss, flavor-packed chicken recipe to toss on the grill? You need to try this Grilled Chimichurri Chicken. Juicy chicken thighs are marinated in a bold, herby chimichurri sauce that also doubles as the perfect drizzle or dip. It's spicy, tangy, garlicky, and downright addicting. You'll be spooning it over everything! The chicken comes out tender, charred, and bursting with flavor in every bite.
Ingredients
- 2 Pounds Boneless Skinless Chicken Thighs
- 1 Cup Italian Parsley chopped very finely
- 3 Tablespoons Fresh Oregano Leaves stems removed and very finely chopped (or 1 tablespoon dried oregano)
- 3 Cloves Garlic minced
- 1 Large Shallot finely chopped
- 1 Serrano Chili Pepper seeds removed and finely chopped
- ½ Teaspoon Kosher Salt
- ½ Teaspoon Ground Black Pepper
- ½ Teaspoon Crushed Red Pepper Flakes
- ½ Cup Olive Oil
- ⅓ Cup Red Wine Vinegar
Instructions
- To make this chicken, start by preheating your grill to 500°F.
- Next, prepare the chimichurri. Wash and chop the parsley and set it aside.
- Then finely chop the oregano, garlic, shallot, and serrano pepper.
- Add everything to a medium bowl.
- Add salt, black pepper, red pepper flakes, olive oil, and red wine vinegar to the bowl. Mix well and set aside.
- Place the chicken thighs in a separate bowl.
- Pour half of the chimichurri over the chicken and toss to coat. Reserve the remaining chimichurri for serving.
- Let the chicken marinate for 30 minutes.
- Once the grill is hot, place the chicken on the grates.
- Cook undisturbed for 6-7 minutes. Flip and cook for another 6-7 minutes, or until the internal temperature reaches 165°F.
- Note: If the chicken sticks to the grill, it’s not ready to flip yet.
- Remove from the grill and serve with the reserved chimichurri. Enjoy!
Calories: 2149kcal | Carbohydrates: 23g | Protein: 179g | Fat: 147g | Saturated Fat: 25g | Polyunsaturated Fat: 20g | Monounsaturated Fat: 92g | Trans Fat: 0.2g | Cholesterol: 862mg | Sodium: 2038mg | Potassium: 2947mg | Fiber: 10g | Sugar: 3g | Vitamin A: 5887IU | Vitamin C: 88mg | Calcium: 445mg | Iron: 18mg
Did you make this recipe?
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in your posts and I’ll re-share!
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