Chimichurri Chicken

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Recipe from Two Peas and Their Pod

Chicken is marinated in a simple homemade Chimichurri Sauce, then grilled and topped with more of that tangy herb sauce. An easy dinner for summertime or anytime!

Prep Time40

Cook Time10

Total Time50

Course: Main Course

Cuisine: American

Keyword: chicken, chimichurri

Servings:

Calories: 348kcal

Ingredients

For the chimichurri sauce:

1/2 cup packed flat-leaf parsley
1/2 cup packed cilantro*
2 tablespoons fresh oregano leaves, can use 1 teaspoon dried oregano
3 small garlic cloves, roughly chopped
1 shallot, finely chopped
1/3 cup extra-virgin olive oil
2 tablespoons red wine vinegar
1 tablespoon fresh lime juice, can use lemon juice
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
Pinch crushed red pepper flakes, optional

For the chicken:

2 lbs boneless chicken thighs
1/2 teaspoon kosher salt

Instructions

Make the chimichurri by placing the parsley, cilantro, oregano, garlic, and shallot in a food processor and pulse until finely chopped. You don’t want the mixture completely smooth; the texture should be slightly chunky. If you don’t have a food processor, you can finely chop all the ingredients with a sharp knife.
Transfer the mixture to a small bowl. Add the olive oil, vinegar, lime juice, salt, pepper, and crushed red pepper flakes. Stir until well combined. Taste and adjust seasonings, if necessary.
Place the chicken in a large mixing bowl and season with salt. Add 1/4 cup of chimichurri and toss until the chicken is well coated. Cover and refrigerate for 30 minutes or marinate overnight. If you are marinating overnight, make sure you store the remaining chimichurri in the fridge too.
When ready to cook, preheat the grill to medium high heat and oil the grates.
Place chicken directly on the hot grates and grill for 5 to 7 minutes per side, or until the internal temperature reaches 165 degrees F. Transfer the chicken to a plate or platter and let rest for 5 minutes.
Spoon the remaining chimichurri sauce over the chicken and serve.

Notes

You can use chicken breasts instead of thighs. The chimichurri chicken can also be made on a grill pan or in a cast iron skillet. Place 1 tablespoon olive oil in the pan and heat over medium heat. Cook the chicken for 5 to 8 minutes, per side, or until golden brown and chicken is 165 degrees F.

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