Chimichurri Chicken
Total Time
50 minutes
Prep Time
40 minutes
Cook Time
10 minutes
Rating
0 out of 5 stars
(0)
Ingredients
6 servings
- 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)
- 2 lbs boneless chicken thighs
- 1/2 teaspoon kosher salt
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Preparation
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
When ready to cook, preheat the grill to medium high heat and oil the grates.
Step 5
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.
Step 6
Spoon the remaining chimichurri sauce over the chicken and serve.
Step 7
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