Chimichurri Grilled Chicken
Prep: 15 mins | Cook: 30 mins | Total: 165 mins | Serves: ['4', '4 servings'] | Cuisine: American
I still remember the first time I tasted Chimichurri Grilled Chicken at a summer barbecue. The moment I took a bite, I was blown away by the juicy, smoky flavors dancing on my palate, thanks to the zesty chimichurri sauce. The blend of fresh Italian parsley and cilantro in that vibrant green sauce brought an unexpected brightness that perfectly complemented the marinated chicken.
What really caught my attention was the Greek yogurt marinade, which made the chicken incredibly tender while adding a subtle tanginess. The garlic, oregano, and just a hint of crushed red pepper in the chimichurri created a flavor profile that was both robust and refreshing. Now, every time I fire up the grill, I can't resist recreating that delicious experience with my own Chimichurri Grilled Chicken. , the aroma of garlic and herbs wafting through the air is something special, and the golden crust that forms during cooking is simply irresistible.
Chimichurri Grilled Chicken
Instructions
Step 1
Before we fire up the grill, let's make sure we have everything we need for our delicious chimichurri grilled chicken. Start by gathering your chicken breasts, fresh herbs like parsley and cilantro, garlic, red wine vinegar, olive oil, and a pinch of red pepper flakes for that perfect kick. Don’t forget salt and pepper to season! Once you have everything laid out on your kitchen counter, take a moment to appreciate the vibrant colors and fresh aromas—this is where the magic begins!
Step 2
To prepare your herbs, start by grabbing a bunch of fresh parsley and cilantro. Hold the stems firmly and gently pull the leaves away, discarding the tough stems as you go. Aim for about one cup of packed leaves between the two herbs. If you're a fan of homemade stock, don’t toss those stems just yet; they can add great flavor to your next batch. Once you’ve separated the leaves, give them a quick rinse under cool water to remove any dirt, then pat them dry with a clean kitchen towel or paper towels. Now you’re ready to chop!
Step 3
To prepare your chimichurri, start by gathering a sharp knife and a cutting board. Take a handful of fresh parsley and cilantro, along with a few sprigs of oregano, and rinse them under cold water to remove any dirt. Pat them dry with a clean kitchen towel.
Now, finely chop the herbs together on your cutting board. Aim for a uniform consistency, where the herbs are minced into tiny pieces for maximum flavor infusion. This should take about 2 to 3 minutes—just keep chopping until they look vibrant and well-combined. Don’t rush; the finer you chop, the better the chimichurri will meld with the chicken!
Step 4
To get that garlic ready for your chimichurri, start by peeling the cloves. You can gently smash them with the flat side of a knife to make the skins easier to remove. Once they're peeled, chop the garlic finely. Aim for a mince that’s small enough to blend seamlessly into the sauce, but don’t stress if it’s not perfect—any little bits will add that delicious punch of flavor. You’ll want about 3 to 4 cloves, which should take just a couple of minutes to prep. And just like that, you’re one step closer to creating a vibrant chimichurri that’ll make your grilled chicken sing!
Step 5
In a small mixing bowl, start by adding a generous handful of minced fresh parsley and cilantro. Next, pour in about a quarter cup of olive oil, followed by two tablespoons of red wine vinegar for that tangy kick. Toss in three cloves of minced garlic, a teaspoon of dried oregano, a teaspoon of cumin for warmth, and a pinch of crushed red pepper to add a little heat. Finally, season the mixture with a good sprinkle of salt. Use a whisk or a fork to blend everything together until it's well combined and vibrant. Set this fragrant chimichurri aside; it will be the perfect finishing touch for your grilled chicken!
Step 6
Once you’ve mixed your chimichurri sauce, it’s time to let those flavors meld together. Grab a clean bowl and transfer the chimichurri into it if you haven’t already. Cover it with plastic wrap or a lid, and let it sit at room temperature for about 15 to 30 minutes. This waiting period is key, as it allows the fresh herbs and garlic to infuse their vibrant flavors into the oil and vinegar. While it rests, you can take a moment to appreciate how beautiful and colorful your sauce looks—it’s a feast for the eyes already!
Step 7
Start by taking the chicken thighs out of the package and placing them on a clean cutting board. Using a clean paper towel, gently pat the thighs dry on both sides. This is an important step because removing excess moisture helps you get that delicious, golden-brown crust when grilling. Once they’re nice and dry, set them aside while you prepare the chimichurri marinade, letting them come to room temperature for about 15-20 minutes. This will help the flavors soak in beautifully!
Step 8
In a medium-sized mixing bowl, start by adding ¼ cup of your prepared chimichurri sauce. Next, scoop in a generous dollop of Greek yogurt—this will add creaminess and tang to your sauce. To balance the flavors, drizzle in about a tablespoon of honey. Now, grab a whisk or a spoon and stir everything together until the mixture is smooth and well combined. You want to achieve a creamy texture that will beautifully complement your grilled chicken. Set this aside; it’s going to be the perfect finishing touch!
Step 9
To season your chicken thighs, start by generously sprinkling salt and pepper all over each piece, making sure to get under the skin for that extra flavor boost. Now, take your yogurt chimichurri mixture and scoop a good amount under the skin of each thigh, spreading it evenly. This will not only infuse the chicken with deliciousness but also keep it moist while it cooks. Once you’ve done this, set the chicken aside for a few minutes to let those flavors mingle. You’ll be amazed at how much juiciness this adds to your grilled chicken!
Step 10
To marinate your chicken thighs, start by placing four of them into a gallon-size zip-top bag. Carefully pour in the remaining yogurt marinade, ensuring each piece is coated generously on all sides. Once they’re all snuggled in, seal the bag tightly, pressing out as much air as possible to keep everything nice and close. Now, pop the bag into the refrigerator and let those flavors mingle for at least 2 hours, or for the best results, overnight. This will allow the chicken to absorb all that deliciousness, making every bite super tasty!
Step 11
To get your grill ready for some delicious chimichurri grilled chicken, start by setting it to a medium heat, aiming for around 375℉. If you have a grill thermometer, place it on the grates to monitor the temperature as you preheat. You want a nice, steady heat to ensure that your chicken cooks evenly and develops that irresistible golden crust. Once the grill reaches the right temperature, you’re all set to add your chicken and let the flavors shine!
Step 12
Once your grill is preheated to a medium-high temperature, it's time to get those chicken thighs sizzling! Carefully place them on the grill, leaving a bit of space between each piece to ensure even cooking. Let them sear for about 7-8 minutes without moving them — this will help develop a beautiful golden crust. After that, flip the thighs over and cook for an additional 7-8 minutes, or until they reach an internal temperature of 165°F. You'll know they're ready when they feel firm to the touch and have an irresistible char. Enjoy the aroma wafting up as they cook!
Step 13
After the first side has had its moment on the grill, it’s time to flip those chicken thighs over. Carefully turn them to ensure they get that gorgeous char on the other side. Let them cook for another 15 minutes, keeping an eye on the internal temperature; you want them to reach at least 160°F.
Once they hit that mark, remove the thighs from the grill and place them on a plate. Cover them with aluminum foil or a clean kitchen towel to let them rest for a few minutes. This resting time is important because the chicken will continue to cook slightly, bringing it up to a juicy 165°F. Enjoy that golden crust and the mouthwatering aroma as you prepare to serve!
Step 14
Once your chicken thighs are beautifully grilled and cooked through—reaching an internal temperature of 165°F—it's time to elevate their flavor. Grab that reserved chimichurri sauce you prepared earlier, and drizzle a generous amount over each chicken thigh, allowing the vibrant green sauce to cascade down the sides. The freshness of the herbs and garlic will add a burst of brightness to every bite, making your meal truly special. Serve it up immediately, and get ready to enjoy a deliciously satisfying dish!
Nutrition Information
calories: 436 kcal
fat: 32 g
carbohydrate: 12 g
protein: 25 g
fiber: 1 g
servingSize: 1 serving
My Tip
For your chimichurri grilled chicken, let the chicken marinate in the chimichurri sauce for at least an hour before grilling. This allows the flavors from the garlic, oregano, and herbs to really penetrate the meat, resulting in a more flavorful dish.
Leftovers
To store your leftover Chimichurri Grilled Chicken, place it in an airtight container in the fridge, where it will stay fresh for up to 3 days. When you're ready to enjoy it again, reheat gently in a skillet over medium heat to keep the chicken juicy and the chimichurri vibrant.
Make It Your Own
For a delightful twist, swap the grilled chicken for grilled portobello mushrooms. They soak up the chimichurri beautifully, making for a hearty, vegetarian option that’s just as satisfying!
