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Easy Grilled Chicken With Chimichurri Sauce for Fresh Flavor

Fresh grilled chicken · Easy summer dinner · Juicy, herby, bright, and flavor-packed
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Argentinian-inspired
Calories: 438
Ingredients Method

Ingredients
  

  • For the Chicken
  • 2 pounds boneless skinless chicken thighs
  • Salt and black pepper to taste
  • 1/4 cup chimichurri sauce for marinating
  • Extra chimichurri sauce for serving
  • For the Chimichurri Sauce
  • 1/2 cup fresh parsley packed
  • 1/2 cup fresh cilantro packed
  • 1 tablespoon fresh oregano or 1 teaspoon dried oregano
  • 1 small shallot peeled and roughly chopped
  • 2 garlic cloves peeled
  • 1/2 jalapeño seeded for mild heat
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon red wine vinegar
  • 1/2 cup olive oil
  • 1 teaspoon kosher salt
  • Freshly ground black pepper to taste

Method
 

  1. Make the chimichurri
  2. Add the parsley, cilantro, oregano, shallot, garlic, and jalapeño to a food processor.
  3. Pulse until the herbs and aromatics are finely chopped, but not completely smooth.
  4. Add the liquids
  5. Pour in the lemon juice, red wine vinegar, olive oil, salt, and black pepper.
  6. Pulse a few more times until the sauce is combined and spoonable. It should look rustic and herby, not creamy or fully blended.
  7. Season the chicken
  8. Place the chicken thighs in a shallow dish or large bowl.
  9. Pat them dry, then season both sides with salt and pepper.
  10. Marinate
  11. Spoon about 1/4 cup of the chimichurri over the chicken.
  12. Turn the chicken to coat it well. Cover and refrigerate for at least 20 minutes, or up to 24 hours for deeper flavor.
  13. Preheat the grill
  14. Heat your grill to medium-high.
  15. Let the chicken sit at room temperature for about 10 to 15 minutes while the grill heats. This helps it cook more evenly.
  16. Grill the chicken
  17. Place the chicken thighs on the hot grill.
  18. Cook for about 5 to 6 minutes per side, or until the chicken is nicely charred and cooked through.
  19. Check for doneness
  20. The chicken is ready when the thickest part reaches 165°F.
  21. Let it rest for a few minutes so the juices settle.
  22. Serve with extra sauce
  23. Spoon fresh chimichurri over the grilled chicken just before serving.
  24. Serve warm with your favorite summer sides.