Grilled Chimichurri Chicken | Lexi’s Clean Kitchen

Burnt, juicy, and delicious, these grilled chimichurri chicken thighs are the perfect dinner! Boneless chicken thighs are marinated in chimichurri, grilled, and served with a spoonful of bright green sauce. This recipe is a must-have in summer, is gluten-free, paleo and Whole30 friendly. Co-produced with my friends at Star Market®.

Chimicuri Grilled Chicken

Summer is in full swing, it’s time to grill these delicious Chimichurri chicken thighs in the backyard. The perfectly marinated chicken is grilled and served with a spicy green sauce of fresh herbs. Honestly, this is one of the best things this summer. And the sauce is absolutely addictive.

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What is Chimicuri?

Chimichurri is a fresh sauce made mainly from chopped herbs, olive oil and a little red wine vinegar. It is not a sauce like pesto, but a sauce made from chopped ingredients. It originated in Argentina and Uruguay and is traditionally used as a cooking ingredient and condiment, just like we use chimichurri in this recipe. This spicy sauce really enhances satisfaction, and it’s also delicious on vegetables. While we are making the green version, there is also the red version of chimichurri.

Required ingredients

This is an overview of the ingredient list. Keep scrolling to see the complete recipe.

• Oh Organics® Fresh Parsley
• Oh Organics® Fresh Oregano
• Garlic cloves
• onion
• Serrano peppers (optional)
• Red wine vinegar
• olive oil
• Salt + pepper
• Boneless skinless chicken thighs

Roast chicken tips

1. Marinate the chicken for at least 30 minutes! This infusion of flavor will really penetrate into the meat, it will taste better and be more juicy (thanks to the salt and vinegar in the chimichurri).
2. Prepare the grill: Make sure your grill is preheated and the grate is clean! You want to make sure that the grill reaches the proper temperature. Cleaning the grate will ensure that your chicken does not stick together. Before you cook, you can also rub a little oil on your grate!
3. Indirect heating cooking: Although you want your grill to preheat, you don’t want to cook on a direct flame. Cooking with an indirect flame will ensure that the chicken will not burn until it is cooked inside.
4. Cover your grill! Covering your grill will ensure that the grill stays hot and your food cooks faster.
5. Use a thermometer! Of course there are many other techniques to determine if your chicken is cooked, but the easiest way is to use Instant reading thermometer. You want it to read 165º in the thickest part of the chicken.

Can this be done without a grill?

Yes! Although we like the smoky taste of the grill, even if you need it, in an ordinary frying pan, this chimichurri chicken can still be fully accepted on the grill pan inside! Do what works for you. Either way, these chicken thighs will be delicious with fresh chimichurri on top.

Can I use other types of chicken?

Yes! We like boneless chicken thighs, but this chimichurri recipe is also suitable for boned chicken thighs, chicken thighs and chicken breasts! If you choose a different type of chicken, you need to adjust the cooking time slightly!

What to serve with Chimichurri chicken

This dish is bright and fragrant and can be paired with many noodles. Our favorite is to serve this chicken with grilled vegetables! This makes sense, because you are already grilling chicken and use it to match a bunch of summer vegetables. In addition, chimichurri tastes great on grilled vegetables. Here are some other recipes on the website that can go well with this dish:

if Do you like this barbecue recipe, check out the others:

Print

Grilled Chimichurri Chicken

Burnt, juicy, and delicious, these grilled chimichurri chicken thighs are the perfect dinner! Boneless chicken thighs are marinated in chimichurri, grilled, and served with a spoonful of bright green sauce. This recipe is a must-have in summer, is gluten-free, paleo and Whole30 friendly.

• author: Lexi’s clean kitchen
• Preparation time: 00:10
• Cooking time: 00:15
• total time: 25 minutes
• yield: supply 4 1X
• category: dinner
• method: Plancha
• diet: gluten free

• 1 cup Tightly packed fresh flat-leaf parsley leaves, chopped
• 2 tbsp Fresh oregano leaves (see note), chopped
• 2 Garlic cloves, finely chopped
• 1 Shallots, chopped
• 1 Small serrano peppers (optional), seeded and chopped
• 2 tbsp Red wine vinegar
• 1/2 teaspoon sea ​​salt
• 1/8 teaspoon Freshly ground black pepper
• 1/2 cup Extra virgin olive oil
• 2 lb. Boneless and skinless chicken thighs (see note)

1. Add parsley, oregano, garlic, light pepper, serrano pepper, vinegar, salt, and pepper to a small bowl and mix well. Pour in olive oil while stirring. Taste and adjust the seasoning, adding more salt or vinegar as needed.
2. Put chicken thighs in a bowl or plastic bag and pour half of the chimichurri. Marinate for at least 1 hour or overnight.
3. Preheat the grill or bakeware to medium high heat.
4. Add chicken when hot and cook for 5-7 minutes on each side or until fully cooked.
5. Let the chicken sit for 5 minutes. Heat with extra chimichurri and a selected side.

notes

• If you can’t find fresh oregano, you can use 2 teaspoons of dried oregano instead.
• chimichurri is also suitable for bone-in chicken thighs! They just need to be grilled longer on the grill.

Key words: Grilled Chimichurri Chicken

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