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Chimichurri Grilled Chicken Recipe

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★★★★★

4.8 from 58 reviews

This Chimichurri Grilled Chicken recipe features juicy, marinated chicken thighs cooked to perfection on the grill and served with a vibrant, herbaceous chimichurri sauce. Combining fresh parsley, cilantro, garlic, and spices in a zesty vinegar and olive oil base, the homemade chimichurri sauce complements the creamy, tangy yogurt and honey marinade perfectly. Grilling enhances the smoky flavors, making this dish a delicious, crowd-pleasing option for any outdoor meal or weeknight dinner.

Ingredients

Scale

Chimichurri Ingredients:

  • 1 cup Italian parsley (packed)
  • ½ cup fresh cilantro (packed)
  • ½ cup olive oil
  • ¼ cup red wine vinegar
  • 3 garlic cloves
  • 1 tsp dried oregano
  • ½ tsp ground cumin
  • ¼ tsp crushed red pepper
  • ½ tsp salt

Chicken Ingredients:

  • 4 chicken thighs (bone-in & skin-on)
  • ½ cup Greek yogurt
  • 2 Tbsp honey
  • 1 tsp salt
  • 1 tsp black pepper (freshly cracked)

Instructions

  1. Gather ingredients: Prepare all ingredients for both the chimichurri sauce and the chicken marinade to ensure smooth workflow during the recipe.
  2. Prepare herbs: Pick parsley and cilantro leaves from the stems, optionally reserving stems for stock. Finely mince the parsley and cilantro leaves until very fine to make the chimichurri.
  3. Minced garlic: Mince the garlic cloves finely to incorporate into the sauce.
  4. Mix chimichurri sauce: In a small bowl, combine minced parsley, cilantro, olive oil, red wine vinegar, minced garlic, dried oregano, ground cumin, crushed red pepper, and salt. Stir well and set aside, reserving some for garnish.
  5. Dry chicken thighs: Pat the chicken thighs dry thoroughly with paper towels to help the marinade adhere better.
  6. Prepare yogurt marinade: In a separate bowl, combine ¼ cup of the prepared chimichurri, Greek yogurt, and honey. Stir until fully blended to create the yogurt marinade.
  7. Season chicken: Sprinkle salt and black pepper evenly on all sides of each chicken thigh, including underneath the skin. Place a scoop of the yogurt chimichurri mixture beneath the skin on each piece to enhance flavor infusion.
  8. Marinate chicken: Place the chicken thighs into a gallon-size zip-top bag and pour in the remaining yogurt marinade, ensuring each piece is well coated. Seal the bag tightly and marinate in the refrigerator for at least 2 hours, ideally overnight for deeper flavor.
  9. Preheat grill: Heat your grill to 375°F (190°C), ensuring it reaches an even temperature before cooking.
  10. Grill chicken: Place the marinated chicken thighs skin side down on the hot grill. Cook for 15 minutes without moving to create a good sear.
  11. Flip and continue grilling: Turn the thighs over and grill for an additional 15 minutes or until the internal temperature reaches at least 160°F (71°C).
  12. Rest chicken: Remove the chicken from the grill and cover with a plate. Allow it to rest for a few minutes; the temperature will rise to the safe final temp of 165°F (74°C) during resting.
  13. Serve: Top each chicken thigh with a generous amount of the reserved chimichurri sauce and serve immediately for the best flavor experience.

Notes

  • If you don’t want to discard the stems from your fresh herbs, you can finely mince them and include them in your chimichurri as well. They’re safe to eat and add flavor, though they can make the sauce a bit coarser.
  • If you’re short on time, marinate the chicken for at least 30 minutes. However, a 2-hour marination allows the flavors to penetrate deeply, and overnight marination yields even better flavor.

Keywords: Chimichurri, Grilled Chicken, Chicken Thighs, Marinade, Argentine Sauce, Herb Sauce, Summer BBQ, Garlic, Parsley, Cilantro

Find it online: https://mjrecipe.com/chimichurri-grilled-chicken-recipe/