Description
Grilled Chimichurri Chicken features tender boneless or bone-in chicken breasts and thighs marinated in vibrant homemade chimichurri sauce and grilled to perfection. This flavorful Argentine-inspired recipe highlights a zesty herbaceous marinade that infuses the chicken with fresh garlic, parsley, and tangy vinegar notes, making it a perfect dish for outdoor barbecues or weeknight dinners.
Ingredients
Chimichurri Sauce
- 3/4 cup homemade chimichurri (recipe not included)
Chicken Breasts
- 1 pound boneless skinless chicken breast, cut into 1/2-inch thick strips
- 3/4 teaspoon kosher salt
- 1/4 cup chimichurri sauce (for marinating)
Bone-In Chicken Thighs (Skin-On)
- 2 pounds bone-in, skin-on chicken thighs
- Kosher salt, to taste
- Black pepper, to taste
- About 3/4 cup chimichurri sauce (1 tablespoon under skin per thigh plus additional for serving)
Boneless Skinless Chicken Thighs
- 1 pound boneless skinless chicken thighs
- 3/4 teaspoon kosher salt
- 1/4 cup chimichurri sauce (for marinating)
Instructions
- Marinate Chicken Breasts: Toss the boneless skinless chicken breast strips with 1/4 cup of chimichurri sauce and 3/4 teaspoon kosher salt. Cover and refrigerate to marinate for at least 30 minutes or up to 12 hours to allow flavors to infuse.
- Preheat Grill: Prepare a grill by heating it to medium-high heat and brush the grate with oil to prevent sticking.
- Grill Chicken Breasts: Place chicken breast strips on the grill and cook until nicely charred and cooked through, about 1 1/2 to 2 minutes per side. Ensure the internal temperature reaches safe levels.
- Serve Chicken Breasts: Drizzle grilled chicken breasts with additional chimichurri sauce before serving for extra flavor.
- Prepare Bone-In Chicken Thighs: Gently loosen the skin of each bone-in, skin-on chicken thigh and rub about 1 tablespoon of chimichurri sauce underneath the skin. Wrap any excess skin back around. Season the thighs generously with kosher salt and black pepper. Place in the refrigerator to chill for 30 minutes or up to 12 hours.
- Preheat Grill for Thighs: Heat the grill to medium-high and brush the grate lightly with oil.
- Grill Bone-In Thighs: Place the thighs skin side down on the grill and cook until the skin is charred, about 4 minutes. Carefully flip the thighs and continue grilling for 8 to 10 minutes more, until an instant-read thermometer inserted into the thickest part (not touching bone) registers 165ºF (74ºC). Watch for flare-ups when flipping.
- Serve Bone-In Thighs: Drizzle the grilled thighs with additional chimichurri sauce and serve immediately.
- Marinate Boneless Skinless Thighs: Toss the boneless skinless chicken thighs with 1/4 cup chimichurri sauce and 3/4 teaspoon kosher salt. Cover and chill in the refrigerator for at least 30 minutes or up to 12 hours.
- Preheat Grill for Boneless Thighs: Heat grill to medium-high and brush the grate with oil.
- Grill Boneless Skinless Thighs: Grill the thighs until nicely charred and cooked through, about 4 to 6 minutes per side, until an instant-read thermometer inserted into the center reads 165ºF (74ºC).
- Serve Boneless Skinless Thighs: Drizzle with extra chimichurri sauce before serving for an added boost of flavor.
Notes
- Marinating the chicken for several hours intensifies the flavor but 30 minutes is sufficient if short on time.
- Use an instant-read thermometer to ensure chicken is perfectly cooked and safe to eat.
- Be cautious of flare-ups when grilling skin-on chicken thighs; move them to a cooler part of the grill if necessary.
- Brush grill grates with oil before cooking to prevent sticking.
- Serve with grilled vegetables or a fresh salad for a complete meal.
