Chimichurri Grilled Chicken
Grilled or smoked chicken with a fresh and vibrant chimichurri sauce on top.
Servings: 6 people
Ingredients
- 2 pounds chicken thighs - boneless or bone-in both types work
- Salt
- Black Pepper
- Chili powder
- Garlic powder
- Chimichurri sauce:
- 1 bunch fresh parsley or roughly 1 cup packed – stems removed flat leaf or curly both work
- 1 bunch fresh cilantro or roughly 1 cup packed – stems removed
- 2 tablespoons fresh oregano – optional
- 2 small chili peppers or 1 large – jalapeno serrano or chili of choice, seeds removed
- 2 large cloves garlic
- 1/3 cup red onion – diced
- generous pinch of salt
- generous pinch of sugar
- 6 tablespoons red wine vinegar
- 6 tablespoons olive oil – this isn’t traditional but I like to add it to my sauce
- Squeeze of lemon juice – optional
Instructions
- Heat grill, smoker, pellet grill or oven to 400 F.
- Season chicken with salt, pepper, chili powder and garlic powder.
- Grill for ~30-45 minutes or until internal temperature is 165 F. times will vary between boneless and bone in chicken thighs.
- Blend together the chimichurri sauce ingredients in a food processor, blender or with an immersion blender, this can be done ahead of time if needed.
- *If you want a roasted twist on the sauce, roast the garlic and onions before adding to the sauce.
- Serve on top of grilled chicken and enjoy!