Description
Chimichurri chicken two ways! This charred chicken recipe can be made with either chicken thighs or breasts and creates tender, juicy meat with a bright and bold sauce to go with it.
Ingredients
For chicken breast:
- 1 recipe homemade chimichurri (¾ cup chimichurri)
- 1 pound boneless skinless chicken breast, cut into ½-inch thick strips
- ¾ teaspoon kosher salt
For chicken thighs (bone-in, skin-on):
- 1 recipe homemade chimichurri (¾ cup chimichurri)
- 2 pounds bone-in, skin-on on chicken thighs
- Kosher salt and black pepper
For chicken thighs (boneless, skinless):
- 1 recipe homemade chimichurri (¾ cup chimichurri)
- 1 pound boneless skinless chicken thighs
- ¾ teaspoon kosher salt
Instructions
For chicken breasts:
Toss chicken with ¼ cup chimichurri and salt; cover and marinate in the refrigerator for at least 30 minutes or up to 12 hours.
Preheat grill to medium-high.
Brush grill grate with oil. Grill chicken pieces until charred and cooked through, 1½ –2 minutes per side.
Drizzle chicken with additional chimichurri sauce and serve.
For chicken thighs (bone-in, skin-on):
Loosen skin on thighs and insert about 1 tablespoon chimichurri underneath the skin, then wrap any excess skin around the thigh. Season thighs generously with salt and pepper, then place in refrigerator for 30 minutes, or cover and chill for up to 12 hours.
Preheat grill to medium-high.
Brush grill grate with oil. Place thighs skin side-down on grate and grill until charred, about 4 minutes. Carefully flip (beware of flare ups) and continue to grill until an instant-read thermometer inserted in the centers but not touching the bone registers 165ºF (74ºC), 8–10 minutes.
Drizzle thighs with additional chimichurri sauce and serve.
For chicken thighs (boneless, skinless):
Toss chicken with ¼ cup chimichurri and salt; cover and marinate in the refrigerator for at least 30 minutes or up to 12 hours.
Preheat grill to medium-high.
Brush grill grate with oil. Grill chicken thighs until charred and an instant-read thermometer inserted int he centers registers 165ºF (74ºC), 4–6 minutes per side.
Drizzle chicken with additional chimichurri sauce and serve.
Notes
Keep an eye on the grill if you are cooking chicken thighs. The added fat in the skin can cause flare ups—nothing to be concerned about, but it is a good idea to keep an eye on the grill! Take caution when flipping the thighs as fat that has pooled underneath the skin may drip out and cause a flare up.
Nutrition
- Serving Size: 4-ounces chicken breast + 2 tablespoons sauce
- Calories: 239
- Sugar: 0g
- Sodium: 259mg
- Fat: 13g
- Saturated Fat: 1.5g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 73mg
Keywords: chimichurri, chimichurri sauce, chimichurri recipe, chimichurri chicken,
