Chimichurri-Lime Marinade for Quick Grilled Chicken

How to Make Chimichurri-Lime Marinade for Quick Grilled Chicken

1. 1

   Step 1: Make the chimichurri-lime marinade

   Finely chop the parsley and cilantro and mince the garlic. In a bowl whisk together the herbs, garlic, olive oil, lime juice, red wine vinegar, red pepper flakes, kosher salt and black pepper until well combined; taste and adjust salt or lime for brightness. The mixture should be loose and sauce-like; reserve about 2 tablespoons for finishing if desired. This is the chimichurri-lime base that will both marinate and finish the chicken.

   For this step

   • 1 cupFresh flat-leaf parsley, packed
   • 1/2 cupFresh cilantro, packed
   • 4 clovesGarlic cloves
   • 1/3 cupExtra-virgin olive oil
   • 3 tbspFresh lime juice (about 1 large lime)
   • 1 tbspRed wine vinegar
   • 1/2 tspRed pepper flakes
   • 1 1/2 tspKosher salt
   • 1/2 tspFreshly ground black pepper
   
2. 2

   Step 2: Prep the chicken

   Trim any excess fat and pat the chicken thighs dry with paper towels to help them brown. If pieces are uneven, gently pound to an even thickness or score the thickest parts so they cook evenly. Lightly season the chicken with a pinch more salt and pepper before marinating.

   For this step

   • 1 1/2 lbBoneless skinless chicken thighs
   
3. 3

   Step 3: Marinate briefly

   Place the chicken in a shallow dish or resealable bag and pour the chimichurri-lime marinade over it, turning to coat thoroughly. Refrigerate for 20–30 minutes (up to 2 hours if you have time) so the acid and herbs infuse the meat; avoid marinating much longer to prevent texture change from the lime juice. Let the chicken sit at room temperature for 10 minutes before grilling if chilled.
   
4. 4

   Step 4: Preheat and oil the grill

   Preheat a gas or charcoal grill to medium-high (about 400–450°F / 200–230°C) and oil the grates to prevent sticking. If using a grill pan or cast-iron skillet, heat it until shimmering and lightly oil the surface. Clean, hot grates give you the best char and quick cooking.
5. 5

   Step 5: Grill the chicken

   Place the marinated thighs on the hot grill and cook 5–7 minutes per side, flipping once, until an instant-read thermometer inserted into the thickest part reads 165°F (74°C) and the chicken has good char. Avoid excessive flipping so you get a nice crust. Transfer to a cutting board and tent loosely with foil to rest.
   
6. 6

   Step 6: Rest and serve with extra chimichurri

   Let the chicken rest 5 minutes, then slice or serve whole, spooning the reserved chimichurri-lime sauce over the top for extra freshness. Serve with lime wedges and your choice of sides—grilled vegetables, rice, or a simple salad. Leftovers keep well refrigerated for 2–3 days and are great in wraps or grain bowls.

1. Finely chop the parsley and cilantro and mince the garlic. In a bowl whisk together the herbs, garlic, olive oil, lime juice, red wine vinegar, red pepper flakes, kosher salt and black pepper until well combined; taste and adjust salt or lime for brightness. The mixture should be loose and sauce-like; reserve about 2 tablespoons for finishing if desired. This is the chimichurri-lime base that will both marinate and finish the chicken.
2. Trim any excess fat and pat the chicken thighs dry with paper towels to help them brown. If pieces are uneven, gently pound to an even thickness or score the thickest parts so they cook evenly. Lightly season the chicken with a pinch more salt and pepper before marinating.
3. Place the chicken in a shallow dish or resealable bag and pour the chimichurri-lime marinade over it, turning to coat thoroughly. Refrigerate for 20–30 minutes (up to 2 hours if you have time) so the acid and herbs infuse the meat; avoid marinating much longer to prevent texture change from the lime juice. Let the chicken sit at room temperature for 10 minutes before grilling if chilled.
4. Preheat a gas or charcoal grill to medium-high (about 400–450°F / 200–230°C) and oil the grates to prevent sticking. If using a grill pan or cast-iron skillet, heat it until shimmering and lightly oil the surface. Clean, hot grates give you the best char and quick cooking.
5. Place the marinated thighs on the hot grill and cook 5–7 minutes per side, flipping once, until an instant-read thermometer inserted into the thickest part reads 165°F (74°C) and the chicken has good char. Avoid excessive flipping so you get a nice crust. Transfer to a cutting board and tent loosely with foil to rest.
6. Let the chicken rest 5 minutes, then slice or serve whole, spooning the reserved chimichurri-lime sauce over the top for extra freshness. Serve with lime wedges and your choice of sides—grilled vegetables, rice, or a simple salad. Leftovers keep well refrigerated for 2–3 days and are great in wraps or grain bowls.