Grilled Chicken with Chimichurri

How to Make Grilled Chicken with Chimichurri

1. 1

   Step 1: Make the chimichurri

   Finely chop the parsley and cilantro (or pulse briefly in a food processor) then combine with the chopped garlic, red wine vinegar, lemon juice, red pepper flakes, kosher salt, and freshly ground black pepper. Whisk in the olive oil until the sauce is vibrant and emulsified; taste and adjust seasoning. Set aside at room temperature so the flavors meld while you prepare the chicken.

   For this step

   • 1/2 cupExtra-virgin olive oil
   • 1 cupFresh flat-leaf parsley, packed (stems removed)
   • 1/2 cupFresh cilantro, packed (stems removed)
   • 4 clovesGarlic cloves, roughly chopped
   • 2 tbspRed wine vinegar
   • 1/4 tspRed pepper flakes
   • 1 1/2 tspKosher salt (divided)
   • 1/2 tspFreshly ground black pepper (divided)
   • 1 tbspFresh lemon juice
   
2. 2

   Step 2: Prepare the chicken

   Pat the chicken thighs very dry with paper towels. Drizzle with a little of the olive oil (reserve most for the chimichurri) and season both sides with a pinch of kosher salt and black pepper, rubbing the seasoning into the meat.

   For this step

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

   Step 3: Preheat and oil the grill

   Preheat a gas or charcoal grill to medium-high heat (about 400–450°F / 200–230°C). Clean the grates, then oil them lightly by brushing with a high-smoke-point oil or using an oiled paper towel held with tongs to prevent sticking.
4. 4

   Step 4: Grill the chicken

   Place the chicken thighs skinless-side down on the hot grill and cook 4–6 minutes per side, turning once, until well charred at the edges and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Avoid overcooking to keep the thighs juicy.
   
5. 5

   Step 5: Rest and slice

   Transfer the grilled chicken to a cutting board and let it rest for 5–8 minutes to redistribute the juices. Slice or chop the thighs against the grain into bite-sized pieces or leave whole, depending on how you plan to serve them.
6. 6

   Step 6: Serve with chimichurri

   Spoon generous tablespoons of chimichurri over the warm chicken or serve it on the side for guests to add as they like. Garnish with lemon wedges and extra chopped herbs if desired; this chicken pairs well with grilled vegetables, rice, or a simple salad.
   

1. Finely chop the parsley and cilantro (or pulse briefly in a food processor) then combine with the chopped garlic, red wine vinegar, lemon juice, red pepper flakes, kosher salt, and freshly ground black pepper. Whisk in the olive oil until the sauce is vibrant and emulsified; taste and adjust seasoning. Set aside at room temperature so the flavors meld while you prepare the chicken.
2. Pat the chicken thighs very dry with paper towels. Drizzle with a little of the olive oil (reserve most for the chimichurri) and season both sides with a pinch of kosher salt and black pepper, rubbing the seasoning into the meat.
3. Preheat a gas or charcoal grill to medium-high heat (about 400–450°F / 200–230°C). Clean the grates, then oil them lightly by brushing with a high-smoke-point oil or using an oiled paper towel held with tongs to prevent sticking.
4. Place the chicken thighs skinless-side down on the hot grill and cook 4–6 minutes per side, turning once, until well charred at the edges and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Avoid overcooking to keep the thighs juicy.
5. Transfer the grilled chicken to a cutting board and let it rest for 5–8 minutes to redistribute the juices. Slice or chop the thighs against the grain into bite-sized pieces or leave whole, depending on how you plan to serve them.
6. Spoon generous tablespoons of chimichurri over the warm chicken or serve it on the side for guests to add as they like. Garnish with lemon wedges and extra chopped herbs if desired; this chicken pairs well with grilled vegetables, rice, or a simple salad.