Grilled Chimichurri Chicken
Charred, juicy and so delicious, these grilled Chimichurri Chicken Thighs make for the perfect dinner! Boneless chicken thighs are marinated in chimichurri, grilled up and served with another spoonful of that bright green sauce. This recipe is a summertime-must that is gluten-free, paleo and Whole30-friendly.
Ingredients
- 1 cup firmly packed fresh flat-leaf parsley leaves finely minced
- 2 tablespoons fresh oregano leaves see note, finely minced
- 2 garlic cloves finely minced
- 1 small shallot finely minced
- 1 small serrano chili optional, seeds removed and finely minced
- 2 tablespoons red wine vinegar
- 1/2 teaspoon sea salt
- 1/8 teaspoon freshly ground black pepper
- 1/2 cup extra virgin olive oil
- 2 lbs. boneless skinless chicken thighs see note
Instructions
- Add parsley, oregano, garlic, shallow, serrano pepper, vinegar, salt and pepper to a small bowl stir together. Drizzle in the olive oil while stirring. Taste and adjust seasoning, adding in more salt or vinegar as desired.
- Add chicken thighs to a bowl or plastic bag, and pour in half of the chimichurri. Let marinate for at least 1 hour or overnight.
- Pre-heat grill or grill pan to medium high heat.
- When hot add chicken and let cook for 5-7 minutes on each side or until fully cooked through.
- Let chicken sit for 5 minutes. Serve warm with additional chimichurri and a side of choice.
Notes
- If you can’t find fresh oregano, you can substitute 2 teaspoons dried.
- The chimichurri also works really well on bone-in chicken thighs too! They’ll just need to be cooked longer on the grill.
Nutrition
Serving: 1/4 recipe | Calories: 697kcal | Carbohydrates: 8g | Protein: 49g | Fat: 49g | Saturated Fat: 6g | Cholesterol: 145mg | Sodium: 450mg | Fiber: 3g | Sugar: 2g