Grilled Chicken with Chimichurri Sauce
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Grilled Chicken with Chimichurri Sauce
Our grilled chicken with Chimichurri sauce recipe is the perfect motivation to start up your grill for the first time since last summer! This recipe takes under an hour to make thanks to the simple but delicious flavors in our sauce.
Ingredients
Directions
Place all the chimichurri ingredients in a small blender or food processor. Pulse until well combined. Taste and adjust for flavor, adding more salt, pepper or hot pepper as needed.
Place the chicken in a large bowl. Season with salt and pepper. Add 1/4 cup of the chimichurri (reserving the rest) and toss to combine.
Heat an outdoor gas grill or grill pan to medium-high heat.
Place the chicken skin-side down on the grill (direct heat if grilling on charcoal) and cook uncovered and without moving the chicken until the skin is crisp and golden-brown, about 5-6 minutes.
Flip the chicken and grill until the second side is browned, 4 to 5 minutes more.
Reduce the heat to medium-low or move the chicken to indirect heat if using a charcoal grill.
Cover (you can loosely cover with foil if using a grill pan) and cook until the chicken is cooked through and registers 165°F on an instant-read thermometer in the thickest part of the meat, about 15 to 20 minutes.
Transfer the chicken to a serving platter and let rest for a few minutes. Serve with the remaining chimichurri sauce.
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Ingredients
Directions
Place all the chimichurri ingredients in a small blender or food processor. Pulse until well combined. Taste and adjust for flavor, adding more salt, pepper or hot pepper as needed.
Place the chicken in a large bowl. Season with salt and pepper. Add 1/4 cup of the chimichurri (reserving the rest) and toss to combine.
Heat an outdoor gas grill or grill pan to medium-high heat.
Place the chicken skin-side down on the grill (direct heat if grilling on charcoal) and cook uncovered and without moving the chicken until the skin is crisp and golden-brown, about 5-6 minutes.
Flip the chicken and grill until the second side is browned, 4 to 5 minutes more.
Reduce the heat to medium-low or move the chicken to indirect heat if using a charcoal grill.
Cover (you can loosely cover with foil if using a grill pan) and cook until the chicken is cooked through and registers 165°F on an instant-read thermometer in the thickest part of the meat, about 15 to 20 minutes.
Transfer the chicken to a serving platter and let rest for a few minutes. Serve with the remaining chimichurri sauce.