This easy grilled chicken is juicy and delicious, topped with a zesty chimichurri sauce made from fresh herbs, garlic, and tangy vinegar. It’s like a little party on your plate!
I love how the bright chimichurri brings the chicken to life. Plus, grilling is super quick! It’s perfect for a busy weeknight or a fun weekend BBQ with friends! 🍗🥳
Key Ingredients & Substitutions
Chicken Thighs: Boneless, skinless chicken thighs are great for grilling as they stay juicy. If you prefer, you can use chicken breasts, but they might need a little extra care to avoid drying out.
Olive Oil: This adds richness and helps the spices stick. If you’re looking for a lighter option, avocado oil works just as well and has a high smoke point for grilling.
Fresh Herbs: Parsley is essential for chimichurri, bringing fresh, bright flavor. You can use just parsley if cilantro isn’t your thing, or swap in a bit of basil for a twist.
Red Wine Vinegar: It gives the sauce a nice tang. White wine vinegar or apple cider vinegar can be good substitutes if needed.
How Do I Achieve Flavorful Chicken on the Grill?
Grilling chicken to juicy perfection is all about marinade and temperature. Start by marinating your chicken for at least 15 minutes to allow flavors to soak in. If time allows, a couple of hours in the fridge can make a big difference!
- Make sure your grill is properly heated; this helps with searing and adds flavor!
- Don’t rush the cooking process. Grill chicken for about 5-7 minutes per side, flipping only once for those nice char marks.
- Use a meat thermometer to check doneness at 165°F (74°C)—it’s the best way to avoid overcooking.
- Always let the chicken rest a few minutes after grilling. This keeps it juicy!
Easy Grilled Chicken with Flavorful Chimichurri Sauce
Ingredients You’ll Need:
For the Grilled Chicken:
- 2 lbs boneless, skinless chicken thighs
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1/2 tsp smoked paprika
- Salt and freshly ground black pepper, to taste
For the Chimichurri Sauce:
- 1 cup fresh parsley, finely chopped
- 1/4 cup fresh cilantro, finely chopped (optional)
- 3-4 garlic cloves, minced
- 1/4 cup red wine vinegar
- 1/2 cup olive oil
- 1 tsp crushed red pepper flakes (adjust to taste)
- Salt and black pepper, to taste
- 1 small shallot or 1/4 cup finely chopped red onion (optional)
How Much Time Will You Need?
This recipe will take about 15 minutes to prep. After that, allow for around 10-15 minutes of grilling time. For the best flavor, marinate the chicken for at least 15 minutes to 2 hours. Overall, you’re looking at about 30 minutes of active time plus any marinating time, making it a quick and delicious meal!
Step-by-Step Instructions:
1. Prepare the Chicken:
Start by patting the chicken thighs dry with paper towels. This helps them get a nice sear on the grill. In a large bowl, combine the chicken with olive oil, garlic powder, oregano, smoked paprika, salt, and pepper. Mix everything together until the chicken is evenly coated. Let this marinate for at least 15 minutes and up to 2 hours in the fridge if you have time.
2. Make the Chimichurri Sauce:
While the chicken is marinating, let’s whip up the chimichurri sauce! In a medium-sized bowl, mix together the chopped parsley, cilantro (if you’re using it), minced garlic, red wine vinegar, and crushed red pepper flakes. Gradually whisk in the olive oil until everything is well combined. Taste it and add salt and pepper as needed. If you like, you can stir in chopped shallots or red onion for extra flavor. Set the sauce aside and let the flavors develop.
3. Preheat the Grill:
When you’re ready to cook, preheat your grill to medium-high heat, around 400°F (200°C). Don’t forget to oil the grill grates to prevent the chicken from sticking!
4. Grill the Chicken:
Once the grill is hot, place the chicken thighs on it. Let them cook for about 5-7 minutes on each side, or until they are nicely charred and have reached an internal temperature of 165°F (74°C).
5. Rest and Serve:
After grilling, take the chicken off the grill and let it rest for about 5 minutes. This resting time helps the juices redistribute, keeping your chicken juicy. When ready to serve, generously spoon the chimichurri sauce over the chicken pieces.
6. Optional Side:
For a complete meal, serve your grilled chicken with some grilled vegetables or a refreshing salad on the side. Enjoy your flavorful, juicy grilled chicken with that bright and tangy chimichurri sauce!
FAQ for Easy Grilled Chicken with Chimichurri Sauce
Can I Use Chicken Breasts Instead of Thighs?
Absolutely! You can substitute boneless, skinless chicken breasts, but they tend to dry out more easily than thighs. Be sure to monitor their cooking time carefully, and you might want to marinate them for just a little shorter time, around 15-30 minutes.
Can I Make the Chimichurri Sauce Ahead of Time?
Yes! The chimichurri sauce can be made a day in advance and stored in the fridge. Just remember to give it a good stir before serving, as the ingredients can settle. It actually gets better as it sits, allowing the flavors to meld!
How Should I Store Leftover Chicken?
Store any leftover grilled chicken in an airtight container in the fridge for up to 3-4 days. To keep it moist when reheating, add a splash of chicken broth or water before warming it in the microwave or on the stovetop.
Is the Chimichurri Sauce Spicy?
The heat level in chimichurri comes from the crushed red pepper flakes. You can easily adjust the spice by adding more or less of them based on your preference. If you prefer a milder sauce, start with just a pinch and taste as you go!
