Zesty Chimichurri Chicken

Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes | Servings: 6

Why I Love This Recipe

Juicy grilled chicken gets a big flavor upgrade with bold, herby chimichurri. It’s simple, zesty, and a guaranteed crowd pleaser at any BBQ.

Ingredients

Chicken:

• 2 lbs boneless, skinless chicken thighs

• 2 tbsp olive oil

• 1 tsp paprika

• 1 tsp garlic powder

• Salt + pepper

Chimichurri:

• 1 cup parsley, finely chopped

• ½ cup cilantro, finely chopped

• 2 garlic cloves, minced

• ½ cup olive oil

• 2 tbsp red wine vinegar

• 1 tsp oregano

• ½ tsp red pepper flakes

• Salt + pepper

Instructions

1. Mix chimichurri ingredients. Chill 30 minutes.

2. Rub chicken with olive oil, paprika, garlic powder, salt + pepper.

3. Grill over medium-high, 5–6 minutes per side until 165°F.

4. Spoon chimichurri over chicken to serve.

Notes

• Chop by hand if you can. A food processor works, but hand-chopping the herbs gives the sauce better texture and avoids it turning into a puree.

• Let it rest. Chimichurri tastes best after sitting for at least 30 minutes — the flavors deepen and mellow.

• Serve at room temp. If you make it ahead and refrigerate, pull it out 20–30 minutes before serving so the olive oil loosens back up.

• Make it your own. Add more red pepper flakes for spice, or swap in extra parsley if you’re not a cilantro fan.

• Keep leftovers. Chimichurri keeps in the fridge for up to 3 days and is amazing on eggs, veggies, or even as a salad dressing.