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Grilled Chimichurri Chicken

Juicy grilled chicken marinated in vibrant chimichurri for bright, herb-forward flavor.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings: 8 servings

Ingredients

  • 3 lb bone-in skin-on chicken thighs and drumsticks
  • 1/2 cup chimichurri sauce plus more for serving, recipe below
  • 4 clove garlic roughly chopped
  • 4 cup fresh flat-leaf parsley leaves
  • 2 cup fresh cilantro leaves
  • 1/2 cup olive oil
  • 1/4 cup lime juice
  • 1 tsp sea salt
  • 1/4 cup white onion finely chopped

Instructions

  • Make the chimichurri: combine garlic, parsley, cilantro, olive oil, lime juice, sea salt, and chopped white onion in a blender or food processor and blend to your desired texture (chunky or smooth).
  • Reserve 1/2 cup of the chimichurri for the marinade and extra sauce for serving.
  • Place the chicken in a large zip-top bag or airtight container and add 1/2 cup chimichurri; seal and toss to coat evenly. Refrigerate at least 15 minutes or up to 12 hours.
  • Preheat the grill to medium-high heat.
  • Grill the chicken skin-side down first and sprinkle with sea salt; cook until dark grill marks form, about 5–8 minutes.
  • Flip the chicken, sprinkle with sea salt, and continue grilling until the second side has dark grill marks, about another 5–8 minutes; continue turning as needed until drumsticks reach 165°F and thighs reach 165–175°F internal temperature.
  • If baking instead of grilling, preheat the oven to 375°F, place marinated chicken in a baking dish, and bake 45–60 minutes until internal temperature reaches 165–175°F. To crisp skin, broil 1–2 minutes on a high setting on the upper racks.
  • Transfer chicken to a serving platter and serve with the remaining chimichurri sauce alongside your preferred sides.

Equipment

  • Blender or food processor
  • large zip-top bag or airtight container
  • Grill or Grill Pan
  • Tongs
  • Meat Thermometer
  • baking dish (if baking)
  • oven (if baking)

Notes

  • Marinate at least 15 minutes for best flavor.
  • Chicken can marinate up to 12 hours in the refrigerator.
  • Use a meat thermometer to ensure safe doneness.
  • Reserve extra chimichurri for serving.