Chimichurri Grilled Chicken
Serves: 2-4
Total: 50 min
Prep: 10 min
Cook: 40 min
4.5
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Recipe Preparation
- 2 Bone-in Chicken Breasts (~½ lb. each)
- 3 Tbsp. Olive Oil
- ¼ cup chopped fresh Cilantro
- ¼ cup chopped fresh Parsley
- 2 tsp. dried Oregano
- 2 tsp. Red Wine Vinegar
- 3 cloves Garlic, grated
- 1/4 tsp. Black Pepper
- 1/2 tsp. Salt (optional)
- Pinch of Red Pepper Flakes
- 2 cups Zucchini, sliced into ¼ inch rounds
- 1 Tbsp. Olive Oil or Avocado Oil
Step Description
1
In a bowl, combine the olive oil, chopped parsley, chopped cilantro, grated garlic, red wine vinegar, salt, pepper, and red pepper flakes.
2
Rub the mixture all over the chicken breasts, both under and over the skin. Marinate in the fridge for 2–4 hours.
3
Preheat the grill and oil the grates. Ideally, set one side to high and the other to medium or low (direct vs. indirect heat).
4
Place chicken skin-side down on the hotter side. Grill uncovered for 3 minutes, then turn 90° for grill marks and grill another 3 minutes. Flip and grill for 5–6 minutes more.
5
Move chicken to the cooler side of the grill. Insert the probe of your
ThermoPro TP20B thermometer
and set it to 165°F (or the “chicken” preset). Close the lid and cook for 10 minutes.
6
Open the lid, flip the chicken again, reposition the probe if needed, and continue grilling until it reaches 165°F internally.
7
Remove the chicken from the grill and tent with foil. Let rest for 10–15 minutes before slicing.
8
While the chicken rests, toss zucchini slices in oil and a pinch of salt. Grill each side for ~5 minutes or until tender and charred.
9
Slice the chicken and serve with grilled zucchini, avocado slices, radishes, and butter lettuce. Enjoy!
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