Chimichurri Grilled Chicken
- 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
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HOW TO MAKE Chimichurri Grilled Chicken
In a bowl, combine the olive oil, chopped parsley, chopped cilantro, grated garlic, red wine vinegar, salt and pepper.
Rub the mixture all over the chicken breasts under and over the skin as well. Allow the meat to marinate in the fridge for 2-4 hours.
Oil the grates of the grill and preheat the grill. Ideally, heat one side to high and the other low or medium (or direct heat vs. indirect heat).
If you’re using a smaller grill, you can start the heat higher and lower it as you go along.
Place the breasts skin side down on the hotter side of the grill and grill for 3 minutes with the lid open. Gently turn the chicken 90 degrees and continue grilling for 3 minutes so you get nice checkered grill marks. Flip the breasts over and grill for an additional 5-6 minutes.
Flip the chicken over and place on the cooler side of the grill. Insert the ThermoPro thermometer probe of your digital wireless thermometer and set it to the “chicken” setting or 165 degrees Fahrenheit. Close the lid and allow to cook for 10 minutes.
Open the lid and flip over the chicken once more, repositioning the probe if needed. Cover the lid again and continue cooking until the chicken reaches an internal temperature of 165 degrees.
Remove the chicken from the grill and tent with aluminum foil. Allow the breasts to rest for 10-15 minutes before slicing.
While the chicken is resting, toss the zucchini in oil and salt and grill each side for 5 minutes or so (time will vary based on size and thickness of discs) or until tender. Step 10. Slice the chicken and serve it with the grilled zucchini, avocado slices, radishes and butter lettuce.