Yield: 4 people
Grilled Chimichurri Chicken
These grilled chicken thighs are incredibly juicy, paired with fresh herb chimichurri sauce and roasted veggies make for the perfect summer meal that is packed with flavor. Plus it is ready in under 30 minutes.
Ingredients
Chicken
- 1 lb Chicken Thighs
- 2 tbsp Olive Oil, Divided
- 1 tbsp Blackening Seasoning
- 1 tsp Apple Cider Vinegar
- Salt, To taste
Veggies & Potatoes
- 1 Red Bell Pepper, Cut into 1 inch pieces
- 1 Red Onion, Cut into 1 inch pieces
- 1 lb Yellow Baby Potatoes, Quartered
- 1 tbsp Olive Oil
- Salt & Pepper, To taste
Chimichurri Sauce
- ½ cup Fresh Italian Parsley, Leaves only, stems removed
- ¼ cup Fresh Cilantro, Leaves only, stems removed
- ½ cup Fresh basil
- ⅓ cup Red Onion or Shallot, Roughly chopped
- 3 cloves Garlic
- 1 tsp Red Pepper Flakes
- ½ cup Extra-Virgin Olive Oil
- ¼ cup Apple Cider Vinegar
- 2 tbsp Fresh Lemon Juice
- Salt, To taste
Instructions
Chicken:
- Make the marinade. Add 1 tbsp olive oil, blackening seasoning, apple cider vinegar, and salt to a bowl and mix until combined. Pour over chicken and in an airtight container or bag marinate overnight (or for at least a few hours).
- Heat the grill to 600 degrees F. Once hot, add the chicken to the grill and cook for 6-7 minutes. Flip, and cook another 5-6 minutes or until cooked through.Remove from grill.
Veggies & Potatoes:
- Preheat oven to 400. Toss veggies & potatoes with 1 tbsp olive oil, salt and pepper. Spread potatoes on greased baking sheet.
- Bake for 10 minutes. Add veggies to sheet pan and bake for another 10 minutes. Remove from oven.
Chimichurri Sauce:
- Add all ingredients to a high speed blender or food processor. Add salt to taste and more olive oil if needed. Store in a covered glass jar and place in the fridge. It can be stored for 1-3 days.
Bowls:
- Assemble plates with chicken thighs and veggies. Top with desired amount of chimichurri sauce.
Notes
- I truly believe that grilled chicken is the best for this recipe. If you don't have a grill you can cook the chicken in the air fryer or bake it in the oven.
- When serving, top the chicken AND the veggies with the chimichurri sauce. The sauce with the veggies is to die for.
- This grilled chimichurri chicken is best served hot with the chicken right off the grill.
- Have fun with the veggies you serve with this chicken. I love the mix of bell pepper, potatoes, and red onion but you can use whatever veggies you'd like!
- Store in the fridge in an airtight container in the fridge for up to 4 days. Store the chimichurri sauce in a separate airtight container in the fridge for up to 4 days.
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