Juicy Grilled Chicken with Chimichurri
Juicy Grilled Chicken with Chimichurri
There is something about fresh vegetables that remind me of hot summer days. The colors that start to perk up at the local market as the days get a little longer and the sun shine starts to stick around longer. The farm fresh selection fills me with anticipation. With a basket full of ripe tomatoes, big peppers, perfect artichokes and some local chicken, I head home ready to whip up a dinner fit for even the best of summer days.
Ingredients
FOR THE CHICKEN
- 5 pounds bone-in, skin on chicken pieces
- salt and pepper
- 1 teaspoon paprika
- 1/4 teaspoon cayenne
FOR THE VEGETABLES
- olive oil
- peppers, onions, carrots, scallions and tomatoes
FOR THE HOMEMADE CHIMICHURRI SAUCE
- olive oil
- parsley
- red pepper flakes
- garlic cloves
- red onion
Directions
1
Arrange charcoal briquettes in the tray and preheat your <a href="https://www.charbroil.com/gas2coal-4-burner-hybrid-grill-463278418">Gas2Coal® Hybrid Grill</a> . Clean and oil your grates.
2
Pat the chicken dry and season liberally with salt, pepper, paprika, and cayenne rubbing under the skin and all over the chicken.
3
Grill the chicken over indirect heat for 40 to 50 minutes until a meat thermometer registers 160°F. Remove from grill and cover for 5 minutes before serving.
4
During the last 15 minutes, toss the veggies with olive oil and roll around on the grill allowing them to char and cook. Remove and set aside.
5
Make the chimichurri. Pulse the olive oil, parsley, red pepper flakes, garlic cloves, and red onion in a food processor until combined. Season with salt and pepper to taste.
6
When the chicken and veggies are ready to serve, spoon the fresh chimichurri over top for presentation, leaving a dish with spoon on the table for guests to add more chimichurri if desired.
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