recipe
Juicy Grilled Chicken with Chimichurri Recipe
5.0

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 ch...

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Ingredients
Chicken
5
pounds bone-in, skin on chicken pieces
 
salt and pepper
1
teaspoon paprika
1/4
teaspoon cayenne
Vegtables
 
olive oil
 
peppers, onions, carrots, scallions and tomatoes
Homemade Chimichurri Sauce
 
olive oil
 
parsley
 
red pepper flakes
 
garlic cloves
 
red onion
Directions
1

Arrange charcoal briquettes in the tray and preheat the gas to coal grill. 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 degrees 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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