Juicy Grilled Chicken with Chimichurri

10 mins
55 mins
8

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

Step 1 Of 6
1
Arrange charcoal briquettes in the tray and preheat your Gas2Coal® Hybrid 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°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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