Juicy Grilled Chimichurri Chicken

By Tatyana's Everyday Food · 120 min

Ingredients

Instructions

1. Make the chimichurri first: put the herbs, shallot, garlic and peppers in a food processor and pulse until finely minced.
2. In a separate measuring cup, combine the olive oil, vinegar, salt, sugar and spices.
3. Add this mixture to the food processor and pulse for about 10 seconds, just until combined.
4. Set aside 2-3 tablespoons of the chimichurri for the dipping sauce.
5. Place the chicken in a large bowl, pour the sauce over it and massage it in by hand until evenly coated.
6. Cover and refrigerate to marinate for at least 4 hours, or overnight.
7. Preheat the grill to 475°F (medium-low heat).
8. Grill the chicken about 7-8 minutes per side.
9. Brush on any remaining sauce if you like.
10. After 16-17 minutes, when the chicken is nicely charred, move it to the second rack, keep the temperature the same, close the grill and cook with indirect heat for another 15-16 minutes, or until the internal temperature reaches 160°F.
11. For the dipping sauce, mix the reserved chimichurri with the yogurt and olive oil, season with salt and stir until smooth.

Summarized from Tatyana's Everyday Food's video. Watch it for the details.

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