Chimichurri Grilled Chicken

Ingredients

Chimichurri Ingredients

• 1 cup Italian parsley 
• ½ cup fresh cilantro 
• ½ cup olive oil 
• ¼ cup red wine vinegar
• 3 garlic cloves 
• 1 tsp dried oregano 
• ½ tsp ground cumin
• ¼ tsp crushed red pepper 
• ½ tsp salt 

Chicken Ingredients

• 4 chicken thighs 
• ½ cup Greek yogurt
• 2 Tbsp honey 
• 1 tsp salt 
• 1 tsp black pepper 

Instructions 

• Gather ingredients.
• Pick parsley and cilantro leaves from the stems. You can save the stems for stock or discard them.*
• Mince the herbs together until very fine.
• Mince garlic.
• Combine minced parsley, cilantro, olive oil, red wine vinegar, minced garlic, dried oregano, cumin, crushed red pepper, and salt in a small mixing bowl.
• Stir to combine and set aside.
• Remove chicken thighs from package and pat them dry with a clean paper towel.
• In another mixing bowl, combine ¼ cup prepared chimichurri, Greek yogurt, and honey. Stir to combine.
• Sprinkle salt and pepper over all sides of each chicken thigh, including underneath the skin. Under the skin on each chicken thigh, add a scoop of the yogurt chimichurri mixture.
• Add 4 thighs to a gallon-size zip-top bag and pour the rest of the yogurt marinade in, making sure each thigh is thoroughly coated all over. Seal the bag and let it marinate for at least 2 hours in the refrigerator, or even overnight!**
• Preheat your grill to 375℉.
• Add the thighs to the hot grill and let them sear and cook for 15 minutes.
• Flip the thighs and cook for an additional 15 minutes, or until the chicken temps at least 160℉. Remove the thighs from the grill and cover them on a plate. They will continue to cook as they rest, covered, and will reach 165°F.
• Top each chicken thigh with a generous helping of reserved prepared chimichurri sauce and serve.