How to Make Grilled Chicken with Fresh Chimichuri| Awesome Grilled Chicken Thighs| #Chimichuri

chicken thighs

🥗Healthier: chicken breast

💰Cheaper: chicken drumsticks

Chicken breast is leaner, while drumsticks are often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is nutritious, while canola oil is budget-friendly.

Chop the ends off the garlic cloves, smash them, and give them a rough chop.

Add the chopped garlic to a cup of olive oil to let it seep.

Chop a cup and a half of parsley, mixing both curly and flat-leaf varieties.

Combine the parsley, garlic oil, 3 tablespoons of dried oregano, 1/4 cup of white wine vinegar, 1/2 teaspoon of crushed red pepper, and 1 teaspoon of coarse sea salt in a bowl.

Mix the chimichurri sauce well and let it sit in the fridge for a while to enhance the flavors.

Season boneless skinless chicken thighs with olive oil and Weber roasted garlic and herb seasoning, and Weber six pepper blend.

Mix the chicken well to ensure it is evenly coated with the seasoning.

Let the seasoned chicken sit in the fridge for about 30 minutes.

Preheat a tabletop grill (referred to as a hibachi) to high heat.

Place the chicken thighs on the grill and close the lid.

After about 15 minutes, flip the chicken thighs to ensure even cooking.

Check the chicken after about 35-40 minutes; it should be perfectly cooked and juicy.

Serve the grilled chicken topped with the chimichurri sauce.

Cooking Techniques

Equipment Needed

Spice Level: