Grilled Chimichurri Chicken
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Tender grilled chicken marinated in oil, vinegar, and tons of fresh herbs. So much flavor and so delicious! Works great with any cut of chicken. Prep time includes time to marinate.
  • ½ cup fresh parsley, finely minced
  • ¼ cup fresh cilantro, finely minced
  • 2 tablespoons fresh oregano, finely minced
  • 1 medium jalapeno pepper, finely minced (remove the seeds if you don't like heat)
  • 1 shallot, finely minced (OR! 2-3 tablespoons red onion works well, too)
  • 3 cloves garlic, finely minced
  • ½ cup red wine vinegar
  • ½ cup olive oil
  • 2-3 pounds chicken drumsticks, skin-on
  • kosher salt to taste.
  1. Combine the parsley, cilantro, oregano, jalapeno pepper, shallot, garlic, oil, and vinegar in a small container. You can make the marinade a day ahead if you'd like. It tastes better as it sits.
  2. Pour the marinade over the chicken (see note) and let it sit for at least 30- 45 minutes.
  3. Heat the grill to 350°F - 400°F.
  4. Sprinkle the marinated chicken pieces with kosher salt to taste.
  5. Place the drumsticks an inch or two apart over direct heat and close the lid. Cook for about 4 minutes on the first side and then turn for 4 more minutes on the second side.
  6. Move the drumsticks just slightly to the side of the direct heat and close the grill lid. Continue cooking for about 16 more minutes, turning halfway through. Test the chicken for doneness. An instant read thermometer should read 165°F or the juices at the bone of the thickest piece should run clear when you cut into it.
This marinade works well with any cut of chicken. If you are only cooking a pound or so at a time, divide the marinade before it touches the meat and discard after using. Marinade keeps well in the refrigerator for up to 5 days.
Recipe by Sugar Dish Me at