Cook and Scale
Brazilian Grilled Chicken with Chimichurri
4 servings · 30 min total
Smoky grilled chicken thighs draped in bright, garlicky parsley chimichurri. A South American backyard grilling favorite.
Ingredients
- 4 g chicken thigh, boneless
- 3 tbsp olive oil
- 1 lime, juiced
- 3 garlic, minced
- 1 tsp smoked paprika
- 40 g fresh parsley, finely chopped
- 1 tbsp red wine vinegar
- 1 fresh chilli, minced
- 1 shallot, finely chopped
- salt to taste
- black pepper to taste
Contains: Sulphites
Allergen info is best-effort — please verify yourself.
Method
- 1.
Marinate the chicken thighs — Rub the chicken thighs with 1 tbsp olive oil, half the garlic, smoked paprika, salt, and pepper. Let marinate 15 minutes.
- 2.
Make the chimichurri — Meanwhile, make the chimichurri: combine parsley, remaining garlic, remaining olive oil, lime juice, red wine vinegar, chili, and shallot in a bowl.
- 3.
Grill the chicken until charred — Grill the chicken thighs over medium-high heat for 6 minutes per side until charred and cooked through to 74°C (165°F).
- 4.
Rest and top with chimichurri — Rest the chicken for 3 minutes, then spoon the chimichurri generously over the top before serving.