Grilled Chicken With Chimichurri Sauce

For this meal, the sauce is the star! It’s simple to make with fresh herbs from your garden, a local farmers market or the grocery store. Chimichurri sauce is an easy way to add a fresh nutritional boost to grilled meats, and mixing in Greek yogurt adds a creamy twist that balances the bold flavors of the herbs and olive oil. This recipe will make a great addition to your summer grill rotation!

Course Dinner, Lunch

Keyword healthy dinner, easy dinner, sauce, chicken thighs, grilled chicken, chimichurri

Prep Time 15

Cook Time 15

Servings

Calories 470

Equipment

Grill
Blender or food processor

Ingredients

Grilled Chicken:

2 Tbsp. olive oil
1 1/2 lb. chicken thighs (skinless and boneless)
Salt and pepper to taste

Chimichurri Sauce:

1 cup cilantro
1 cup parsley
1 shallot
2 cloves garlic
1/2 tsp. salt (plus more to taste)
1/4 tsp. red pepper flakes (optional)
1/2 cup olive oil
3 Tbsp. red wine vinegar
2 Tbsp. plain Greek yogurt

Instructions

Preheat your grill to medium-high heat. Lightly oil the grill grates as needed.
Place chicken thighs on a small sheet pan and drizzle with olive oil, salt and pepper to taste.
Once the grill is hot, add chicken thighs and cook for 5-7 minutes. Flip and cook for 5-7 minutes more.
Once the chicken reaches an internal temperature of 165°F, remove to a clean plate and set aside to rest.
Make chimichurri sauce: Place cilantro, parsley, shallot, garlic, salt and red pepper flakes in a blender and pulse until finely chopped. Add the olive oil and red wine vinegar and pulse until combined. Gently add the Greek yogurt and pulse until just combined, leaving some texture to the sauce.
Drizzle the creamy chimichurri sauce over the chicken or serve on the side. Enjoy!

Notes

You can make the chimichurri sauce ahead of time and store in the fridge.

Serve with brown rice and roasted carrots for a well-rounded meal!

Nutrition