This Grilled Chimichurri Chicken is a flavorful and vibrant dish featuring boneless skinless chicken thighs marinated in a zesty, herbaceous chimichurri sauce. The chicken is grilled to perfection, resulting in a juicy and tender meal that's both gluten-free and Whole30-compliant. The accompanying chimichurri sauce adds a fresh, tangy kick that elevates the dish, making it a perfect choice for a summer dinner or a special occasion.

Ingredients

For the Chimichurri Sauce:

• 1 cup firmly packed fresh flat-leaf parsley leaves, finely minced
  
  

• 2 tablespoons fresh oregano leaves, finely minced (or 2 teaspoons dried oregano)
  
  

• 2 garlic cloves, finely minced
  
  

• 1 small shallot, finely minced
  
  

• 1 small serrano chili, seeds removed and finely minced (optional)
  
  

• 2 tablespoons red wine vinegar
  
  

• ½ teaspoon sea salt
  
  

• ⅛ teaspoon freshly ground black pepper
  
  

• ½ cup extra virgin olive oil
  
  

For the Chicken:

• 2 lbs boneless skinless chicken thighs
  
  

Directions

1. Prepare the Chimichurri Sauce:
   
   

   • In a small bowl, combine the minced parsley, oregano, garlic, shallot, and serrano chili (if using).
     
     

   • Add the red wine vinegar, sea salt, and black pepper.
     
     

   • While stirring, slowly drizzle in the olive oil until the mixture is well combined.
     
     

   • Taste and adjust seasoning, adding more salt or vinegar as desired.
     
     

2. Marinate the Chicken:
   
   

   • Place the chicken thighs in a bowl or resealable plastic bag.
     
     

   • Pour half of the chimichurri sauce over the chicken, ensuring all pieces are well-coated.
     
     

   • Cover and refrigerate for at least 1 hour, preferably overnight, to allow the flavors to meld.
     
     

3. Grill the Chicken:
   
   

   • Preheat your grill or grill pan to medium-high heat.
     
     

   • Remove the chicken from the marinade and discard any excess marinade.
     
     

   • Grill the chicken for 5–7 minutes on each side, or until the internal temperature reaches 165°F (74°C) and the juices run clear.
     
     

4. Serve:
   
   

   • Allow the grilled chicken to rest for 5 minutes before serving.
     
     

   • Serve warm with the reserved chimichurri sauce on the side.
     
     

Nutritional Information (per serving)

• Calories: Approximately 697 kcal
  
  

• Protein: 49 g
  
  

• Fat: 49 g
  
  

• Saturated Fat: 6 g
  
  

• Cholesterol: 145 mg
  
  

• Sodium: 450 mg
  
  

• Carbohydrates: 8 g
  
  

• Fiber: 3 g
  
  

• Sugar: 2 g