Charred Scallion Chimichurri Chicken
This is my go to recipe when I’m in a rush but still want to elevate my dinner with TONS of flavour.
Chimichurri is a popular Argentine and Uruguayan condiment made from fresh herbs, garlic, oil, and vinegar. It’s typically used as a marinade or sauce for meats, particularly grilled steak and chicken, but I like using it as a sauce to pour over my grilled chicken!
Tips & Tricks for Grilling Chicken Thighs:
- Take the chicken out of the fridge 20-30 minutes prior to cooking to ensure a more even cook
- Pat dry the chicken to achieve a crispier skin
- Preheat the grill so it’s nice and hot when you start grilling (medium-high/375-400 degrees)
- Grill over direct heat for about 4 minutes on each side so you get nice grill marks and the chicken releases from the grill easily
- Make sure the chicken reaches an internal temperature of 165 degrees
No Grill? No Problem!
If you don’t have access to a grill, no worries at all! Here’s what I recommend:
Stovetop + Oven
- Preheat your oven to 400 degrees
- Over medium/high heat in an oven safe skillet, sear the chicken for 3-4 minutes on each side and then transfer to the oven
Oven
- Preheat oven to 400 degrees
- Transfer the seasoned chicken thighs to a baking sheet and bake for about 25 min (or until internal temp reaches 165)
- If you’re using chicken thighs with skin on, feel free to blast under the broiler at the end for a few minutes to get that skin nice and crispy!
Always make sure to REST the chicken for at least a few minutes. The juices are going to redistribute throughout the meat – if you cut right into it immediately after cooking, imagine all those juices that would be wasted on the cutting board! SO SAD.
If you’re looking for some other dishes that feature chicken, make sure to try my: Champagne Chicken, Caramelized Lemon Chicken, or my Rustic Lemon Chicken,
This is such an easy dish and the charred scallion chimichurri really elevates the grilled chicken. It doesn’t require much prep time at all and it will last 1-2 weeks in the fridge if you want to make a double batch!
What to serve with Charred Scallion Chimichurri Chicken:
- Grilled Zucchini and Burrata
- Rice
- Roasted Potatoes
- Grilled Apricot and Burrata Salad
- Spring Green Orzo Salad
Charred Scallion Chimichurri Chicken
Ingredients
Chicken Thighs
- 2 lb chicken thighs
- 1/2 lemon
- 2 tbsp olive oil
- seasoning of your choice I used garlic powder, onion powder, paprika, salt and pepper
Chimichurri
- 2 cloves garlic minced
- 1/2 shallot minced
- 1 tsp crushed red pepper flakes or more if you prefer spicier
- 1/4 cup red wine vinegar
- 4-5 scallions
- 3 tbsp chopped parsley
- 1/3 cup olive oil
Instructions
- Take the chicken thighs out of the fridge 20-30 minutes prior to cooking
- Pat dry and quickly marinade with juice from half a lemon, a good drizzle of olive oil, and seasoning of your choice. Make sure the chicken is evenly coated with the marinade.
- Preheat grill to 375/400 degrees
- Assemble the first part of the chimichurri sauce: minced garlic, minced shallot, red pepper flakes, juice from the other lemon half, and red wine vinegar. Mix and let sit while we cook the chicken.
- Grill chicken thighs for 4-5 minutes on each side so you have a nice char and the internal temperature reaches 165 degrees.
- Grill scallions until slightly charred and chop finely. Chop parsley finely as well.
- Add chopped grilled scallions and parsley to the chimichurri sauce, a pinch of salt, and olive oil. Stir to combine and drizzle over the chicken.
Hi I’m Brita!
The recipes you’ll find here are designed to be approachable, yet elevated, and a whole lot of fun to make.
Learn more about me here!
