Chimichurri Chicken w/ Fresh Chimichurri
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If you’re looking to level up your chicken game, this one’s a must-try. Juicy, flavorful, and packed with bright, herby chimichurri goodness, these grilled chicken thighs are a backyard BBQ dream. The secret weapon? Little Lu’s Birdie Rub—our go-to blend for poultry perfection.
Whether you're hosting a summer cookout or just craving something fresh off the grill, this recipe brings bold flavor, crispy char, and vibrant color to your plate. Let’s get to it.
Be sure to check out the full instructional on our YouTube HERE - https://youtu.be/gZU7No8FB-A
Ingredients
For the Chicken Thighs:
-
5–6 boneless, skinless chicken thighs
-
Little Lu’s BBQ Birdie Seasoning
-
Fresh chimichurri (see below)
For the Chimichurri:
- Fresh parsley, finely chopped
- Dried oregano
- Garlic, minced
- Red pepper flakes
- Smoked paprika
- White wine vinegar
- Red wine vinegar
- Extra-virgin olive oil
- Sea salt to taste
Pro Tip: Want the chimichurri to really shine? Make it a few hours ahead so the flavors can meld beautifully.
1. Season & Marinate
Start by generously seasoning your chicken thighs with Little Lu’s Birdie Rub. Then, toss the seasoned chicken and chimichurri together in a zip-top plastic bag. Seal it up, give it a good massage, and let it marinate in the fridge for at least 4 hours. For best flavor? Let it go overnight.
2. Fire Up the Grill
Get your grill or smoker lit and preheated to 400–500°F. You want it hot and ready to sear that flavor in.
3. Grill Time
Place the marinated chicken thighs directly on the grates and grill for about 10 minutes per side, or until they’re perfectly cooked through with a beautiful char.
4. Rest & Serve
Once done, remove the chicken from the grill and let it rest for 5 minutes. Then slice it up, drizzle with extra chimichurri, and serve with your favorite sides—rice, roasted veggies, or a fresh summer salad all work beautifully.
What to Serve It With
This chicken is incredibly versatile. Pair it with grilled corn, chimichurri rice, or even stuff it into warm tortillas for a punchy chimichurri taco. You do you.