Easy and extra juicy grilled chimichurri chicken, marinated in a zesty and garlicky marinade!
3 to 4poundsbone-in chicken
small bundle EACH: fresh dill, parsley, cilantro
1small shallot or onion
1sweet red bell pepper
1/4cupwhite table vinegar
1/8tspEACH: ground cumin, coriander
For Dipping Sauce:
1cupplain Greek yogurt
salt to taste
Prepare the chimichurri sauce first. Place the fresh herbs, shallot, garlic, and peppers into a food processor. Pulse until the ingredients are finely minced. In a separate measuring cup, combine the olive oil, vinegar, salt, sugar and spices. Add this mixture to the food processor and pulse again for about 10 seconds, just until everything is combined.
Reserve 2 to 3 tablespoons of the chimichurri for the dipping sauce. Arrange the chicken in a large mixing bowl and pour the sauce over it. Using your hands, massage the sauce into the chicken, coating it evenly. Cover the bowl with plastic and set into the refrigerator to marinate for a minimum of 4 hours, or leave overnight for best results.
When ready to grill, preheat the grill to 475F, medium-low heat. Grill the chicken about 7 to 8 minutes per side. Add any remaining sauce to the chicken using a rubber brush, if desired. After 16 to 17 minutes, when the chicken is nicely charred, move it to the second rack in the grill, keeping the flame/temperature the same. Keep the grill closed and cook the chicken with indirect heat for an additional 15 to 16 minutes, or until the internal temperature reaches 160F.
For the dipping sauce, combine the reserved 3 tablespoons chimichurri sauce with the yogurt, olive oil and season with salt. Mix the ingredients together until a uniform sauce forms.