This is yet another grilled chicken recipe that really benefits from the marinade. In this case it’s a simple, tangy Argentinean chimichurri that combines herbs, lemon, and garlic to deeply flavor the chicken and keep it moist.
1/2 cup fresh cilantro
1/2 cup fresh basil
1 cup fresh Italian parsley
Juice of 1 large lemon (about 1/4 cup)
1/4 cup olive oil
4 cloves garlic
1 teaspoon dried red chili flakes
1 teaspoon kosher sea salt
6-8 chicken thighs
Put the salt and garlic in a food processor and pulse until the garlic is minced. Add the remaining ingredients, except the chicken, and give them a whirl until they are well-combined.
Put the chicken in a freezer bag and coat with the sauce. Squeeze the air out of the bag and seal. Marinate in the refrigerator for at least 2 hours, overnight is best.
Set your grill up for a direct cook over medium (350°F) heat. I like using a raised grid on the Big Green Egg to help even out the cooking temperatures. Put the chicken on the grill and close the lid. Cook for about 10 minutes, then flip. Flip again every 10 minutes until the thighs hit 180°F internal – about 40 minutes.