Grilled Chimichurri Chicken and Vegetables

5 from 1 vote

Grilled Chimichurri Chicken and Vegetables

Marinated in a flavorful homemade chimichurri sauce, this grilled chimichurri chicken and vegetables is the perfect summery dinner to throw on the grill!

Prep Time 30

Cook Time 15

Marinating Time 2

Total Time 2 45

Servings servings

Calories 327kcal

Ingredients

Chimichurri Sauce

1 medium shallot, minced
4 medium cloves garlic, minced
1/4 teaspoon red pepper flakes
1/2 cup white wine vinegar
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/2 cup extra-virgin olive oil
1/2 cup firmly-packed fresh cilantro, minced
3/4 cup firmly-packed fresh parsley, minced
1/4 cup firmly-packed fresh oregano, minced

Chicken and Vegetables

1-1/2 lbs boneless skinless chicken thighs
1 medium zucchini, cut into 1/2-in thick slices
1 medium summer squash, cut into 1/2-in thick slices
1 medium red onion, cut into 1-in pieces
1 medium sweet red pepper, cut into 1-in pieces
8 oz button mushrooms, stems removed
Salt and pepper to taste

Instructions

Chimichurri Sauce

In a medium bowl, whisk shallot, garlic, red pepper flakes, vinegar, salt, and pepper together. Slowly drizzle in olive oil, whisking constantly until smooth. Mix in parsley, cilantro, and oregano.
Store chimichurri sauce in fridge until ready to use.

Chicken and Vegetables

Place chicken in a sealable bag and place vegetables in a separate sealable bag. Divide chimichurri into thirds and pour 1/3 over chicken and 1/3 over vegetables. (reserve remaining 1/3)
Seal bags and make sure chicken and vegetables are evenly coated in sauce. Place chicken and vegetables in fridge and allow to marinate at least 2 hours or up to 6.
Preheat a grill to medium-high heat. Remove chicken and vegetables from marinade and pat dry with paper towels.
Place vegetables in a grill basket or on a sheet of nonstick aluminum foil on grill and grill chicken alongside vegetables, turning chicken and tossing vegetables occasionally until chicken registers 165F and vegetables are tender.
Arrange chicken and vegetables on a serving plate and season with salt and pepper to taste if needed. Drizzle remaining chimichurri sauce over chicken and vegetables. Serve warm and enjoy!

Notes

Storing Instructions

Store chicken and vegetables in refrigerator up to 4 days.

Nutrition