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#chimichurrichicken #grilledchicken #bbq #grilling

How to make a chimichurri grilled chicken! The best way to grill a chicken is via spatchcocked and a good marinade, no more dry chicken.

TIMESTAMP:
00:00 Intro
00:07 Spatchcocking
00:24 Chimichurri Marination
01:09 Grilling
01:43 Resting and Carving

RECIPES:
1. 1 chicken, spatchcocked
2. 1 shallot, minced
3. 5 garlic cloves, minced or grated
4. 1/2 cup red wine vinegar
5. 2 lemon, juiced
6. 2 tsp salt
7. 1/2 tsp red pepper flakes
8. 1 bu cilantro
9. 1 bu parsley
10. 1/2 cup oregano
11. 1 cup - more as needed extra virgin olive oil
Instructions:
1. Spatchcock the chicken and season with salt on all sides. Check out how to spatchcock a chicken here:    • How to Spatchcock a Chicken Like a Chef  
2. Blend the chimichurri ingredients in a blender until smooth. Add more oil as needed to be able to blend. Add to a bag or bowl and spread over the chicken. Marinate the chicken overnight in the refrigerator.
3. The next day, remove the chicken and bring it up to room temp.
4. Heat your grill to one side high heat, one side low heat. If you are using charcoal, place all the lit charcoal on one side of the grill. Let the grill heat for 10-15 minutes.
5. Spray the grill with high smoke point oil / coat with high smoke point oil and a towel so the chicken does not stick. Lay the chicken, skin side down, over the hot side of the grill and cook for 2-5 minutes until you see a char. Flip over so the bones are facing down, and place it on the low temperature side. Cook for 30- 45 minutes with a lid on.
6. After 45 minutes, temp the breast and the thighs with an internal meat thermometer. Pull the chicken off the heat when the breast reads 155-160*F, and when the thighs ready 165*F or above. Thighs are ideally 170*F-180s*F. If it isn’t at that temp yet, keep cooking until it reaches that range.
7. Let the chicken rest for 10 minutes before slicing and serving. Enjoy!

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I am Kelly, a professional chef with a passion for teaching others how to cook in an easy and fun way.

I have used my experience in the food industry + culinary school to now share my knowledge and passion with you!