Fire up the grill! This easy chicken recipe is full of flavor and perfect for an outdoor lunch.
I'm really enjoying my new charcoal grill! I was looking forward to putting it to use and enjoying a grilled chicken dinner. Here's the recipe I made. A fresh chimichurri sauce, grilled peppers and mango made this a light but tasty meal.
The chicken came out juicy and with those black burn lines that instantly say "freshly grilled." The tartness of the lime paired wonderfully with the heat of the peppers, and the tequila gave it an additional subtle layer of flavor.
By the way, I highly suggest keeping a meat thermometer nearby when grilling meats. It's the best way to know when your meats are cooked all the way through.
Combine all of the ingredients for the chimichurri sauce in a bowl and stir well to combine. Taste for salt, cover and chill until 1 hour before serving.
Combine all of the ingredients for the chicken marinade. Add chicken to a glass dish and pour marinade over chicken, making sure it’s evenly coated. Cover and marinate for at least 4 to 6 hours. Remove from refrigerator 30 minutes before grilling.
Once chicken has marinated, preheat your grill to medium heat for 10 to 15 minutes. Shake off the excess marinade from the chicken and cook on preheated grill for about 5 minutes per side. Move chicken to indirect heat on the grill and continue cooking for another 5 to 7 minutes or until the internal temperature is 160ºF to 165ºF. Remove from grill and let it rest for 5 minutes before serving. Serve with chimichurri sauce and grilled vegetables.