Juicy grilled chicken meets a bold Thai twist! This Grilled Chicken with Thai-style Chimichurri is a game-changer for your next barbecue or weeknight dinner. The chicken is marinated in a punchy blend of coriander root, garlic, turmeric and fish sauce. Then it’s grilled until the skin’s golden and crisp. But the real magic? That zingy chimichurri made with fresh herbs, chilli flakes, and lime juice. Spoon it over everything and thank us later. Whether you’re feeding a crowd or keeping leftovers for lunch, this one’s a winner.
Brought to you by
12 skin-on, bone-in chicken thigh fillets
Coriander sprigs, to serve
For the marinade:
2 coriander (cilantro) roots, cleaned
4 garlic cloves
1 tsp white peppercorns
½ tsp ground turmeric
2 tbsp fish sauce
1 tbsp dark sweet soy sauce (e.g. kecap manis)
For the Thai-style chimichurri:
1 small bunch coriander, finely chopped
1 small bunch parsley, finely chopped
2 tbsp finely chopped brown onion
½ garlic clove, finely grated
1 tsp sweet paprika
¼ tsp dried oregano
¼ tsp chilli flakes
2 tsp sea salt
½ cup extra virgin olive oil
Juice of 2 limes
- Make the marinade: Use a mortar and pestle to pound the coriander roots, garlic and peppercorns into a rough paste.
- Marinate the chicken: Place the chicken in a large bowl . Add the coriander paste, turmeric, fish sauce and dark sweet soy sauce. Toss everything together until the chicken is well coated. Cover and refrigerate for at least 15 minutes or for even better flavour, marinate overnight.
- Prepare the chimichurri: In a bowl, combine all the chimichurri ingredients and mix well. Pop it in the fridge for 15 minutes to let those flavours mingle.
- Cook the chicken: Preheat your barbecue grill to medium heat. Grill the chicken skin-side down for 15 minutes. Flip and cook for another 15-20 minutes, or until the chicken is cooked through (internal temperature should be at least 75°C or the juices should run clear when pierced). Transfer to a plate and let rest for 10 minutes.
- To serve: Spoon over some chimichurri and scatter with fresh coriander. Serve the remaining chimichurri on the side for dipping.
- Notes: No barbecue? No problem! You can also roast the chicken in a 200°C oven for 40 minutes. Easy!
