Chimichurri-Grilled Chicken

Thank you to Natasha Laggan @trinicookingwithnatasha for the recipe.

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  • 10 lbs. chicken pieces
  • 1 tsp salt
  • ¼ tsp black pepper
  • 1-2 tsp lemon pepper
  • 2 tbsp pimento sauce, optional
  • ½ to 1 cup chimichurri sauce


Season the chicken with salt, pepper, lemon pepper, pimento sauce, and chimichurri sauce. Cover and let marinate in the refrigerator overnight or at least a couple of hours.

Set the EGG for raised direct cooking without a convEGGtor at 250°F/121°C.

Remove the chicken from the refrigerator and let it come up to room temperature. Place the chicken on the grid, skin-side up and cook for 40 minutes. Flip and cook another 40 minutes. At the end of the cook, leave the dome open for 10 minutes to finish cooking. Remove from the EGG once the internal temperature reaches 170°F. Serve with additional chimichurri sauce. Enjoy!

Chimichurri Sauce Ingredients

  • 1 cup flat leaf parsley
  • 4 bandhania leaves (aka Shado Beni,culantro)
  • 4 cloves garlic
  • 4 pimentos, chopped
  • 1 cup chopped bell peppers
  • ⅓ cup chopped celery
  • 3" piece of lemongrass, chopped
  • ⅓ cup red wine vinegar
  • 1 tbsp olive oil
  • 1 tsp salt

Chimichurri Sauce Instructions

One day before the cook, blend together all the ingredients of the chimichurri sauce in a blender or food processor. It should be a paste consistency when finished. Set aside.

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