Red Chimichurri Grilled Chicken

You will put on an absolute grilling masterclass with his Red Chimichurri Grilled Chicken cooked low, slow, and smoky on the Kamado Joe Pellet Joe.

This wasn’t just chicken—it was a full‑on flavor event. The moment that red chimichurri hit the heat, the whole backyard turned into a cloud of garlicky, herby, spicy perfection. The Pellet Joe held steady temps like a champ, laying down that clean wood‑fired smoke while the marinade caramelized into a deep, glossy crust.

Instructions

Prepare the Red Chimichurri

1. 01

   Finely chop parsley. Mince garlic and shallot.

2. 02

   In a bowl, combine: Smoked paprika, red pepper flakes, Dried oregano, Cumin, Salt & black pepper.

3. 03

   Add the parsley, garlic, and shallot into the bowl with the spices. Mix gently with a spoon.

4. 04

   Pour in: Olive oil, red wine vinegar, Lemon juice. Stir until everything is fully coated and the oil turns a deep red.

5. 05

   Cover and refrigerate at least 2 hours to deepen flavor.

Prepare the Chicken for Grilling

6. 06

   Coat chicken and marinate 1-2hrs minimum ahead of grilling.

Prepare the Grill for Grilling

7. 07

   Setup the Pellet Joe for Medium grilling heat approx. 300-325 degrees. Let the grates heat up for at least 10 minutes.

Grill the Chicken

8. 08

   Place marinated chicken on grates, shaking off excess sauce. Cook for 5–6 min per side for breasts.

9. 09

   Flip when you get a deep, red-tinted char, and cook until the internal temperature reaches 165°F.

10. 10

    Pull off heat and let chicken rest 5 minutes.

11. 11

    Spoon the reserved fresh red chimichurri over the top. Serve and Enjoy!

12.