Chicken thighs and veggies get grilled in an herby, tangy chimichurri sauce that gets turned into a yogurt chimichurri to spoon all over the chicken and veggies. It’s a super simple and adaptable recipe – feel free to use any protein or veggie!
Ingredient highlight
Fresh herbs! All fresh herbs contain essential oils that aid in digestion, improve circulation, reduce the risk of heart disease, and phytonutrients that fight inflammation (to name a few!).
Read my full blog post about fresh herbs here!
Servings 4
Prep Time 15 minutes 
Cook Time 10 minutes Ingredients
- 2 cups loosely packed mixed herbs (parsley, mint, and/or cilantro)
- 1/2 cup olive oil
- 1/4 cup apple cider vinegar
- 1 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 2 cloves garlic
- 1.5-2 lbs boneless skinless chicken thighs
- 12 oz cherry tomatoes
- 2 zucchini (about 1.25 lb), cut into ½-inch rounds
- 1/2 cup plain whole milk Greek yogurt or sour cream
- Note: ~ serve this with some bread, potato salad, or cornbread for starchy accompaniment!
Instructions
- Heat your grill up on high for at least 10 minutes before you want to start grilling.
- In a high-speed blender, add the herbs, oil, vinegar, salt, pepper, and garlic. Blend until smooth, starting at a lower speed and increasing to high.
- In a large bowl, add the chicken thighs, tomatoes, and zucchini. Add a scant ¼ cup of the chimichurri to the bowl and use your hands to toss to coat thoroughly.
- Assemble the veggies on skewers or add them to a grill pan. Place the chicken and veggies on the grill and cook, covered, for 10 minutes, flipping the chicken and rotating the veggies halfway through or until the chicken thighs have nice grill marks and veggies are beginning to char/are cooked through.
- In a medium bowl, mix together the yogurt and remaining chimichurri.
- Serve the chicken and veggies on a large platter with yogurt chimichurri sauce on the side and/or drizzled over top.
Items you can prep ahead (optional)
- Make chimichurri
- Cut 2 zucchini into ½-inch rounds
Substitutions:
- To make vegetarian, grill vegetarian sausages or bake tofu until crispy. You could also totally make a veggie burger to go with, like this Ultimate Black Bean Burger (just search “burger” on the recipes page for more options)!
- To make vegan, see above + skip the yogurt in the chimichurri.
- Use any protein in place of chicken (steak, pork, fish, etc…)
- Use any veggies in place of zucchini and tomatoes.
Storage:
- Store leftovers in an airtight container in the fridge or freezer:
- Chicken: up to 4 days in the fridge
- Veggies: up to 6 days in the fridge
- Yogurt chimichurri: up to 6 days in the fridge
Leftovers + Repurposing:
- Warm up leftover chicken and veggies in the microwave until warmed through. Serve as a simple plate or bowl topped with the sauce.
- Turn it into a salad! Toss some greens in the yogurt chimichurri (you can thin it out with some water to be looser) and top with chicken + veggies + more sauce.
- Leftover yogurt chimichurri can be used as a sauce or bowls or turned into a dressing by thinning it out with some water if needed. I love it tossed with raw fennel for an herby slaw!
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