A flavor-packed blend of garlic and fresh parsley adds punch to these chimichurri chicken drumsticks. Keep the oven off and the kitchen cool by cooking the chicken in your slow cooker before it sizzles on the grill.
Fresh parsley is an ingredient I often overlook, but I decided it was time to let it shine and grabbed a leafy bunch to make chimichurri sauce again. And since the sauce worked so well previously on chicken croquettes, why not try it with grilled chicken?
First, I cooked the chicken for several hours to infuse the rich garlic flavor into the drumsticks. Then I grilled the chicken with more chimichurri sauce to add golden crispness to the skin without charring it. The next time I tried this recipe, I baked the drumsticks in a covered dish to preserve their juicy tenderness before throwing them on the grill. Both versions were tasty, confirming that either the slow cooker or the oven are a great way to start cooking the chicken for this recipe.
Since a whole bulb of garlic goes in, chichurri sauce has quite the garlic kick before it’s cooked. However, it mellows when it’s heated, making this garlicky chicken more family friendly. Any extra sauce can be served on the side for garlic enthusiasts to add to their liking.
I’ll be making this new recipe all summer long, since it packs in so much flavor for so little cost. With only five main ingredients, chimichurri chicken will be a great way to feed a crowd whenever we fire up the grill. And I can’t wait for fresh local corn to arrive in the markets, because chimichurri chicken and corn in the cob are the perfect match. Add some Kohlrabi Cube Salad and Raspberry Watermelon Gelatin Salad to score a home run meal on the patio.
Who’s ready for summer?
Chimichurri Chicken Drumsticks
- 12 to 14 chicken drumsticks
- 1 bunch fresh Italian flat leaf parsley
- 1 bulb fresh garlic, peeled
- 2 to 3 Tablespoons balsamic vinegar
- 6 Tablespoons avocado oil or olive oil
- 1 teaspoon sea salt
- Prepare chimichurri sauce by pulsing parsley, garlic, oil, vinegar, and salt together in a food processor until a textured sauce forms. Add more oil and pulse again briefly if sauce is too thick to spread.
- Take 3 Tablespoons of sauce and coat the chicken drumsticks with it. Place drumsticks in a slow cooker or large baking dish (I used a 9X13-inch glass dish covered tightly with parchment or foil). Cook chicken in slow cooker for 3 hours on high, or until juices run clear. If baking, cook drumsticks at 375 degrees F (190 C) for 75 minutes or until juices run clear.
- Transfer chicken to an outdoor or indoor grill and coat drumsticks with more chimichurri sauce and salt to taste. Grill until skin is crispy. Serve chicken warm, with remaining chimichurri sauce as an optional condiment.