Grilled Chimichurri Pheasant
Prep time: 
Cook time: 
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Serves: 4
  • ¾ cup Chimichurri sauce
  • 4 Pheasant breasts
  • Hot grill
  1. Place the pheasant into a plastic baggie.
  2. Cover with chimichurri sauce.
  3. Seal the bag and allow to rest in the refrigerator for at least 8 hours.
  4. When ready to cook, remove the pheasant and allow to warm while the grill preps.
  5. Light your coals in a charcoal chimney and dump once they are all covered with a grey ash.
  6. Cook pheasant in a grill with hot coals and on clean grates using indirect heat. Do not close the grill cover.
  7. Allow the pheasant to cook on the first side until it begins to look cooked up around the edges, about 4 minutes.
  8. Flip the pheasant and cook about 2 minutes more or until cooked through.
Recipe by The Homespun Journal at