Name: Grilled Chicken Thighs with Chimichurri Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 40 min
Cuisine: Argentinian
Ingredients: 1/2 cup fresh cilantro, fresh; 1/2 cup fresh Italian parsley, chopped, fresh; 1 tablespoon fresh oregano or 1 teaspoon dried oregano; 1 small shallot, peeled; 2 cloves garlic, peeled; 1/2 jalapeño pepper, seeded; 1 tablespoon fresh lemon juice; 1 tablespoon red wine vinegar; 1/2 cup olive oil; 1 teaspoon kosher salt; fresh ground pepper, to taste; 2 lbs boneless skinless chicken thighs

Introduction

Grilled Chicken Thighs with Chimichurri is a vibrant and flavorful dish featuring juicy, tender chicken thighs paired with a zesty Argentinian chimichurri sauce. This sauce doubles as a marinade and a fresh topping, bringing brightness and herbaceous notes to every bite. Perfect for a quick weeknight dinner or a weekend barbecue.

The image shows two pieces of grilled chicken thighs placed side by side on a white plate with a white marbled texture background. The chicken has a crispy, golden-brown skin with char marks and is topped with a bright green herb sauce that looks like chimichurri, with visible chopped herbs and small bits of garlic. To the top right of the chicken, there is a small glass bowl filled with more of the green herb sauce. To the far right, there is a piece of yellow grilled corn with some of the same green herb sauce drizzled on top. The lighting highlights the shiny, moist texture of the chicken and sauce, making the dish look fresh and tasty. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup fresh cilantro

1/2 cup fresh Italian parsley, chopped

1 tablespoon fresh oregano or 1 teaspoon dried oregano

1 small shallot, peeled

2 cloves garlic, peeled

1/2 jalapeño pepper, seeded

1 tablespoon fresh lemon juice

1 tablespoon red wine vinegar

1/2 cup olive oil

1 teaspoon kosher salt

Fresh ground pepper, to taste

2 lbs boneless skinless chicken thighs

Instructions

Step 1: In a food processor, combine the cilantro, parsley, oregano, shallot, garlic, and jalapeño. Pulse until finely chopped.

Step 2: Add the lemon juice, red wine vinegar, olive oil, salt, and pepper to the processor and pulse again until well combined to form the chimichurri sauce.

Step 3: Place the chicken thighs in a baking dish. Season with salt and pepper, then pour 1/4 cup of chimichurri over the chicken, turning to coat completely. Cover and marinate in the refrigerator for at least 20 minutes, up to 24 hours.

Step 4: Remove the chicken from the fridge about 10 minutes before cooking to come to room temperature. Preheat the grill to medium-high heat.

Step 5: Grill the chicken thighs for about 5–6 minutes per side, until the juices run clear and the internal temperature reaches 165°F (74°C).

Step 6: Serve the grilled chicken with extra chimichurri sauce on the side.

Tips & Variations

You can substitute chicken breasts, drumsticks, or bone-in thighs if preferred; adjust cooking times accordingly.

If using chicken breasts, slice large ones in half and gently pound to 1/2 inch thickness for even cooking.

Chimichurri sauce tastes best when fresh but can be stored in the refrigerator for up to one week.

For a milder sauce, reduce or omit the jalapeño pepper.

FAQs

Can I cook the chicken indoors instead of grilling?

Yes, you can cook the chicken thighs in a grill pan or skillet over medium-high heat, cooking about 5-6 minutes per side until fully cooked.

How spicy is the chimichurri sauce?

The heat level depends on the amount of jalapeño used. Removing the seeds lowers the spice, making the sauce mildly spicy and bright, but you can adjust to taste.