Grilled Chimichurri Chicken Thighs

The combination of smoky, charred chicken thighs and the bright, herbaceous chimichurri sauce creates an irresistible dish that is both bold and refreshing. The marinade infuses the meat with rich, garlicky flavor, while the fresh parsley, cilantro, and oregano bring a burst of brightness to every bite.

Whether you’re hosting a backyard BBQ or simply craving a flavorful, easy to make dinner, this recipe is a winner. Serve these grilled thighs with grilled corn, coconut lime rice, or a fresh summer salad for a complete meal that will impress everyone at the table.

Full Recipe:

Ingredients:

• 2 lbs boneless, skinless chicken thighs

• 1/2 cup fresh cilantro, chopped

• 1/2 cup fresh Italian parsley, chopped

• 1 tablespoon fresh oregano (or 1 teaspoon dried)

• 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 black pepper to taste

Directions:

1. In a food processor, combine the cilantro, parsley, oregano, shallot, garlic, and jalapeño.

2. Add the lemon juice, red wine vinegar, olive oil, salt, and pepper. Pulse until finely chopped but not completely smooth.

3. Place the chicken thighs in a baking dish, season with salt and pepper, and coat with 1/4 cup of the chimichurri sauce.

4. Cover and marinate in the refrigerator for at least 20 minutes, or up to 24 hours for more flavor.

5. Preheat the grill to medium-high heat.

6. Remove the chicken from the fridge and let it sit at room temperature for about 10 minutes.

7. Grill the chicken for 5-6 minutes per side until the juices run clear and the internal temperature reaches 165°F (75°C).

8. Serve with additional chimichurri sauce on the side.

Prep Time: 10 minutes | Marination Time: 20 minutes to 24 hours | Cooking Time: 12 minutes | Total Time: 32 minutes+
Kcal: 444 kcal | Servings: 4

Grilled Chimichurri Chicken Thighs – A Flavorful Summer Delight

Grilled Chimichurri Chicken Thighs are a perfect blend of smoky, juicy chicken and a vibrant, herbaceous sauce that enhances every bite. This dish is a favorite among grilling enthusiasts and home cooks alike, thanks to its simplicity, versatility, and bold flavors. Whether you’re hosting a summer barbecue, preparing a weeknight meal, or looking for a new way to enjoy chicken, this recipe is a must-try.

The beauty of this dish lies in the chimichurri sauce, an Argentine classic known for its fresh and tangy taste. Traditionally served with grilled meats, chimichurri is made with a mix of fresh herbs, garlic, olive oil, vinegar, and citrus juice. It adds an incredible depth of flavor, making it both a marinade and a finishing sauce that elevates grilled meats to another level.

Why This Recipe Works

One of the best things about Grilled Chimichurri Chicken Thighs is how easy it is to prepare. The marinade requires only a handful of ingredients, and it comes together quickly in a food processor or by hand. The longer the chicken sits in the marinade, the more intense the flavor becomes. Even if you only have 20 minutes, the fresh herbs and acidic elements will infuse the meat with a delicious, zesty kick.

Chicken thighs are an excellent choice for grilling because they remain tender and juicy even when exposed to high heat. Unlike chicken breasts, which can dry out quickly, thighs contain enough fat to keep them moist and flavorful. When grilled to perfection, the slightly charred exterior contrasts beautifully with the bright, garlicky chimichurri.

The Origins of Chimichurri

Chimichurri has deep roots in Argentina and Uruguay, where it is a staple condiment served with grilled meats. Its exact origins are debated, but it is believed to have been influenced by Spanish and Italian immigrants who brought their love for fresh herbs and olive oil-based sauces. Over time, chimichurri became synonymous with Argentinian asado (barbecue) culture, often accompanying steak, sausages, and other grilled meats.

Traditionally, chimichurri is made with parsley, garlic, olive oil, vinegar, and red pepper flakes. However, variations have emerged, with some including cilantro, oregano, or even lemon juice for added brightness. In this recipe, the chimichurri serves a dual purpose: it acts as a marinade to tenderize the chicken and a finishing sauce to enhance the final dish.

Pairing Ideas and Serving Suggestions

Grilled Chimichurri Chicken Thighs are incredibly versatile and can be served in a variety of ways. Here are some delicious pairings to complete your meal:

• Grilled Vegetables: Bell peppers, zucchini, asparagus, and mushrooms complement the smoky flavors of the chicken. A simple drizzle of extra chimichurri ties everything together.

• Rice and Grains: Serve the chicken over a bed of coconut lime rice, quinoa, or couscous for a hearty and balanced meal.

• Fresh Salads: A crisp summer salad with tomatoes, cucumbers, and avocado adds a refreshing contrast to the dish.

• Warm Bread: Crusty bread or pita is perfect for soaking up any extra chimichurri sauce.

• Tacos or Wraps: Shred the grilled chicken and use it as a filling for tacos, burritos, or lettuce wraps for a fun and flavorful twist.

Tips for Perfect Grilled Chicken

1. Marinate for Maximum Flavor: While 20 minutes is enough to impart some flavor, marinating for at least 2 hours (or overnight) will produce the best results.

2. Use a Meat Thermometer: To ensure perfectly cooked chicken, use a meat thermometer to check that the internal temperature reaches 165°F (75°C).

3. Let the Chicken Rest: Allow the grilled chicken to rest for a few minutes before slicing. This helps retain its juices and enhances tenderness.

4. Adjust Chimichurri to Taste: If you prefer a spicier sauce, add more jalapeño or red pepper flakes. If you’re not a fan of cilantro, substitute it with more parsley for a more traditional chimichurri.

5. Use a Hot Grill: Cooking over medium-high heat creates a nice sear on the outside while keeping the inside moist and flavorful.

Storage and Leftovers

If you have leftovers, Grilled Chimichurri Chicken Thighs store well and can be repurposed in various meals throughout the week. Store cooked chicken in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the oven to maintain its juicy texture.

Chimichurri sauce can be refrigerated for up to a week, but for the best flavor, consume it within the first few days. It can also be frozen in small portions for longer storage.

Conclusion

Grilled Chimichurri Chicken Thighs are a delicious and easy way to enjoy a flavorful, healthy meal. The combination of smoky grilled chicken and vibrant chimichurri sauce creates a dish that is bold, fresh, and satisfying. Whether you’re cooking for family, hosting a summer barbecue, or meal-prepping for the week, this recipe is guaranteed to be a hit.

With minimal effort and maximum flavor, this dish brings the taste of Argentine grilling right to your table. Give it a try, and you’ll see why it has become a favorite among food lovers everywhere!