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Chimichurri Chicken Thighs

Chimichurri Chicken Thighs for a Flavorful Grilling Night

Enjoy the bold flavors of Chimichurri Chicken Thighs, a vibrant and healthy dinner option.
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Prep Time 20 minutes
Cook Time 12 minutes
Marinating Time 20 minutes
Total Time 52 minutes
Servings: 4 thighs
Course: Dinner
Cuisine: Argentinian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chimichurri Sauce
  • 1 bunch Fresh Cilantro Adds brightness and a fresh herbaceous flavor; substitute with more parsley if preferred.
  • 1 bunch Fresh Italian Parsley Brings a milder flavor to complement the chimichurri; basil is also a great alternative.
  • 1 tablespoon Fresh Oregano Contributes earthy and floral notes; opt for dried oregano if fresh is unavailable.
  • 1 small Shallot Provides sweetness and depth; can be replaced with red onion if needed.
  • 2 cloves Garlic Infuses warmth and pungency; omit for a milder sauce if desired.
  • 1 small Jalapeño Pepper Delivers a gentle heat; skip if you prefer a milder chimichurri or use red pepper flakes instead.
  • 1/4 cup Fresh Lemon Juice Enhances brightness and tang; lime juice can be swapped for a citrus twist.
  • 1/4 cup Red Wine Vinegar Adds a zesty kick; substituting with apple cider vinegar works well too.
  • 1/2 cup Olive Oil Binds the sauce and adds richness; any neutral oil can be used, but olive oil is the flavorful choice.
  • 1 teaspoon Kosher Salt Essential for seasoning; regular salt can substitute, just adjust to taste.
  • 1/2 teaspoon Fresh Ground Pepper Adds depth and flavor; optional based on your spice preference.
For the Chicken
  • 4 pieces Boneless Skinless Chicken Thighs The star of this dish, juicy and tender on the grill; alternatives include chicken breasts or even drumsticks, but cooking times will vary.

Equipment

  • Food Processor
  • Grill
  • Baking dish

Method
 

Step-by-Step Instructions for Chimichurri Chicken Thighs
  1. Prepare the Chimichurri Sauce by blending cilantro, parsley, oregano, shallot, garlic, and jalapeño pepper in a food processor until finely chopped. Add lemon juice, red wine vinegar, olive oil, salt, and pepper, then process until smooth.
  2. Marinate the chicken thighs in a baking dish with kosher salt, pepper, and 1/4 cup of chimichurri sauce. Cover and refrigerate for at least 20 minutes or up to 24 hours.
  3. Preheat your grill to medium-high heat (approximately 400°F). Let the marinated chicken thighs sit at room temperature for 10-15 minutes before grilling.
  4. Grill the chicken thighs for about 5-6 minutes on each side, checking for doneness at an internal temperature of 165°F.
  5. Serve the Chimichurri Chicken Thighs with remaining chimichurri sauce drizzled on top and enjoy!

Nutrition

Serving: 1thighCalories: 320kcalCarbohydrates: 2gProtein: 22gFat: 24gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gCholesterol: 100mgSodium: 800mgPotassium: 300mgFiber: 1gVitamin A: 500IUVitamin C: 8mgCalcium: 20mgIron: 1mg

Notes

For best flavor, marinate chicken thighs up to 24 hours. Using a meat thermometer ensures safety and juiciness.

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