Grilled Chicken Thighs with Chimichurri Recipe
If you’re on the hunt for a dish that bursts with flavor and feels like a warm hug on a plate, you have to try this Grilled Chicken Thighs with Chimichurri Recipe. It’s an absolute favorite of mine because the juicy, smoky chicken pairs perfectly with the vibrant, herb-packed chimichurri sauce, bringing a delightful freshness that’s both invigorating and comforting. Whether you’re firing up the grill for a weekend cookout or just wanting something special for dinner, this recipe promises a fantastic meal that’s as satisfying to make as it is to eat.
Ingredients You’ll Need
Preparing this Grilled Chicken Thighs with Chimichurri Recipe is wonderfully simple, thanks to a handful of fresh, vibrant ingredients that come together for a perfect balance of flavors. Each component plays a special role, from the bright herbs adding a lively pop of green to the juicy chicken thighs that soak up all that delicious marinade.
- Fresh cilantro (1/2 cup): Provides a fresh, citrusy note that livens up the chimichurri sauce beautifully.
- Fresh Italian parsley (1/2 cup, chopped): Adds an earthy, slightly peppery flavor and gives the sauce its signature vivid green color.
- Fresh oregano (1 tbsp) or dried oregano (1 tsp): Brings a subtle woodsy depth that balances out the bright herbs.
- Shallot (1 small, peeled): Offers a mild onion flavor without overpowering the sauce.
- Garlic (2 cloves, peeled): Adds a pungent kick that enhances all the other herbs.
- Jalapeño pepper (1/2, seeded): Gives just the right amount of hinting heat to keep things exciting.
- Fresh lemon juice (1 tbsp): Injects zesty brightness to brighten the chimichurri.
- Red wine vinegar (1 tbsp): Brings acidity that balances the richness of the chicken.
- Olive oil (1/2 cup): Helps marry the flavors and ensures a silky, luscious sauce texture.
- Kosher salt (1 tsp) and fresh ground pepper (to taste): Essential seasonings that elevate every ingredient.
- Boneless, skinless chicken thighs (2 lbs): The star of the dish, prized for their juicy, tender texture perfect for grilling.
- Additional kosher salt and fresh ground pepper: To season the chicken evenly before marinating.
How to Make Grilled Chicken Thighs with Chimichurri Recipe
Step 1: Make the Chimichurri Sauce
Start by tossing the cilantro, parsley, oregano, shallot, garlic, and jalapeño into a food processor. Pulse just until everything is finely chopped — you’re aiming for a sauce with texture, not a puree. Then add the lemon juice, red wine vinegar, olive oil, kosher salt, and fresh ground pepper. Pulse again until the ingredients are well blended but still a little chunky, preserving those wonderful herb bits that will give every bite freshness and zing.
Step 2: Marinate the Chicken
Place your chicken thighs in a baking dish and season both sides generously with kosher salt and pepper. Pour about a quarter cup of your freshly-made chimichurri sauce over the chicken, making sure each thigh gets an even coat. Let the chicken soak up all those vibrant flavors in the fridge for at least 20 minutes. If you’ve got time, marinating overnight works wonders for maximum depth of flavor.
Step 3: Prepare the Grill
About 20 minutes before grilling, take the marinated chicken out of the fridge to come to room temperature—this ensures even cooking. At the same time, preheat your grill to medium-high heat so it’s perfectly hot and ready to sear your thighs to delicious perfection.
Step 4: Grill the Chicken
Lay the chicken thighs on the hot grill. You’ll want to cook them for around 5 to 6 minutes per side, giving enough time for those gorgeous grill marks to develop while the chicken cooks through and stays juicy inside. You’ll know they’re done when the juices run clear and the internal temperature reaches 165°F.
Step 5: Serve
Once off the grill, give the chicken a few minutes to rest so the juices settle, which keeps every bite succulent. Serve your chicken thighs hot with a generous spoonful of the remaining chimichurri sauce on the side for drizzling or dipping—it’s the perfect finishing touch to this savory, herbaceous feast.
How to Serve Grilled Chicken Thighs with Chimichurri Recipe
Garnishes
Freshness makes all the difference here. Sprinkle chopped parsley or cilantro on top to add a final burst of green color and vibrancy. For an extra zing of flavor, a wedge of lemon or lime is fantastic to squeeze over the chicken just before eating, boosting brightness and cutting through the richness.
Side Dishes
You can’t go wrong with classic grilled vegetables like zucchini, bell peppers, and asparagus for a colorful and healthy complement. Creamy mashed potatoes or a simple rice pilaf also work wonderfully to soak up any leftover chimichurri sauce. For a lighter option, serve alongside a crisp mixed greens salad tossed with a lemon vinaigrette.
Creative Ways to Present
Thinking beyond the plate? Try shredding the grilled chicken thighs and serving them in warm tortillas for a tasty taco twist, topped with extra chimichurri and fresh avocado slices. Or, use the chicken as a protein-packed topping for a rustic grain bowl filled with quinoa, roasted veggies, and a dollop of chimichurri for flair.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers from your Grilled Chicken Thighs with Chimichurri Recipe, store the chicken and sauce separately in airtight containers in the fridge. The chicken should stay good for up to 3–4 days, keeping its juiciness and flavor intact.
Freezing
For longer storage, you can freeze the grilled chicken thighs without the sauce. Wrap them tightly in plastic wrap and then foil, or place them in a freezer bag. They’ll maintain their best quality for up to 3 months. Freeze the chimichurri sauce separately in a small container or ice cube trays for convenient portioning.
Reheating
Reheat the chicken gently in a low-temperature oven or on the stovetop to keep it moist, avoiding the microwave if possible to prevent dryness. Warm the chimichurri sauce separately and add it fresh after reheating so its bright herb flavors don’t get muted.
FAQs
Can I use bone-in chicken thighs for this recipe?
Absolutely! Bone-in chicken thighs can add extra flavor and juiciness but will take a bit longer to cook—about 7–8 minutes per side on the grill. Just be sure to check that the internal temperature reaches 165°F.
Is chimichurri sauce spicy?
The spice level depends on the jalapeño. Using half a seeded jalapeño as called for gives a mild heat. You can adjust by adding more for extra kick or omitting the seeds to dial down the spice.
Can I make the chimichurri sauce ahead of time?
Yes! Chimichurri actually tastes better when it has time to let the flavors meld. You can prepare it up to a day in advance and keep it chilled in the fridge. Just give it a stir before serving.
What if I don’t have a grill?
No grill? No problem. You can cook the chicken thighs in a hot cast-iron skillet or broil them in the oven. Both methods work well and will give you a nicely charred outside.
Is this recipe gluten-free?
Yes, this Grilled Chicken Thighs with Chimichurri Recipe is completely gluten-free, as all the ingredients are naturally free from gluten. Just double-check your seasonings to be sure.
Final Thoughts
This Grilled Chicken Thighs with Chimichurri Recipe is truly a showstopper that balances bold flavors with simple, fresh ingredients. It’s one of those meals that feels special but is easy enough to make any night of the week. I hope you enjoy preparing and sharing it as much as I do — it’s sure to bring smiles around the table and maybe even become a new favorite in your home!
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Grilled Chicken Thighs with Chimichurri Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
This Grilled Chicken Thighs with Chimichurri recipe features tender, juicy boneless skinless chicken thighs marinated in a fresh and vibrant chimichurri sauce made from cilantro, parsley, oregano, shallot, garlic, and jalapeño. The chicken is grilled to perfection, delivering a flavorful and aromatic meal that’s perfect for any occasion, especially outdoor gatherings.
Ingredients
Chimichurri Sauce
- 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
Chicken
- 2 lbs boneless, skinless chicken thighs
- Additional kosher salt and fresh ground pepper, to season
Instructions
- Make the Chimichurri Sauce: In a food processor, combine the cilantro, parsley, oregano, shallot, garlic, and jalapeño. Pulse until finely chopped. Add lemon juice, red wine vinegar, olive oil, kosher salt, and fresh ground pepper. Pulse again until well combined but still textured.
- Marinate the Chicken: Place chicken thighs in a baking dish. Season both sides with salt and pepper. Pour about 1/4 cup chimichurri sauce over chicken and turn to coat evenly. Refrigerate and marinate for at least 20 minutes up to 24 hours for best flavor.
- Prepare the Grill: Remove chicken from fridge to let it reach room temperature. Preheat grill to medium-high heat.
- Grill the Chicken: Place marinated chicken thighs on the hot grill. Grill for 5-6 minutes per side until cooked through and juices run clear.
- Serve: Remove chicken from grill and let rest briefly. Serve hot with remaining chimichurri sauce on the side for drizzling or dipping.
Notes
- Allowing the chicken to marinate for longer enhances the flavor significantly.
- If you don’t have a grill, this recipe can be adapted for stovetop grilling using a grill pan.
- Adjust the amount of jalapeño depending on your preferred spice level.
- Use fresh herbs for the best vibrant chimichurri flavor.
- Let chicken rest after grilling to retain juiciness.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Argentinian
