If you’re searching for a vibrant and satisfying dish that bursts with flavor, look no further than this Grilled Chicken Thighs with Chimichurri Recipe. Juicy, tender chicken thighs masterfully grilled and paired with a zesty, herb-packed chimichurri sauce bring together a perfect harmony of smoky, tangy, and fresh notes that brighten every bite. This recipe not only delivers incredible taste but also brings an exciting, colorful presentation to your table that’s guaranteed to impress family and friends alike.
Ingredients You’ll Need
The beauty of this Grilled Chicken Thighs with Chimichurri Recipe lies in its straightforward, fresh ingredients that each play their part in creating an unforgettable meal. From the bright herbs to the punchy jalapeño, every component is chosen to balance flavor, texture, and those brilliant greens that make the dish pop.
- Fresh cilantro (1/2 cup): Adds a lively, citrusy brightness that is essential to authentic chimichurri.
- Fresh Italian parsley (1/2 cup, chopped): Provides a mild, grassy base to support the other herbs.
- Fresh oregano (1 tablespoon) or dried oregano (1 teaspoon): Offers earthy, aromatic notes perfect for a South American flair.
- Small shallot (1, peeled): Brings subtle sweetness and depth without overpowering.
- Garlic cloves (2, peeled): Imparts that signature bite and warmth in the sauce.
- Jalapeño pepper (1/2, seeded): Adds a gentle heat that livens up every mouthful without overwhelming.
- Fresh lemon juice (1 tablespoon): Introduces a fresh acidity to brighten and balance.
- Red wine vinegar (1 tablespoon): Compliments the lemon with a tangy richness and cuts through the richness of the chicken.
- Olive oil (1/2 cup): Creates a luscious texture and helps marry all the flavors.
- Kosher salt (1 teaspoon): Enhances every ingredient and ensures the chicken is perfectly seasoned.
- Fresh ground pepper (to taste): Provides a subtle spice and depth.
- Boneless, skinless chicken thighs (2 lbs): The star protein, chosen for its juicy tenderness and perfect for soaking up the chimichurri marinade.
- Additional kosher salt and fresh ground pepper: For seasoning the chicken before grilling.
How to Make Grilled Chicken Thighs with Chimichurri Recipe
Step 1: Prepare the Chimichurri Sauce
The magic starts here by combining a vibrant mix of fresh herbs and aromatics in your food processor. Pulse cilantro, parsley, oregano, shallot, garlic, and jalapeño until finely chopped but still textured enough to feel fresh. This step ensures your sauce has both bold flavors and a lovely chunky consistency. Then, add the lemon juice, red wine vinegar, olive oil, kosher salt, and freshly ground pepper. Pulse again just enough to bring it all together. You’ll be rewarded with an irresistibly fragrant and zesty chimichurri that will coat your chicken perfectly.
Step 2: Marinate the Chicken
Place the chicken thighs in a baking dish and season with kosher salt and fresh ground pepper on both sides. Pour about 1/4 cup of the chimichurri sauce over the chicken, making sure each piece is evenly coated by gently turning them in the marinade. This marinating step is where the chicken soaks up those lively herbaceous and acidic notes, ensuring every bite bursts full of flavor. Refrigerate for at least 20 minutes—you can let it sit for up to 24 hours if you have the time, which deepens the taste even more.
Step 3: Preheat the Grill
When you’re ready to cook, take the chicken out of the fridge and let it come to room temperature. Meanwhile, preheat your grill to medium-high heat so it’s nice and hot, perfect for achieving those beautiful grill marks and a slightly charred, smoky crust that contrasts incredibly well with the tender meat inside.
Step 4: Grill the Chicken
Once your grill is ready, place the marinated chicken thighs on the grates. Grill for about 5 to 6 minutes on each side, until the chicken is cooked through and juices run clear. Those few minutes over direct heat give the chicken that irresistible seared exterior while locking in moisture. The chimichurri marinade creates a glaze-like effect that caramelizes slightly, making the flavors even more intense.
Step 5: Rest and Serve
Remove the chicken from the grill and let it rest briefly to let the juices redistribute. Serving it hot with the remaining chimichurri sauce on the side invites everyone to add a fresh, tangy herb kick with every bite. This step ties together all the flavors perfectly and keeps the chicken luscious and juicy.
How to Serve Grilled Chicken Thighs with Chimichurri Recipe
Garnishes
A simple garnish can elevate your plate dramatically. Fresh chopped parsley or cilantro sprinkled on top enhances that bright green color and adds a fresh herbal punch. For a little extra zing, consider a wedge of lemon alongside—the squeezed juice adds an extra layer of freshness right before eating.
Side Dishes
This Grilled Chicken Thighs with Chimichurri Recipe pairs beautifully with a variety of sides. Think light and fresh like a crisp green salad or grilled vegetables to complement the smoky meat. Roasted potatoes or fluffy rice soak up the delicious leftover chimichurri, making for a satisfying and balanced meal.
Creative Ways to Present
For a casual get-together, serve the grilled chicken sliced over toasted bread as an open-faced sandwich topped with a generous drizzle of chimichurri. Alternatively, plate the chicken alongside a grain bowl with quinoa, roasted veggies, and avocado for a vibrant, healthful meal that looks as good as it tastes. The possibilities are endless—let your imagination run wild!
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store the grilled chicken thighs and remaining chimichurri separately in airtight containers in the fridge. This keeps the chicken moist and the chimichurri fresh. Leftover chicken stays delicious for up to 3 days, making it a perfect make-ahead meal for busy days.
Freezing
You can freeze cooked grilled chicken thighs if you want to keep them longer. Place cooled chicken in a freezer-safe container or bag and store for up to 2 months. Freeze the chimichurri sauce separately in small portions as its fresh herbs fare better when thawed alone.
Reheating
To enjoy leftovers, gently reheat the chicken in a skillet over medium heat or in the oven at 350°F (175°C) until warmed through. Avoid microwaving if possible, as it can dry out the chicken. Serve again with fresh chimichurri drizzled on top to revive that vibrant flavor.
FAQs
Can I use bone-in chicken thighs for this recipe?
Absolutely! Bone-in thighs will add extra flavor and stay juicy, though they may need a slightly longer grilling time. Just ensure the chicken reaches an internal temperature of 165°F (74°C) to be safely cooked.
Is chimichurri sauce spicy?
The chimichurri in this recipe has a mild heat thanks to the half jalapeño pepper, which is seeded to control spiciness. If you prefer it spicier, feel free to leave the seeds in or add more jalapeño.
Can I make the chimichurri sauce ahead of time?
Yes! Chimichurri actually tastes even better after sitting for a few hours or overnight because the flavors meld beautifully. Just store it in the fridge and bring it back to room temperature before serving.
What if I don’t have a grill?
No grill? No problem! You can cook the marinated chicken thighs in a hot cast-iron skillet or bake them in the oven at 400°F (200°C) until cooked through, though grilling adds that signature smoky touch.
How long should I marinate the chicken for best flavor?
While 20 minutes will infuse noticeable flavor, marinating up to 24 hours is ideal for the best depth. Just be sure to keep the chicken refrigerated while it marinates.
Final Thoughts
This Grilled Chicken Thighs with Chimichurri Recipe truly showcases how simple ingredients and straightforward steps can come together to create something spectacular. Whether you’re cooking for a weeknight dinner or a special occasion, this dish brings bold freshness, juicy tenderness, and vibrant colors to your plate. I can’t recommend it enough—grab those herbs and get grilling to enjoy this deliciously unforgettable meal soon!
Print
Grilled Chicken Thighs with Chimichurri Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Argentinian
Description
Enjoy juicy, flavorful grilled chicken thighs paired with a vibrant, fresh chimichurri sauce made from cilantro, parsley, oregano, and a hint of jalapeño. This easy-to-prepare recipe brings together bold herbs and spices, perfect for a quick weeknight dinner or weekend cookout.
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 jalapeno 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
- Prepare Chimichurri Sauce: In a food processor, combine cilantro, parsley, oregano, shallot, garlic, and jalapeño. Pulse until finely chopped. Add lemon juice, red wine vinegar, olive oil, kosher salt, and pepper. Pulse again until combined but still textured.
- Marinate Chicken: Place chicken thighs in a baking dish and season with salt and pepper. Pour about 1/4 cup chimichurri over chicken and turn to coat thoroughly. Refrigerate at least 20 minutes up to 24 hours for best flavor.
- Preheat Grill: Remove chicken from refrigerator to reach room temperature. Preheat grill to medium-high heat.
- Grill Chicken: Place marinated chicken on grill and cook 5-6 minutes per side until cooked through and juices run clear.
- Rest and Serve: Remove chicken from grill and let rest briefly. Serve hot with remaining chimichurri sauce on the side.
Notes
- For a spicier chimichurri, leave jalapeño seeds in.
- Marinate chicken longer for more intense flavor, up to 24 hours.
- Chicken thighs are best for juiciness and flavor, but you can substitute chicken breasts if preferred.
- Letting the chicken rest after grilling ensures juices redistribute for a tender bite.
- Leftover chimichurri can be refrigerated for up to 3 days.
