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
Scale
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.
