If you are on the lookout for a vibrant, flavor-packed meal that’s as simple to prepare as it is irresistible to eat, look no further than this Grilled Chicken Thighs with Chimichurri Recipe. Juicy, tender chicken thighs are elevated by a fresh, zesty chimichurri sauce bursting with herbs, garlic, and a touch of heat, creating a harmony of tastes that dance on your palate. Whether you’re cooking for a weeknight dinner or hosting a casual get-together, this recipe brings the perfect balance of smoky, savory, and bright flavors to your plate in just under an hour.
Ingredients You’ll Need
As straightforward as it is delicious, the magic of this dish lies in using fresh, wholesome ingredients that each add their own charm to the final result. From herbs to olive oil and fresh citrus, every element plays a crucial role in creating that classic chimichurri brightness and perfectly seasoned grilled chicken.
- 1/2 cup fresh cilantro: Adds a vibrant, earthy flavor that’s essential to chimichurri’s signature brightness.
- 1/2 cup fresh Italian parsley, chopped: Brings a fresh, slightly peppery note that balances the sauce.
- 1 tablespoon fresh oregano (or 1 teaspoon dried oregano): Imparts subtle herbal complexity and depth.
- 1 small shallot, peeled: Provides a mild, sweet onion flavor that blends smoothly into the sauce.
- 2 cloves garlic, peeled: Infuses the chimichurri with rich, pungent flavor that’s hard to resist.
- 1/2 jalapeno pepper, seeded: Delivers a gentle heat to wake up the palate without overpowering.
- 1 tablespoon fresh lemon juice: Adds bright acidity that lifts all the flavors beautifully.
- 1 tablespoon red wine vinegar: Offers a slightly sharp tang to complement the lemon and herbs.
- 1/2 cup olive oil: Creates a smooth, luscious texture ensuring the sauce coats the chicken perfectly.
- 1 teaspoon kosher salt: Enhances flavors and balances the sauce’s elements.
- Fresh ground pepper, to taste: Adds essential seasoning with a touch of warmth.
- 2 lbs boneless, skinless chicken thighs: The star protein known for juicy, flavorful meat that grills beautifully.
- Additional kosher salt and fresh ground pepper, to season: For perfectly seasoning the chicken before grilling.
How to Make Grilled Chicken Thighs with Chimichurri Recipe
Step 1: Make the Chimichurri Sauce
Start by tossing cilantro, parsley, oregano, shallot, garlic, and jalapeño into a food processor and give it a few pulses until everything is finely chopped but not pureed — you want to keep a bit of texture. Then add the lemon juice, red wine vinegar, olive oil, kosher salt, and freshly ground pepper. Pulse again just to combine all the flavors into a bright, herbaceous sauce that will bring your chicken to life.
Step 2: Marinate the Chicken
Lay out the chicken thighs in a baking dish and season them generously with salt and pepper. Pour about a quarter cup of your freshly made chimichurri over the chicken, ensuring each piece gets a good coating by turning them around in the marinade. Letting the chicken marinate in the fridge for at least 20 minutes (or up to 24 hours if you plan ahead) means the flavors get absorbed deeply, making every bite utterly delicious.
Step 3: Prepare the Grill
Before you fire up your grill, take the chicken out of the fridge to bring it to room temperature — this step helps the meat cook more evenly. Next, preheat your grill to medium-high heat. A properly heated grill is essential for achieving that perfect char and juicy interior that makes grilled chicken so special.
Step 4: Grill the Chicken
Place the marinated chicken thighs on the grill and cook them for about 5 to 6 minutes per side, depending on thickness. Look for beautiful grill marks and cook until the chicken is cooked through and juices run clear. The delicious aroma alone will make your mouth water.
Step 5: Serve
After grilling, let the chicken rest for a few minutes so the juices redistribute, ensuring maximum juiciness. Serve the chicken hot alongside the remaining chimichurri sauce for dipping or drizzling to keep that fresh, zesty pop alive with every bite.
How to Serve Grilled Chicken Thighs with Chimichurri Recipe
Garnishes
A sprinkle of freshly chopped parsley or a few extra cilantro leaves works beautifully to brighten up the presentation. You can also add thin slices of red onion or a wedge of lime for a fresh, zesty finish that ties in perfectly with the chimichurri sauce.
Side Dishes
This dish pairs wonderfully with light, crisp sides. Think a simple green salad, grilled vegetables like zucchini or bell peppers, or even fluffy rice or quinoa to soak up every bit of that flavorful sauce. Roasted potatoes or a warm crusty bread are also fantastic companions.
Creative Ways to Present
You can make this recipe extra fun by serving the grilled chicken thighs sliced on top of warm flatbreads or inside tacos with a fresh cabbage slaw. Drizzling extra chimichurri over pasta or using the chicken to top a vibrant grain bowl are sure to impress family or guests alike.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the grilled chicken thighs and chimichurri separately in airtight containers in the refrigerator. This keeps the chicken juicy and the sauce fresh and vibrant for up to 3 days.
Freezing
You can freeze cooked chicken thighs for up to 3 months. Make sure to cool the chicken completely before freezing and store the chimichurri sauce separately in a smaller container or freezer bag. Thaw in the refrigerator overnight before reheating.
Reheating
To warm up the chicken, use a low oven or microwave to gently reheat without drying out the meat. Add a drizzle of reserved chimichurri sauce after reheating to refresh the flavors and maintain the dish’s signature brightness.
FAQs
Can I use bone-in chicken thighs for this Grilled Chicken Thighs with Chimichurri Recipe?
Absolutely! Bone-in thighs tend to be even juicier and more flavorful but will require a bit longer grilling time. Just monitor the internal temperature to ensure they reach 165°F for safety.
Is chimichurri spicy?
The heat level depends on the amount of jalapeño used. This recipe uses half a seeded jalapeño, which gives a gentle, mild kick that complements the herbs without overwhelming the palate. You can adjust to your taste by adding more or less.
Can I make the chimichurri sauce ahead of time?
Yes, chimichurri actually tastes better when it has had some time to meld in the refrigerator. You can prepare it up to 2 days in advance, just give it a good stir before serving.
What can I substitute for fresh herbs if I don’t have them?
Fresh herbs make a huge difference in flavor, but dried oregano is a reasonable substitute for the oregano here. For cilantro and parsley, try to find fresh versions if possible, but you can use a smaller amount of dried parsley if needed—just lower the quantity to avoid overpowering flavors.
Can this recipe be made on an indoor grill or grill pan?
Yes! An indoor grill or grill pan works perfectly well. Just make sure to preheat it thoroughly and maintain medium-high heat to get those lovely grill marks and caramelization.
Final Thoughts
There’s truly nothing like the joyous combination of smoky, tender grilled chicken with the fresh, herbaceous zing of homemade chimichurri. This Grilled Chicken Thighs with Chimichurri Recipe is one of those dishes that feels special yet is delightfully easy to execute. I can’t wait for you to give it a try and enjoy every vibrant bite as much as I do!
Print
Grilled Chicken Thighs with Chimichurri Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Grilling
- Cuisine: Argentinian
Description
This Grilled Chicken Thighs with Chimichurri recipe features succulent boneless, skinless chicken thighs marinated in a vibrant, herbaceous chimichurri sauce made from fresh cilantro, parsley, oregano, and a hint of jalapeño. The chicken is grilled to juicy perfection, making it a flavorful and satisfying main dish ideal for a quick weeknight dinner or a weekend barbecue.
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
- Make the Chimichurri Sauce: In a food processor, combine cilantro, parsley, oregano, shallot, garlic, and jalapeño. Pulse until finely chopped but textured. Add lemon juice, red wine vinegar, olive oil, kosher salt, and fresh ground pepper, pulsing again until well combined but still slightly textured.
- Marinate the Chicken: Place chicken thighs in a baking dish. Season both sides with salt and pepper. Pour about 1/4 cup of the chimichurri sauce over the chicken, turning to coat all sides evenly. Refrigerate and marinate for at least 20 minutes or up to 24 hours for enhanced flavor.
- Prepare the Grill: Remove chicken from fridge to bring to room temperature. Meanwhile, preheat your grill to medium-high heat to ensure it is hot and ready for grilling.
- Grill the Chicken: Place marinated chicken thighs on the hot grill. Cook for 5-6 minutes per side, or until the chicken is cooked through and juices run clear, indicating it is fully done and juicy.
- Serve: Remove grilled chicken from the grill and let it rest briefly to retain juices. Serve hot with the remaining chimichurri sauce on the side for drizzling or dipping as desired.
Notes
- Marinating the chicken for several hours or overnight enhances the flavor and tenderness.
- Ensure the grill is well preheated to prevent sticking and to get nice grill marks.
- Adjust jalapeño quantity to control the heat level of the chimichurri sauce.
- This recipe works well with bone-in thighs; just increase grilling time accordingly.
- Leftover chimichurri sauce can be stored in the fridge for up to 3 days.
