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
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
- 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.
