Grilled Chicken Thighs Chimichurri

This juicy grilled chicken dish pairs perfectly with a vibrant chimichurri sauce that doubles as both marinade and topping. The bright, herb-packed sauce complements the smoky char of the grilled thighs for a restaurant-quality meal you can easily make at home.

I first made this recipe for a summer backyard gathering and it quickly became my signature dish. Even my herb-skeptical teenagers request it regularly now, especially when we have friends over.

Ingredients

• Fresh cilantro and parsley: Create the vibrant green base of authentic chimichurri
• Fresh oregano: Adds complexity but dried works in a pinch
• Shallot: Provides gentle onion flavor without overpowering
• Garlic cloves: Bring essential pungency; look for firm bulbs without sprouting
• Jalapeño: Adds gentle heat without overwhelming; use seeds for extra spice
• Lemon juice and red wine vinegar: Provide necessary brightness for balancing the rich chicken
• Quality olive oil: Emulsifies the sauce; use extra virgin for best flavor
• Boneless skinless chicken thighs: Stay juicy even when slightly overcooked

Step-by-Step Instructions

Make the Chimichurri:

Add cilantro, parsley, oregano, shallot, garlic and jalapeño to your food processor. Pulse briefly until roughly chopped but not pureed. The texture should remain somewhat coarse for authentic chimichurri. Next add lemon juice, red wine vinegar, olive oil, salt and pepper. Pulse again until well combined but still maintaining some texture. The sauce should be vibrant green with visible herb flecks.

Marinate the Chicken:

Season chicken thighs generously with salt and pepper on both sides. Place in a shallow baking dish and pour approximately 1/4 cup of the freshly made chimichurri over the chicken. Turn each piece to ensure complete coverage. Allow to marinate for at least 20 minutes at room temperature or up to 24 hours in the refrigerator. Reserve remaining chimichurri for serving.

Preheat and Prep:

Remove marinated chicken from refrigerator about 15 minutes before cooking if chilled. This helps the meat cook more evenly. Meanwhile preheat your grill to medium high heat about 400°F. Clean and oil the grates thoroughly to prevent sticking.

Grill the Chicken:

Place marinated chicken thighs on the preheated grill. Cook for approximately 5 to 6 minutes on the first side until grill marks appear and the meat releases easily. Flip and continue cooking for another 5 to 6 minutes until internal temperature reaches 165°F and juices run clear. Avoid repeatedly flipping which prevents proper caramelization.

Serve and Enjoy:

Transfer grilled chicken to a serving platter and let rest for 3 to 5 minutes. This allows juices to redistribute throughout the meat. Drizzle with fresh reserved chimichurri or serve it on the side for guests to add themselves. The vibrant green sauce creates beautiful contrast against the charred chicken.

Pin it

My absolute favorite part of this recipe is the versatility of chimichurri sauce. I first discovered it during a trip to Argentina where it accompanies nearly everything. The bright herbal flavor cuts through the richness of grilled meats perfectly. My family now puts it on everything from eggs to roasted vegetables.

Storage Solutions

Properly store leftover chicken in an airtight container in the refrigerator for up to 4 days. For best results keep the chimichurri separate from cooked chicken when storing. The sauce will naturally darken slightly but remain delicious for 2 days. For longer storage freeze individual portions of chicken with a small container of sauce for up to 3 months. Thaw overnight in the refrigerator before gently reheating.

Customization Options

This recipe welcomes many variations to suit your taste preferences. Try substituting mint for some of the cilantro if you enjoy a more refreshing profile. For a spicier version leave jalapeño seeds intact or substitute serrano pepper. If fresh herbs are limited you can make a simplified version with just parsley, oregano and garlic that still delivers excellent flavor. The sauce works beautifully with other proteins too including skirt steak, pork tenderloin or even firm white fish.

Serving Suggestions

Transform this chicken into a complete meal with minimal effort. Serve alongside a simple arugula salad dressed with lemon juice and olive oil for a light option. For heartier appetites pair with roasted sweet potatoes or crispy smashed potatoes that can catch extra chimichurri sauce. A cooling side like cucumber tomato salad provides pleasant contrast to the herbal intensity. Leftovers make incredible sandwiches the next day especially when stuffed into crusty bread with avocado slices.

Pin it

Frequently Asked Questions

→ What is chimichurri sauce made of?

Chimichurri sauce is made from fresh cilantro, parsley, oregano, garlic, shallots, jalapeño, olive oil, lemon juice, and red wine vinegar, seasoned with salt and pepper.

→ How long should I marinate the chicken?

You can marinate the chicken thighs for a minimum of 20 minutes or up to 24 hours in the refrigerator. The longer the marinade, the deeper the flavor.

→ What temperature should the grill be for chicken thighs?

Preheat your grill to medium-high heat for cooking chicken thighs. This ensures even cooking and a nice charred exterior.

→ Can I use bone-in chicken for this dish?

Yes, you can use bone-in chicken thighs or drumsticks. Keep in mind that they will take a bit longer to cook compared to boneless cuts.

→ How should I store leftover chimichurri sauce?

Store leftover chimichurri sauce in an airtight container in the refrigerator. For the freshest taste, use it within 1-2 days, though it can last up to a week.