Chimichurri Chicken Thighs (Grilled & Flavor-Packed!)

It started with a backyard summer night — the kind where everything smells like grass and charcoal, and the grill does most of the talking. That’s when I first tossed chicken thighs in chimichurri, thinking it was just a garnish. Spoiler: it became the star. Chimichurri chicken thighs are bold, juicy, and ready in less time than it takes the sun to set.

Why You’ll Love This Chimichurri Chicken

This dish is a true summer dream. Chimichurri chicken thighs bring together bold, herby flavor and juicy, perfectly grilled meat in every bite. The chimichurri sauce is bright and punchy, bursting with fresh parsley, cilantro, garlic, and just enough jalapeño to add a gentle kick. It works as both a marinade and a vibrant finishing sauce, which means every piece of chicken is packed with flavor inside and out. Plus, chicken thighs are naturally tender and stay incredibly juicy on the grill, making them ideal for warm-weather meals. Whether you’re cooking for a crowd or just craving something fresh, chimichurri chicken thighs never disappoint — they’re fast, flavorful, and seriously satisfying.

You can swap in other cuts if you like. Cook them outside on the grill or inside in a skillet — totally flexible. And best of all, it’s quick. You can marinate in just 20 minutes or let it sit overnight for deeper flavor. Either way, dinner’s easy, fresh, and downright irresistible.

Ingredients You’ll Need

For the Chimichurri Sauce

To make the chimichurri, you’ll need:

• ½ cup chopped cilantro
• ½ cup chopped Italian parsley
• 1 tablespoon fresh oregano (or 1 teaspoon dried)
• 1 small shallot
• 2 garlic cloves
• ½ jalapeño (seeded)
• 1 tablespoon lemon juice
• 1 tablespoon red wine vinegar
• ½ cup olive oil
• 1 teaspoon kosher salt
• Fresh ground black pepper

Everything goes into the food processor. It’s quick, bright, and a little spicy.

For the Chicken

You’ll need:

• 2 lbs boneless, skinless chicken thighs
• Salt and pepper to taste

Optional: Use breasts, drumsticks, or bone-in thighs instead. Just adjust the cook time.

How to Make Chimichurri Chicken Thighs (Step-by-Step)

Make the Chimichurri Sauce

First, blend the fresh herbs, shallot, garlic, and jalapeño in a food processor. Pulse until chopped finely.

Add lemon juice, vinegar, olive oil, salt, and pepper. Pulse again just to combine — don’t overblend. The texture should stay a bit rustic.

Prefer doing it by hand? Chop everything finely and stir it all together in a bowl. Either method works beautifully.

Marinate the Chicken

Trim off extra fat from your chicken thighs. Season with salt and pepper.

Spoon about ¼ cup of the chimichurri over the chicken and toss to coat. Make sure every piece gets a good bit of that green magic.

Cover and refrigerate for at least 20 minutes. If you have time, marinate for a few hours or even overnight. More time means more flavor.

Right before grilling, let the chicken sit out for 10–15 minutes to come to room temp.

Grill to Perfection

Preheat your grill to medium-high. You want a good sizzle when the chicken hits the grates.

Grill each thigh for 5–6 minutes per side. The outside should have grill marks and the inside should reach 165°F.

If you’re using breasts, pound them to ½ inch thick first and grill just 4 minutes per side.

Once done, let the chicken rest for a couple of minutes, then spoon more chimichurri on top.

Tips & Variations

No grill? No problem at all. You can absolutely make chimichurri chicken thighs on the stovetop using a grill pan or a well-seasoned cast iron skillet. You’ll still get that satisfying sear and juicy texture.

Not a fan of cilantro? No worries there either. Just double up on the parsley — the chimichurri sauce will still be vibrant, fresh, and full of flavor.

While chimichurri isn’t traditionally used as a marinade, it works beautifully here. The bold herbs and garlic soak right into the chicken thighs, adding depth in every bite.

Using drumsticks or bone-in cuts instead? Just add a few extra minutes to your cooking time to ensure doneness.

Serving Suggestions

This dish goes great with grilled corn slathered in extra chimichurri — the char and herbs make a delicious combo. Or serve chimichurri chicken thighs alongside a cold watermelon salad for a sweet, refreshing contrast that balances the bold flavors.

Coconut lime rice makes a creamy, tangy base that soaks up all those juicy, herby drippings from the chicken. It’s a full plate of summer joy.

If you’ve got leftover sauce, don’t let it go to waste. Stir it into mayo for a quick sandwich spread, toss it with roasted vegetables, or even swirl it into scrambled eggs. Chimichurri is wildly versatile, and it keeps your meals exciting beyond just one night.

Make Ahead & Storage Tips

Prep in Advance

You can make the chimichurri a day or two ahead of time, which makes this recipe great for busy weeks or easy entertaining. Store it in an airtight container in the fridge, and it will stay fresh for up to 2 weeks. That said, the flavor of the chimichurri is brightest and most vibrant during the first few days, so use it early if you can.

When it comes to the chicken, go ahead and marinate it up to 24 hours in advance. Chimichurri chicken thighs benefit from that extra soak time. The longer the chicken sits in the marinade, the deeper and richer the herb and garlic flavors become by grilling time.

Storage Instructions

Leftover cooked chimichurri chicken thighs? Don’t let that goodness go to waste. Store the cooled chicken in an airtight container and keep it in the fridge for up to 3 to 4 days. It reheats beautifully for quick lunches or next-day tacos.

If you’ve got extra chimichurri sauce, that’s a win. Pour it into small containers or spoon it into an ice cube tray for easy portioning. Freeze until solid, then transfer to a freezer-safe bag. It’ll stay fresh for up to 6 months.

This way, you can enjoy the bold flavors of chimichurri chicken thighs anytime, without the prep. Just thaw, reheat, and let the flavor shine all over again.

Chimichurri Chicken Thighs Recipe Card

Print

Explore Similar Recipes

If you love bold, juicy chicken, check out my baked chicken thighs with crispy skin for an oven-friendly favorite.
For something cozy and creamy, this creamy Tuscan chicken with orzo is a must.
Or bring the flavor fiesta with a flavorful chicken enchilada casserole.
For summer grill vibes, these juicy BBQ chicken thighs always hit the spot.

Frequently Asked Questions

You can also catch more behind-the-scenes cooking tips and new ideas on Instagram and Pinterest.