Description
Juicy grilled chicken thighs marinated in zesty chimichurri sauce. This quick and flavor-packed recipe is perfect for summer nights and easy dinners.
Ingredients
For the Chimichurri Sauce:
1/2 cup fresh cilantro
1/2 cup fresh Italian parsley, chopped
1 tablespoon fresh oregano (or 1 teaspoon dried)
1 small shallot, peeled
2 garlic cloves, peeled
1/2 jalapeño pepper, seeded
1 tablespoon fresh lemon juice
1 tablespoon red wine vinegar
1/2 cup olive oil
1 teaspoon kosher salt
Fresh ground black pepper
For the Chicken:
2 lbs boneless, skinless chicken thighs
Salt and pepper, to taste
Instructions
1. Combine cilantro, parsley, oregano, shallot, garlic, and jalapeño in a food processor and pulse until finely chopped.
2. Add lemon juice, vinegar, olive oil, salt, and pepper. Pulse again just until combined.
3. Trim excess fat from chicken thighs and season with salt and pepper.
4. Coat chicken with 1/4 cup of chimichurri sauce. Turn to coat evenly.
5. Marinate in the fridge for 20 minutes to 24 hours.
6. Let chicken sit at room temperature for 10–15 minutes before cooking.
7. Preheat grill to medium-high heat.
8. Grill chicken for 5–6 minutes per side, until internal temperature reaches 165°F.
9. Rest chicken briefly, then serve with remaining chimichurri sauce.
Notes
Chimichurri can be made ahead and kept refrigerated for up to 2 weeks.
Use breasts, drumsticks, or bone-in thighs if preferred. Adjust cook time as needed.
No grill? Use a grill pan or cast iron skillet indoors.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Chicken Recipes
- Method: Grilled
- Cuisine: Argentinian-American
Nutrition
- Serving Size: 2 thighs
- Calories: 444
- Sugar: 1g
- Sodium: 790mg
- Fat: 27g
- Saturated Fat: 5g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 44g
- Cholesterol: 215mg