Chimichurri Chicken Thighs

Ready for Flavor? These Chimichurri Chicken Thighs Deliver.
If dinner time at your house feels more like a race against the clock than a chance to unwind, you’re not alone. That’s why I’m obsessed with these Chimichurri Chicken Thighs—they’re bold, fresh, and come together without a ton of fuss. Whether you’re juggling work, homework, or just trying to avoid another boring baked chicken situation, this recipe is your new weeknight hero.

With a vibrant herb sauce, tender chicken, and a bit of a kick (don’t worry—it’s friendly heat!), this dish brings a pop of South American flair to your table with minimal effort. Plus, it’s grill-friendly and make-ahead approved. What’s not to love?

Why You’ll Love These Chimichurri Chicken Thighs

Let’s break it down, shall we?

• Fast marinade, big flavor: Even 20 minutes gives you juicy, flavor-packed results.
• Grill or stovetop friendly: Perfect for summer cookouts or rainy-day dinners.
• Family-approved: Bold but not too spicy—great for adventurous eaters and picky kiddos alike.
• Leftovers? Yes please. These thighs taste just as good (if not better) the next day.

Ingredients That Make Magic

Here’s what you’ll need to make these Chimichurri Chicken Thighs sing:

• ½ cup fresh cilantro
• ½ cup fresh Italian parsley, chopped
• 1 tablespoon fresh oregano (or 1 tsp dried if that’s what you’ve got)
• 1 small shallot, peeled
• 2 cloves garlic, peeled
• ½ jalapeño, seeded (or leave a few seeds in if you like heat!)
• 1 tablespoon fresh lemon juice
• 1 tablespoon red wine vinegar
• ½ cup olive oil
• 1 teaspoon kosher salt
• Fresh ground pepper, to taste
• 2 lbs boneless, skinless chicken thighs

Let’s Cook This Thing

Step 1: Make the Chimichurri Sauce
Break out that food processor (or blender if needed). Toss in your cilantro, parsley, oregano, shallot, garlic, and jalapeño. Give it a few good pulses.
Next, drizzle in the lemon juice, red wine vinegar, olive oil, salt, and pepper. Blend until everything’s finely chopped and well combined. Boom—you’ve got chimichurri.

Step 2: Marinate the Chicken
Place your chicken thighs in a baking dish or zip-top bag. Season with a pinch of salt and pepper. Then pour about ¼ cup of your chimichurri sauce over the chicken.
Turn to coat every juicy bit. Let that soak in the fridge for at least 20 minutes—or if you’re a planner, let it chill overnight.

Step 3: Grill It Up
Take the chicken out of the fridge and let it rest while you preheat your grill (or stovetop grill pan) to medium-high.
Grill the chicken for about 5–6 minutes per side, or until the juices run clear and the internal temp hits 165°F. No guesswork, just flavor.

Step 4: Serve and Savor
Serve hot with extra chimichurri on the side. Pro tip: Drizzle a little over rice, roasted veggies, or even a crusty hunk of bread. Thank me later.

Tips from My Kitchen to Yours

• Short on fresh herbs? Dried oregano works just fine, and flat-leaf parsley is your best friend.
• Want more heat? Add more jalapeño or toss in a dash of red pepper flakes.
• No grill? No problem. A cast iron skillet or grill pan works wonders. Just get a good sear and finish in the oven if needed.
• Chimichurri leftovers: Don’t toss it! It’s amazing on scrambled eggs, sandwiches, or even pasta. Seriously.

A Little Story from My Stove

The first time I made these Chimichurri Chicken Thighs, it was a chaotic Tuesday evening. You know the kind—everyone’s hangry, laundry’s piled sky-high, and you’re two seconds from just ordering pizza. I threw this together on a whim (because herbs were on sale), and my family devoured it like it was Sunday dinner. Now it’s a go-to whenever I need an easy win.

FAQs – Because I Know You’re Wondering

Conclusion

These Chimichurri Chicken Thighs aren’t just another chicken dinner—they’re a flavorful escape from the everyday dinner rut. With bold herbs, zesty citrus, and just the right kick of heat, this dish brings life back to the weeknight grind. It’s the kind of meal that feels like you spent hours prepping, but really, it’s just a handful of fresh ingredients and a few simple steps.

It’s also a dish that adapts to you. Need a quick 30-minute meal after soccer practice? Done. Hosting friends for a casual backyard hangout? This chicken has that “wow” factor. It’s cozy enough for chilly evenings and bright enough for sunny afternoons—basically, a year-round MVP.

So go ahead, grab those herbs, fire up the grill (or skillet), and get ready to wow your taste buds. Whether it’s your first time making chimichurri or your fiftieth, this recipe delivers every single time. Chicken night just got a major upgrade—and your dinner table will thank you for it.

More Chicken Magic You’ll Love

If you’re swooning over these Chimichurri Chicken Thighs (who wouldn’t be?), I’ve got even more mouthwatering chicken recipes that bring bold flavor and easy prep straight to your dinner table. From spicy to creamy to everything in between, here are some tasty ideas to explore next:

• Craving more heat? Turn up the spice with this Spicy Jalapeño Chicken Recipe—it’s got that perfect kick and sizzle.
• Love a good mashup? These Buffalo Chicken Cheesesteak Stuffed Shells are the ultimate comfort food combo.
• Want something cozy but still packed with fresh flavor? Try the Chicken Potato Broccoli Casserole—it’s creamy, hearty, and family-friendly.
• Keeping things fresh and fun? These Shredded Chicken Tacos with Creamy Chimichurri take the classic taco night to a whole new level.

No matter your flavor mood, there’s a Chicken Magic recipe ready to make dinner exciting again. Go explore, experiment, and keep that delicious momentum going!

Chimichurri Chicken Thighs

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• Author: Aneta
• Total Time: 32 mins
• Yield: 4 servings 1x

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Description

These Chimichurri Chicken Thighs are juicy, zesty, and bursting with herby goodness. Made with a fresh chimichurri sauce and grilled to perfection, this recipe is ideal for a quick weeknight dinner or a weekend cookout.

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Ingredients

Scale 1x2x3x

• ½ cup fresh cilantro

• ½ cup fresh Italian parsley, chopped

• 1 tablespoon fresh oregano (or 1 teaspoon dried)

• 1 small shallot, peeled

• 2 cloves garlic, peeled

• ½ jalapeño pepper, seeded

• 1 tablespoon fresh lemon juice

• 1 tablespoon red wine vinegar

• ½ cup olive oil

• 1 teaspoon kosher salt

• Fresh ground pepper, to taste

• 2 lbs boneless, skinless chicken thighs

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Instructions

1. In a food processor, combine the cilantro, parsley, oregano, shallot, garlic, and jalapeño.

2. Add lemon juice, red wine vinegar, olive oil, salt, and pepper. Pulse until well blended and finely chopped.

3. Place the chicken thighs in a baking dish, season with salt and pepper, and pour ¼ cup of the chimichurri sauce over them.

4. Turn the chicken to coat well, then cover and marinate in the fridge for 20 minutes up to 24 hours.

5. Remove the chicken from the fridge and let it sit at room temperature while you preheat your grill to medium-high.

6. Grill chicken for 5–6 minutes per side or until cooked through and juices run clear (internal temp 165°F).

7. Serve hot with additional chimichurri sauce on the side.

Notes

Don’t skip the marinating time—it’s what gives the chicken that incredible flavor.
No grill? A grill pan or cast iron skillet works beautifully.
Save leftover chimichurri for eggs, veggies, or sandwiches the next day!
Prefer chicken breasts? You can use them, just adjust cooking time accordingly.

• Prep Time: 20 mins
• Cook Time: 12 mins
• Category: Main course
• Method: Grilling
• Cuisine: south American

Nutrition

• Serving Size: 1 serving
• Calories: 430 kcal
• Sugar: 0.6 g
• Sodium: 580 mg
• Fat: 34 g
• Saturated Fat: 6 g
• Unsaturated Fat: 25 g
• Trans Fat: 0 g
• Carbohydrates: 2 g
• Fiber: 0.8 g
• Protein: 29 g
• Cholesterol: 140 mg