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.
Ingredients
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
Instructions
In a food processor, combine the cilantro, parsley, oregano, shallot, garlic, and jalapeño.
Add lemon juice, red wine vinegar, olive oil, salt, and pepper. Pulse until well blended and finely chopped.
Place the chicken thighs in a baking dish, season with salt and pepper, and pour ¼ cup of the chimichurri sauce over them.
Turn the chicken to coat well, then cover and marinate in the fridge for 20 minutes up to 24 hours.
Remove the chicken from the fridge and let it sit at room temperature while you preheat your grill to medium-high.
Grill chicken for 5–6 minutes per side or until cooked through and juices run clear (internal temp 165°F).
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