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If you’re craving a meal bursting with vibrant, fresh flavors and juicy, tender meat, look no further than this Grilled Chicken Thighs with Chimichurri Recipe. The juicy, smoky chicken pairs perfectly with the bright, herbaceous chimichurri sauce, creating a harmonious explosion of taste that’s as simple to prepare as it is unforgettable. Whether for a casual family dinner or impressing guests at a weekend barbecue, this dish will quickly become one of your go-tos for effortless, mouth-watering meals.

Grilled Chicken Thighs with Chimichurri Recipe - Recipe Image

Ingredients You’ll Need

This Grilled Chicken Thighs with Chimichurri Recipe relies on straightforward ingredients that come together beautifully to deliver layers of flavor. Each component plays a key role: fresh herbs build that iconic chimichurri punch, garlic and jalapeño add depth and a touch of heat, while the chicken thighs guarantee juicy, tender meat perfect for grilling.

Fresh cilantro (1/2 cup): Brings a bright, citrusy note that’s essential for authentic chimichurri.
Fresh Italian parsley (1/2 cup, chopped): Adds a clean, herbal flavor and vibrant green color.
Fresh oregano (1 tablespoon) or dried oregano (1 teaspoon): Offers a subtle earthiness that balances the herbs.
Small shallot, peeled: Gives a mild onion flavor that enhances complexity without overpowering.
Garlic cloves (2, peeled): Lends a pungent richness that complements the grilled chicken perfectly.
Jalapeño pepper (1/2, seeded): Adds a gentle kick of heat that wakes up the palate without overshadowing.
Fresh lemon juice (1 tablespoon): Injects bright acidity to cut through the richness of the chicken.
Red wine vinegar (1 tablespoon): Provides tanginess that complements the herbs and oil.
Olive oil (1/2 cup): Binds everything together with smoothness and richness.
Kosher salt (1 teaspoon) plus extra for seasoning: Enhances all the natural flavors, making every bite pop.
Fresh ground pepper, to taste: Adds subtle heat and aromatic warmth.
Boneless, skinless chicken thighs (2 lbs): Chosen for their juiciness and flavor that shine when grilled.

How to Make Grilled Chicken Thighs with Chimichurri Recipe

Step 1: Make the Chimichurri Sauce

Start by preparing that vibrant chimichurri sauce that will make this dish unforgettable. In a food processor, toss in the fresh cilantro, parsley, oregano, shallot, garlic, and seeded jalapeño. Pulse just enough to finely chop the herbs and aromatics—you want the sauce textured, not pureed. Then add the lemon juice, red wine vinegar, olive oil, kosher salt, and freshly ground pepper. Pulse briefly again to combine everything while keeping some delightful chunks and texture.

Step 2: Marinate the Chicken

Place your chicken thighs snugly in a baking dish and season both sides generously with salt and pepper. Pour about 1/4 cup of the freshly made chimichurri over the chicken. Use your hands or a spoon to evenly coat every piece so that each bite will be infused with those herby, zesty flavors. Cover and refrigerate for at least 20 minutes. If you have more time, letting the chicken soak in the marinade up to 24 hours will deepen the flavors beautifully.

Step 3: Prepare the Grill

Before grilling, take the chicken out of the fridge to come to room temperature; this helps it cook more evenly. Meanwhile, preheat your grill to a steady medium-high heat—the kind of temperature that will give you those irresistible grill marks while keeping the chicken juicy inside.

Step 4: Grill the Chicken

Place the marinated chicken thighs directly onto the hot grill. Grill each side for about 5 to 6 minutes until the chicken is cooked through, juices run clear, and you have those beautiful caramelized edges. Resist the urge to constantly flip; letting the chicken sear properly builds layers of smoky flavor that make this dish shine.

Step 5: Serve

Once grilled to perfection, transfer the chicken onto a platter and let it rest for a few minutes. This little pause locks in the juices and gives you moist, tender meat every time. Serve hot, offering the remaining chimichurri sauce on the side for drizzling or dipping, so everyone can add as much herbaceous brightness as they like.

How to Serve Grilled Chicken Thighs with Chimichurri Recipe

Garnishes

Simple, fresh garnishes elevate this dish wonderfully. Sprinkle some chopped fresh parsley or cilantro over the top just before serving for an extra pop of green and freshness. A wedge of lemon on the side adds a fresh squeeze of citrus to brighten the flavors even more.

Side Dishes

This plate-friendly Grilled Chicken Thighs with Chimichurri Recipe pairs delightfully with a variety of sides. Consider serving it with grilled vegetables like zucchini or bell peppers to keep the BBQ vibe going. Alternatively, a light quinoa salad or buttery roasted potatoes are great for soaking up every bit of that wonderful chimichurri sauce.

Creative Ways to Present

For a fun twist, slice the grilled chicken and pile it onto warm tortillas, drizzle with chimichurri, and add avocado and pickled onions for fresh, handheld delights. Or turn this recipe into a vibrant salad topping on arugula or mixed greens. No matter how you present it, the bold flavors and inviting colors will impress every time.

Make Ahead and Storage

Storing Leftovers

After enjoying your meal, store any leftover chicken and chimichurri sauce separately in airtight containers in the refrigerator. The chicken will stay delicious for up to 3 days, maintaining its tender texture while the sauce remains bright and flavorful.

Freezing

If you want to save grilled chicken for later, it freezes beautifully. Wrap the chicken tightly or place it in a freezer-safe container and freeze for up to 2 months. Keep the chimichurri sauce refrigerated separately or in a small container in the freezer. Thaw in the refrigerator overnight before reheating.

Reheating

To reheat, gently warm the chicken in a skillet over medium heat or in an oven set at 350°F (175°C) until heated through. Avoid microwaving if possible, as this can dry out the chicken. Serve with fresh chimichurri spooned generously on top to refresh those vibrant flavors.

FAQs

Can I use bone-in chicken thighs for this recipe?

Absolutely! Bone-in thighs are juicy and flavorful but require a slightly longer grill time. Just make sure they reach an internal temperature of 165°F (74°C) for safety, and adjust cooking times accordingly.

Is it okay to skip the jalapeño if I want a milder dish?

Yes, you can omit the jalapeño or substitute with a milder pepper like poblano or even leave it out entirely. The chimichurri will still be delicious and fresh, just less spicy.

How long can I marinate the chicken?

While 20 minutes is the minimum, marinating up to 24 hours in the fridge infuses the chicken with deeper flavor. Just avoid exceeding 24 hours because the acid in the marinade might start to change the chicken’s texture.

Can I prepare the chimichurri sauce ahead of time?

Definitely! You can make the chimichurri up to 2 days in advance. Keep it refrigerated in an airtight container, then give it a quick stir before using to re-emulsify the oil and herbs.

What’s the best way to grill if I don’t have a gas grill?

If you don’t have a gas grill, a charcoal grill works wonderfully, imparting that extra smoky flavor. Alternatively, use a grill pan on your stovetop to achieve similar grill marks and sear.

Final Thoughts

There is something undeniably joyful about grilling up tender chicken thighs and draping them in a zesty, homemade chimichurri sauce. This Grilled Chicken Thighs with Chimichurri Recipe is approachable for cooks of all levels and guaranteed to bring smiles. I encourage you to try it soon, whether for a weeknight meal or your next cookout—you’ll be amazed at how a handful of simple ingredients can elevate your dinner table so wonderfully.

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