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Grilled Chicken Thighs with Chimichurri Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 35 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Grilling
  • Cuisine: Argentinian

Description

This Grilled Chicken Thighs with Chimichurri recipe features tender and juicy boneless, skinless chicken thighs marinated in a vibrant, herb-packed Chimichurri sauce made from fresh cilantro, parsley, oregano, shallot, garlic, and jalapeño. The chicken is grilled to perfection, delivering smoky char marks and a zesty flavor that’s perfect for a quick and flavorful meal.

Ingredients

Chimichurri Sauce

  • 1/2 cup fresh cilantro
  • 1/2 cup fresh Italian parsley, chopped
  • 1 tablespoon fresh oregano (or 1 teaspoon dried oregano)
  • 1 small shallot, peeled
  • 2 cloves garlic, peeled
  • 1/2 jalapeno pepper, seeded
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon red wine vinegar
  • 1/2 cup olive oil
  • 1 teaspoon kosher salt
  • Fresh ground pepper, to taste

Chicken

  • 2 lbs boneless, skinless chicken thighs
  • Additional kosher salt and fresh ground pepper, to season

Instructions

  1. Make the Chimichurri Sauce: In a food processor, combine cilantro, parsley, oregano, shallot, garlic, and jalapeño. Pulse until finely chopped. Add lemon juice, red wine vinegar, olive oil, kosher salt, and fresh ground pepper, then pulse again until well combined but still slightly textured.
  2. Marinate the Chicken: Place chicken thighs in a baking dish and season both sides with salt and pepper. Pour about 1/4 cup of the chimichurri sauce over the chicken, turning to coat all sides evenly. Refrigerate and marinate for at least 20 minutes, up to 24 hours for maximum flavor.
  3. Prepare the Grill: Remove chicken from refrigerator to come to room temperature while preheating grill to medium-high heat.
  4. Grill the Chicken: Place marinated chicken thighs on the hot grill. Grill for about 5-6 minutes per side, or until cooked through and juices run clear.
  5. Serve: Remove chicken from grill and let it rest briefly. Serve hot, with remaining chimichurri sauce on the side for drizzling or dipping.

Notes

  • For extra flavor, marinate chicken overnight.
  • If you prefer milder heat, omit the jalapeño or keep the seeds.
  • You can use bone-in chicken thighs but adjust cooking time accordingly.
  • The chimichurri sauce can be stored in the refrigerator for up to 3 days.
  • If you don’t have a grill, this chicken can be cooked on a grill pan or under a broiler.

Find it online: https://slsrecipes.com/grilled-chicken-thighs-with-chimichurri-recipe/