If you’re craving a vibrant, flavor-packed dish that feels both fresh and deeply satisfying, you’re going to love this Grilled Chicken Thighs with Chimichurri Recipe. Juicy, tender chicken thighs get a zesty makeover thanks to the bright, herbaceous chimichurri sauce that’s bursting with cilantro, parsley, garlic, and just the right touch of heat from jalapeno. This recipe brings together simple, wholesome ingredients that create a harmony of bold tastes and beautiful colors on your plate — perfect for impressing family or friends at your next meal or simply treating yourself to something special.
Ingredients You’ll Need
Every ingredient in this Grilled Chicken Thighs with Chimichurri Recipe plays a key role, whether it’s lending freshness, heat, acidity, or richness. These simple pantry staples come together beautifully, making your cooking experience straightforward and your final dish unforgettable.
- Fresh cilantro: Adds a bright, citrusy flavor that is essential to authentic chimichurri.
- Fresh Italian parsley: Provides a fresh herbal base and vibrant green color.
- Fresh oregano or dried oregano: Contributes an earthy, slightly peppery note.
- Shallot: Gives a mild, slightly sweet onion flavor that balances the herbs.
- Garlic cloves: Infuses a fragrant punch that’s absolutely crucial for depth of flavor.
- Jalapeño pepper: Adds a subtle kick of heat, perfectly balanced by the herbs and citrus.
- Fresh lemon juice: Brightens the chimichurri with a fresh, zesty lift.
- Red wine vinegar: Offers tangy acidity to cut through the richness of the chicken.
- Olive oil: Brings smooth richness and helps meld all the flavors together.
- Kosher salt: Enhances and balances every element of the dish.
- Fresh ground pepper: Adds seasoning with a gentle heat and aromatic touch.
- Boneless, skinless chicken thighs: The star of the dish, juicy and full of flavor.
How to Make Grilled Chicken Thighs with Chimichurri Recipe
Step 1: Create the Chimichurri Sauce
Start your journey by pulsing fresh cilantro, parsley, oregano, shallot, garlic, and jalapeño in a food processor until finely chopped — not a puree, but still vibrant and textured. Then, add lemon juice, red wine vinegar, olive oil, kosher salt, and freshly ground pepper, pulsing until well blended but retaining some texture. This fresh, herbaceous sauce is what will transform your chicken into an unforgettable meal.
Step 2: Marinate the Chicken
Season the chicken thighs generously with salt and pepper on both sides, then pour about a quarter cup of your chimichurri over them, making sure every piece is coated. Let the magic happen by marinating the chicken in the fridge for at least 20 minutes, but if you can swing it, up to 24 hours will deepen the flavor and intensify the juiciness.
Step 3: Prepare to Grill
About 20 minutes before grilling, take the chicken out of the fridge to bring it to room temperature. Meanwhile, fire up your grill to a nice medium-high heat, which is perfect for getting a lovely sear that locks in the juices while allowing the inside to cook evenly.
Step 4: Grill the Chicken
Place the marinated chicken thighs on the hot grill, cooking for 5 to 6 minutes on each side. You’ll want that irresistible grill mark caramelization paired with a cooked-through, juicy interior. Keep an eye on it, and don’t rush the process — patience here will reward you with tender perfection.
Step 5: Rest and Serve
When your chicken is beautifully grilled, take it off and let it rest for a few minutes so the juices redistribute. Serve this masterpiece hot, drizzled with extra chimichurri sauce for an added burst of flavor, or pass the sauce around so everyone can enjoy it however they prefer.
How to Serve Grilled Chicken Thighs with Chimichurri Recipe
Garnishes
Fresh garnishes can elevate your plate and brighten every bite. Sprinkle chopped parsley, a few fresh cilantro leaves, or a wedge of lemon for that extra zing. Adding a dash of flaky sea salt right before serving can bring subtle crunch and a flavor boost.
Side Dishes
For side dishes, think fresh, easy, and complementary. A crisp green salad with a light vinaigrette, grilled vegetables, or roasted potatoes all pair beautifully with the richness of the chicken and the fresh sharpness of the chimichurri. Rice or warm tortillas can also round out this meal, making it hearty and satisfying.
Creative Ways to Present
Want to impress? Serve the grilled chicken thighs sliced over a bed of fluffy couscous or quinoa, drizzled generously with chimichurri sauce and sprinkled with toasted pine nuts. Or, toss everything into a wrap or pita with fresh veggies for a handheld delight. This versatile Grilled Chicken Thighs with Chimichurri Recipe is as adaptable as it is delicious.
Make Ahead and Storage
Storing Leftovers
Any leftover grilled chicken and chimichurri sauce can be stored in airtight containers in the refrigerator for up to 3 days. Keep the sauce separate from the chicken if possible to maintain its vibrant flavor and fresh texture.
Freezing
You can freeze grilled chicken thighs, but the chimichurri sauce is best fresh. Wrap the chicken tightly in plastic wrap or aluminum foil, place in a freezer-safe container or bag, and freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.
Reheating
For the best results, reheat chicken gently in a skillet over medium heat or in the oven at 350°F until warmed through. Avoid the microwave if you can — reheating slowly helps keep the chicken moist and tender. Add fresh chimichurri sauce after reheating to revive those fresh, zesty flavors.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts will work, but they are leaner and can dry out faster, so grill with extra care to keep them moist.
Is there a vegetarian alternative for the chimichurri sauce?
Yes! Chimichurri is naturally vegetarian and vegan-friendly since it’s herb and oil-based, so you can use it to flavor grilled vegetables, tofu, or plant-based proteins.
How spicy is the chimichurri in this recipe?
The heat level is mild thanks to only half a jalapeño with seeds removed, but you can adjust by adding more or less jalapeño or even leaving it out for no heat.
Can I make the chimichurri sauce ahead of time?
Definitely. Chimichurri actually mellows and deepens in flavor after sitting for at least a few hours in the fridge, so feel free to prepare it a day ahead.
What is the best type of grill to use for this recipe?
Whether you have a gas or charcoal grill, both work well. Charcoal adds smoky flavor, but gas is great for consistent heat and convenience.
Final Thoughts
There’s something truly joyful about grilling tender chicken thighs kissed by that tangy, vibrant chimichurri sauce. This Grilled Chicken Thighs with Chimichurri Recipe is a fantastic way to bring freshness, color, and bold flavor to your dinner table with ease. Trust me, once you try it, it will likely become a favorite go-to that everyone asks for again and again. So fire up the grill, gather your ingredients, and enjoy making this delicious dish part of your cooking repertoire!
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Grilled Chicken Thighs with Chimichurri Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes plus marinating time
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Argentinian
Description
This Grilled Chicken Thighs with Chimichurri recipe features juicy, tender chicken thighs marinated in a vibrant and herbaceous chimichurri sauce made from fresh cilantro, parsley, oregano, shallot, garlic, jalapeño, lemon juice, and red wine vinegar. Grilling the chicken over medium-high heat adds a smoky char that perfectly complements the bright, tangy sauce, making it an easy and flavorful dish ideal for summer cookouts or weeknight dinners.
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
- Prepare Chimichurri Sauce: In a food processor, combine the 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. Pulse again until the mixture is well combined but retains some texture.
- Marinate Chicken: Place the chicken thighs in a baking dish. 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 for at least 20 minutes or up to 24 hours for maximum flavor.
- Preheat Grill: Remove the chicken from the refrigerator to come to room temperature. Preheat your grill to medium-high heat to ensure proper searing and cooking.
- Grill Chicken: Place the marinated chicken thighs on the hot grill. Cook for about 5-6 minutes per side, or until the chicken is cooked through and the internal juices run clear.
- Serve: Remove chicken from the grill and let it rest briefly to allow juices to redistribute. Serve hot with the remaining chimichurri sauce on the side for drizzling or dipping.
Notes
- Marinating the chicken longer enhances the flavor and tenderness.
- Ensure the grill is properly preheated to get a nice sear and avoid sticking.
- Adjust the amount of jalapeño to control the spiciness of the chimichurri.
- This recipe works well with bone-in thighs if preferred; increase cooking time accordingly.
- Leftover chimichurri sauce can be refrigerated for up to 3 days.
