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
Scale
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.
