Grilled Chicken Thighs Chimichurri

This juicy grilled chicken thigh recipe delivers restaurant-quality flavor with minimal effort. The vibrant chimichurri sauce works double-duty as both a marinade and finishing sauce, infusing the chicken with herbaceous flavor while keeping it incredibly moist.

I first made this recipe during a summer cookout when I wanted something beyond basic grilled chicken. The bright green chimichurri sauce not only impressed my guests visually but had everyone asking for the recipe before dinner was over.

Ingredients

• Fresh cilantro: Provides the signature bright flavor that forms the chimichurri base
• Fresh parsley: Adds peppery notes that balance the cilantro perfectly
• Fresh oregano: Contributes earthiness that dried simply cannot match
• Shallot: Offers a milder onion flavor that doesn't overpower the herbs
• Garlic cloves: Create essential depth in the sauce
• Jalapeño: Provides gentle heat that can be adjusted to your preference
• Lemon juice: Adds brightness and helps tenderize the chicken
• Red wine vinegar: Balances the oil with necessary acidity
• Olive oil: Creates the silky texture while carrying all the flavors
• Kosher salt: Enhances every ingredient it touches
• Boneless skinless chicken thighs: Remain juicy even when slightly overcooked

Step-by-Step Instructions

Make the Chimichurri:

Place cilantro, parsley, oregano, shallot, garlic, and jalapeño in your food processor. Pulse several times until roughly chopped. The initial rough chop ensures you don't accidentally over-process the herbs, which can turn bitter. When adding the liquid ingredients, pulse just until everything is finely chopped but still has texture. You want to see tiny specks of herbs, not a completely smooth sauce.

Marinate the Chicken:

Season chicken thighs with salt and pepper before adding the chimichurri. This double-seasoning approach ensures flavor penetrates throughout. Use your hands to massage a quarter cup of the sauce into every surface of the chicken. The acid from the lemon juice and vinegar begins tenderizing immediately, but even 20 minutes makes a difference in flavor development.

Prepare for Grilling:

Remove chicken from refrigerator about 15 minutes before cooking. This slight temperature rise helps the chicken cook more evenly. Meanwhile, preheat your grill to medium-high heat, approximately 375-400°F. Clean and oil the grates thoroughly to prevent sticking.

Grill the Chicken:

Place thighs on the hot grill and cook for 5-6 minutes per side. Look for clear juices and an internal temperature of 165°F. Avoid excessive flipping which prevents proper caramelization. The natural fat in thighs helps them remain juicy even if slightly overcooked.

Serve and Enjoy:

Let chicken rest for 3-5 minutes before serving. This allows juices to redistribute throughout the meat. Drizzle reserved chimichurri generously over the top just before serving for maximum flavor impact.

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The first time I made this chimichurri sauce, I accidentally added twice the jalapeño. While initially worried, my family declared it their favorite version ever. Now we always make a double batch of the sauce because it disappears so quickly as everyone spoons extra over their plates.

Make-Ahead Options

The chimichurri sauce can be prepared up to two days in advance, though the vibrant green color is most impressive when made fresh. Store in an airtight container in the refrigerator, then bring to room temperature before serving. The olive oil may solidify slightly when cold, but will quickly return to its proper consistency at room temperature.

Substitution Ideas

If cilantro isn't your preference, double the parsley instead for a more traditional Argentinian chimichurri. For a spicier version, leave the jalapeño seeds in or substitute with a hotter pepper variety. Chicken breasts can replace thighs but require careful attention to avoid overcooking. For a completely different protein, this same chimichurri works beautifully with grilled flank steak or salmon.

Serving Suggestions

This versatile chicken pairs wonderfully with simple sides that won't compete with the flavorful sauce. Consider serving alongside roasted potatoes, a simple green salad, or grilled vegetables. For a complete Latin-inspired meal, serve with black beans and rice. The leftover chicken makes exceptional sandwiches or salad toppers for lunch the next day.

Cultural Context

Chimichurri originated in Argentina, where it traditionally accompanies grilled meats at asados (barbecues). While classic recipes vary by region and family, they typically include parsley, garlic, vinegar, oil, and chili flakes. This version incorporates cilantro for an additional layer of flavor that complements the chicken beautifully. In Argentina, chimichurri is often served in small bowls allowing diners to add as much as they desire to each bite.

Frequently Asked Questions

→ Can I use chicken breasts instead of thighs?

Yes, you can substitute chicken breasts. Slice them in half if large and pound to 1/2-inch thickness for even cooking. Adjust the grilling time to approximately 4 minutes per side.

→ How long should I marinate the chicken?

Marinate the chicken for at least 20 minutes, but you can leave it for up to 24 hours in the fridge for a deeper flavor.

→ What can I serve with this dish?

This dish pairs well with freshly grilled vegetables, a side salad, or roasted potatoes for a complete meal.

→ Can I make the chimichurri sauce ahead of time?

Yes, the chimichurri sauce can be prepared in advance, but it tastes best when consumed within 1-2 days for maximum freshness.

→ What other cuts of chicken can I use?

You can use drumsticks or bone-in thighs as alternatives. Adjust cooking times as needed since bone-in cuts take longer than boneless ones.

→ Can I make this recipe without a grill?

Absolutely! You can use a stovetop grill pan or bake the chicken in the oven at 375°F until fully cooked, about 25-30 minutes for thighs.