If you’re craving a dish that’s bursting with vibrant, fresh flavors and juicy, tender meat, then this Grilled Chicken Thighs with Chimichurri Recipe is an absolute must-try. The magic of this recipe lies in the combination of perfectly grilled chicken thighs kissed by smoky flames and the bright, herbaceous punch of homemade chimichurri sauce. Whether you’re cooking for a weeknight dinner or impressing friends at a weekend barbecue, this dish delivers on taste, texture, and irresistible freshness every single time.
Ingredients You’ll Need
Gathering simple, fresh ingredients is the secret to nailing this Grilled Chicken Thighs with Chimichurri Recipe. Each component plays a meaningful role, from the fragrant herbs that brighten the sauce to the tender chicken thighs that soak up every bit of flavor.
- Fresh cilantro: Adds a zesty, slightly citrusy note that’s essential for chimichurri’s vibrant character.
- Fresh Italian parsley, chopped: Provides a fresh, grassy base enriching the sauce’s depth of flavor.
- Fresh oregano (or dried): Offers a warm, aromatic hint that ties the herbs together beautifully.
- Small shallot: Infuses a mild sweetness that balances the sauce’s acidity and spice.
- Garlic cloves: Packs a punch of sharp, savory flavor that makes this sauce unforgettable.
- Jalapeno pepper, seeded: Brings just enough heat to awaken the palate without overpowering.
- Fresh lemon juice: Brightens the sauce with lively citrus brightness.
- Red wine vinegar: Adds tang and depth, cutting through the richness of the chicken.
- Olive oil: Creates a luscious, smooth texture and helps marry all the ingredients.
- Kosher salt and fresh ground pepper: Essential for seasoning both chicken and sauce perfectly.
- Boneless, skinless chicken thighs: The star of the dish – juicy, flavorful, and ideal for grilling due to their fat content.
How to Make Grilled Chicken Thighs with Chimichurri Recipe
Step 1: Make the Chimichurri Sauce
Start by bringing all those fresh herbs and aromatics together. In a food processor, pulse the cilantro, parsley, oregano, shallot, garlic, and jalapeño until finely chopped but still textured — you want it lively, not a puree. Then, add the lemon juice, red wine vinegar, olive oil, kosher salt, and pepper, pulsing again to combine everything into a harmonious sauce that’s ready to elevate your chicken.
Step 2: Marinate the Chicken
Place your chicken thighs in a baking dish and season them generously with kosher salt and fresh ground pepper. Pour about a quarter cup of your vibrant chimichurri sauce over the chicken, making sure to turn and coat each piece evenly. Cover and let it marinate in the fridge for at least 20 minutes — but if you can, leave it up to 24 hours to let those flavors really seep deep into the meat.
Step 3: Prepare the Grill
When you’re ready to cook, take your chicken out of the refrigerator and let it come to room temperature while you heat your grill to medium-high. This ensures even cooking and a beautifully caramelized exterior.
Step 4: Grill the Chicken
Place the marinated chicken thighs carefully onto the hot grill. Grill them for about 5 to 6 minutes per side until you see those gorgeous char marks and the chicken is cooked through, with juices running clear. That perfect combination of smoky grill flavor and juicy tenderness is what you’re aiming for.
Step 5: Serve
Once grilled to perfection, remove the chicken from the heat and let it rest for a few minutes. Serve hot with the remaining chimichurri sauce on the side to drizzle over or dip into, adding an extra burst of fresh, zesty flavor just when you take that first bite.
How to Serve Grilled Chicken Thighs with Chimichurri Recipe
Garnishes
Fresh herbs like parsley or cilantro sprigs add a gorgeous pop of green and freshness right on top. A wedge of lemon or lime served alongside lets your guests add a zingy citrus finish. If you like a little extra heat, sprinkle some red pepper flakes for color and spice.
Side Dishes
This dish pairs beautifully with simple grilled vegetables or a light salad to keep things fresh and balanced. For a heartier option, creamy mashed potatoes, fluffy rice, or even some grilled corn on the cob complement the robust flavors of the chicken and chimichurri wonderfully.
Creative Ways to Present
For a fun family-style meal, arrange the chicken thighs on a large platter and spoon chimichurri generously over the top, surrounded by colorful sides. You can also create vibrant tacos by slicing the chicken and topping with chimichurri, avocado slices, and a sprinkle of queso fresco on warm tortillas.
Make Ahead and Storage
Storing Leftovers
You can store any leftover grilled chicken thighs with chimichurri in an airtight container in the refrigerator for up to 3 days. The flavors deepen as the chimichurri continues to mingle with the chicken while chilled, making each bite even more satisfying.
Freezing
If you want to save some for later, this chicken freezes well. Wrap each piece tightly in plastic wrap and place in a freezer-safe container or bag for up to 2 months. Be sure to freeze the chimichurri sauce separately for best texture when thawed.
Reheating
Reheat the chicken gently in the oven or on the stovetop to keep it juicy—avoid the microwave to prevent drying out. Add a fresh drizzle of chimichurri once warmed for that fresh, zesty finish that makes this dish so irresistible.
FAQs
Can I use chicken breasts instead of thighs?
You can, but chicken thighs are recommended because they stay juicier and more flavorful on the grill. Breasts tend to dry out faster, so if you use them, watch your cooking times closely.
How spicy is the chimichurri sauce?
The heat comes from half a seeded jalapeño, which adds a gentle kick without being overwhelming. You can easily adjust the spice level by adding more or less jalapeño or leaving the seeds in for extra heat.
Can I prepare the chimichurri sauce ahead of time?
Absolutely! Chimichurri actually benefits from time to let flavors meld. You can make it a day ahead and store it in the fridge; just bring it back to room temperature before serving.
What if I don’t have a grill?
No grill? No problem! You can cook the chicken thighs in a hot cast iron skillet or under the broiler to get a similar charred effect. Just be sure to watch closely to prevent burning.
Is chimichurri sauce gluten-free?
Yes, this Grilled Chicken Thighs with Chimichurri Recipe is naturally gluten-free, making it a great option for those with gluten sensitivities or anyone looking to eat clean and fresh.
Final Thoughts
Honestly, this Grilled Chicken Thighs with Chimichurri Recipe has quickly become one of my absolute favorites to make and share. The way the fresh chimichurri livens up those juicy grilled thighs is pure magic. I encourage you to try it at home—it’s straightforward, packed with flavor, and perfect for any occasion. Once you taste it, I promise it’ll be on your recipe rotation for good!
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Grilled Chicken Thighs with Chimichurri Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
This Grilled Chicken Thighs with Chimichurri recipe features juicy, tender boneless chicken thighs marinated in a vibrant and zesty chimichurri sauce made from fresh herbs, garlic, jalapeño, and tangy lemon and red wine vinegar. Perfectly grilled to smoky perfection, this dish is easy to prepare and delivers bold, fresh flavors ideal for a quick weeknight dinner or a weekend cookout.
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
- Make the Chimichurri Sauce: In a food processor, combine the cilantro, parsley, oregano, shallot, garlic, and jalapeño. Pulse until everything is finely chopped. Add the lemon juice, red wine vinegar, olive oil, kosher salt, and fresh ground pepper, and pulse again until the mixture is well combined but still has some texture.
- Marinate the 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. Let the chicken marinate in the refrigerator for at least 20 minutes and up to 24 hours for maximum flavor.
- Prepare the Grill: Take the chicken out of the refrigerator to let it come to room temperature while you preheat your grill to medium-high heat.
- Grill the Chicken: Once the grill is hot, place the marinated chicken thighs on the grill. Grill for about 5-6 minutes per side, or until the chicken is cooked through and the juices run clear.
- Serve: Remove the chicken from the grill and let it rest briefly. Serve hot, with the remaining chimichurri sauce on the side for drizzling or dipping.
Notes
- For more flavor, marinate the chicken overnight in the refrigerator.
- Make sure to seed the jalapeño to reduce heat if you prefer a milder chimichurri.
- Leftover chimichurri sauce can be stored in an airtight container in the refrigerator for up to 3 days.
- If you don’t have a grill, you can use a grill pan or broil the chicken in the oven as alternatives.
- Let the chicken rest after grilling to ensure juiciness and better texture.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: Argentinian
