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
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
- 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
