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Chimichurri Chicken Thighs

Zesty Chimichurri Chicken Thighs Perfect for Summer Grilling

Chimichurri Chicken Thighs is a vibrant Argentinian delight perfect for summer grilling, marrying juicy chicken with zesty chimichurri sauce.
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Prep Time 20 minutes
Cook Time 12 minutes
Marinating Time 20 minutes
Total Time 52 minutes
Servings: 4 thighs
Course: Chicken
Cuisine: Argentinian
Calories: 265
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Chimichurri Sauce
  • 1 bunch Fresh Cilantro Adds a bright, herbaceous flavor; substitute with parsley for a more traditional taste.
  • 1 bunch Fresh Italian Parsley Provides a complementary herbaceous note; use equal parts if cilantro is omitted.
  • 1 tablespoon Fresh Oregano Enhances the flavor profile; dried oregano can be used but reduce quantity to one teaspoon.
  • 1 small Shallot Adds a mild sweetness and depth; can be substituted with red onion if needed.
  • 2 cloves Garlic Infuses the sauce with richness; use fresh cloves for best flavor.
  • 1 small Jalapeño Pepper Offers a slight heat; can be omitted for a milder sauce.
  • 2 tablespoons Fresh Lemon Juice Brightens the sauce; use lime juice as a substitute if preferred.
  • 2 tablespoons Red Wine Vinegar Adds tanginess; white wine vinegar can also work here.
  • 1/2 cup Olive Oil Provides richness and helps emulsify the sauce; substitute with avocado oil if needed.
  • 1 teaspoon Kosher Salt Enhances flavor; adjust as necessary for dietary restrictions.
  • 1/2 teaspoon Fresh Ground Pepper Adds additional seasoning; substitute with black pepper if preferred.
Chicken
  • 4 pieces Boneless Skinless Chicken Thighs The main protein; chicken breasts or drumsticks can be used as alternatives.

Equipment

  • food processor
  • Grill
  • Meat Thermometer

Method
 

Making the Chimichurri Sauce
  1. In a food processor, add fresh cilantro, parsley, oregano, shallot, garlic, and jalapeño. Pulse until finely chopped, about 15-20 seconds.
  2. Next, squeeze in fresh lemon juice and red wine vinegar, then drizzle in olive oil while blending until thoroughly combined.
  3. Season with kosher salt and fresh ground pepper to taste. This vibrant chimichurri sauce will bring your Chimichurri Chicken Thighs to life!
Marinating the Chicken
  1. Place the boneless skinless chicken thighs in a shallow baking dish. Generously season both sides with kosher salt and fresh ground pepper.
  2. Pour approximately 1/4 cup of the chimichurri sauce over the chicken, ensuring each piece is well-coated.
  3. Allow it to marinate for at least 20 minutes at room temperature, or for deeper flavor, refrigerate for up to 24 hours.
Grilling the Chicken
  1. While the chicken marinates, preheat your grill to medium-high heat, approximately 375°F to 400°F.
  2. To prevent sticking, ensure the grill grates are clean and lightly oiled. You should hear a sizzle when adding the chicken.
  3. Carefully place the marinated chicken thighs on the grates, grill for about 5-6 minutes on each side.
  4. Use a meat thermometer to check for doneness, ensuring the internal temperature reaches 165°F.
Serving the Chicken
  1. After grilling, transfer the chicken thighs to a serving plate.
  2. Drizzle the remaining chimichurri sauce generously over the top for an extra flavor boost.
  3. Let them rest for a few minutes before serving to allow the juices to redistribute.

Nutrition

Serving: 1thighCalories: 265kcalCarbohydrates: 2gProtein: 24gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 12gCholesterol: 100mgSodium: 675mgPotassium: 350mgVitamin A: 900IUVitamin C: 5mgCalcium: 20mgIron: 1mg

Notes

Allow chicken to come to room temperature after marinating for even cooking. Leftover chimichurri chicken can be stored in an airtight container in the fridge for up to 4 days.

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