Chimichurri Chicken Thighs Recipe
This Chimichurri Chicken Thighs recipe features juicy boneless, skinless chicken thighs marinated in a vibrant, herbaceous chimichurri sauce made from fresh cilantro, parsley, oregano, shallots, garlic, jalapeño, lemon juice, and red wine vinegar. Grilled to perfection, the chicken is tender and packed with bold, fresh flavors, perfect for a quick weeknight dinner or a weekend barbecue.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes to 24 hours 27 minutes (including marinating time)
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Argentinian
Ingredients
Chimichurri Sauce
- 1/2 cup fresh cilantro, chopped
- 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 jalapeño pepper, seeded
- 1 tablespoon fresh lemon juice
- 1 tablespoon red wine vinegar
- 1/2 cup olive oil
- 1 teaspoon kosher salt
- Fresh ground black pepper, to taste
Chicken
- 2 lbs boneless skinless chicken thighs
- Kosher salt and fresh ground black pepper, for seasoning
Instructions
- Prepare Chimichurri Sauce: Place the cilantro, parsley, oregano, shallot, garlic, and jalapeño into a food processor. Add the lemon juice, red wine vinegar, olive oil, kosher salt, and fresh ground pepper. Pulse the mixture until everything is finely chopped and well combined, creating a vibrant green sauce with a slightly chunky texture.
- Marinate Chicken: Place the chicken thighs in a baking dish and season them with salt and pepper. Pour 1/4 cup of the prepared chimichurri sauce over the chicken and turn to coat each piece thoroughly. Cover the dish and marinate in the refrigerator for anywhere from 20 minutes to 24 hours to allow the flavors to infuse.
- Heat the Grill: Remove the chicken from the fridge to bring to near room temperature while heating your grill to medium-high heat, which ensures even cooking and prevents sticking.
- Grill Chicken: Grill the chicken thighs for about 5 to 6 minutes per side. Cook until the internal juices run clear and the chicken reaches an internal temperature of 165°F, indicating it’s fully cooked. Adjust the heat as needed to avoid burning.
- Serve: Remove the chicken from the grill and serve immediately with extra chimichurri sauce on the side for dipping or drizzling, enhancing the fresh herb flavors.
Notes
- Chicken breasts, drumsticks, or bone-in thighs can be substituted. If using chicken breasts, cut large ones in half and pound to 1/2 inch thickness to ensure even cooking, reducing cook time to about 4 minutes per side. Bone-in cuts take a bit longer, so add a couple of extra minutes when grilling.
- The chimichurri sauce can be stored in the refrigerator for up to a week but tastes best when consumed within 1-2 days of preparation for optimal freshness.
Find it online: https://flavorspath.com/chimichurri-chicken-thighs-recipe/
