Grilled Chimichurri Chicken Thighs are a vibrant, flavorful dish that brings together smoky, juicy chicken and a zesty herb-based sauce. The marinade infuses the chicken with layers of garlic, vinegar, and spices, while the fresh chimichurri delivers brightness and a subtle kick. Perfect for summer grilling or any time you want a simple yet bold protein dish.

Why You’ll Love This Recipe

This recipe is as effortless as it is delicious. The chicken is deeply flavorful thanks to a quick marinade, and it grills beautifully with crispy edges and juicy interiors. The chimichurri sauce, made with parsley, cilantro, and red wine vinegar, adds a refreshing contrast that enhances the smoky grilled meat. Plus, it’s versatile, meal-prep friendly, and naturally gluten-free and low-carb.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Chicken:

• boneless, skinless chicken thighs
• olive oil
• red wine vinegar
• garlic cloves, minced
• smoked paprika
• dried oregano
• salt and pepper

For the Chimichurri Sauce:

• fresh parsley, finely chopped
• fresh cilantro, finely chopped
• garlic cloves, minced
• red pepper flakes
• salt
• black pepper
• red wine vinegar
• extra virgin olive oil

Directions

1. In a bowl, whisk together olive oil, red wine vinegar, garlic, smoked paprika, oregano, salt, and pepper.
2. Place chicken thighs in a bowl or zip-top bag. Pour marinade over the chicken and toss to coat thoroughly.
3. Marinate for at least 30 minutes at room temperature, or up to 12 hours in the refrigerator.
4. Preheat a grill or grill pan to medium-high heat.
5. Remove chicken from marinade and grill for 5–6 minutes per side, or until the internal temperature reaches 165°F (74°C).
6. While the chicken cooks, prepare the chimichurri sauce by combining parsley, cilantro, garlic, red pepper flakes, salt, black pepper, vinegar, and olive oil in a bowl. Stir until fully combined.
7. Allow the chicken to rest for 3–5 minutes after grilling.
8. Serve warm, topped with chimichurri sauce or with the sauce served on the side.

Servings and timing

• Servings: 4
• Prep Time: 10 minutes
• Marinate Time: 30 minutes (up to 12 hours)
• Cook Time: 12 minutes
• Total Time: Approximately 1 hour (including minimum marinating)

Variations

• Use Chicken Breasts: Substitute thighs with boneless, skinless chicken breasts. Adjust grilling time accordingly.
• Add Lemon Juice: Add a splash of lemon juice to the marinade or chimichurri for added acidity.
• No Cilantro: Replace cilantro with additional parsley if preferred.
• Spicy Version: Increase the red pepper flakes or add a fresh chopped chili to the chimichurri.
• Oven-Roasted: Roast the marinated chicken thighs in the oven at 425°F (220°C) for about 25–30 minutes if grilling is not an option.

Storage/Reheating

• Refrigeration: Store leftover chicken and chimichurri in separate airtight containers in the refrigerator for up to 4 days.
• Freezing: Cooked chicken can be frozen for up to 2 months. Thaw in the refrigerator overnight before reheating.
• Reheating: Reheat gently in a skillet over medium heat or in the microwave. Add chimichurri fresh after reheating for best flavor.

FAQs

Can I use bone-in chicken thighs?

Yes, though they require a longer cooking time. Grill over indirect heat for 25–30 minutes or until fully cooked.

Is chimichurri supposed to be spicy?

It has a mild kick from red pepper flakes, but the heat can be adjusted to taste.

Can I make chimichurri in advance?

Yes, chimichurri can be made up to 3 days in advance. Store it covered in the refrigerator and bring to room temperature before serving.

Do I have to marinate the chicken?

Marinating enhances flavor, but if you’re short on time, a 15-minute marinade will still yield good results.

Can I grill the chicken indoors?

Absolutely. Use a grill pan or cast iron skillet on the stovetop for similar results.

What’s the best way to chop herbs for chimichurri?

Finely chop the herbs with a sharp knife for the best texture. Avoid food processors, which can turn the sauce too mushy.

Can I use dried herbs in chimichurri?

Fresh herbs are essential for chimichurri’s flavor and texture. Dried herbs are not recommended for this sauce.

What should I serve with chimichurri chicken?

Great sides include roasted vegetables, rice, grilled corn, or a simple salad.

Can I use this chimichurri as a marinade?

Yes, but omit the oil and add it after cooking. Raw garlic and herbs can burn on the grill.

How long can chimichurri be stored?

Chimichurri keeps well for up to 5 days in the refrigerator. Stir before using each time.

Conclusion

Grilled Chimichurri Chicken Thighs offer a perfect balance of smoky, savory, and herbaceous flavors in every bite. With minimal effort, you can achieve a restaurant-quality dish that pairs beautifully with a variety of sides and fits effortlessly into weeknight meals or weekend cookouts. The vibrant chimichurri sauce takes this simple grilled chicken to the next level—fresh, flavorful, and unforgettable.

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