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Grilled Chimichurri Chicken Thighs

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Juicy grilled chicken thighs marinated in a blend of herbs, garlic, and spices, served with a vibrant and zesty chimichurri sauce.

Ingredients

Scale
  • 6 boneless, skinless chicken thighs
  • 2 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • 4 garlic cloves, minced
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • 1 cup fresh parsley, finely chopped
  • 1/4 cup fresh cilantro, finely chopped
  • 3 garlic cloves, minced (for chimichurri)
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon salt (for chimichurri)
  • 1/4 teaspoon black pepper (for chimichurri)
  • 2 tablespoons red wine vinegar (for chimichurri)
  • 1/2 cup extra virgin olive oil

Instructions

  1. In a small bowl, whisk together olive oil, red wine vinegar, minced garlic, smoked paprika, dried oregano, salt, and pepper.
  2. Place chicken thighs in a bowl or resealable plastic bag and pour the marinade over. Toss to coat evenly.
  3. Marinate for at least 30 minutes or up to 12 hours in the refrigerator.
  4. Preheat a grill or grill pan over medium-high heat.
  5. Grill the chicken thighs for 5–6 minutes per side, or until the internal temperature reaches 165°F (74°C).
  6. While the chicken is grilling, make the chimichurri sauce: in a bowl, combine parsley, cilantro, garlic, red pepper flakes, salt, black pepper, red wine vinegar, and olive oil. Stir well to combine.
  7. Once the chicken is cooked, let it rest for a few minutes.
  8. Serve chicken thighs with generous spoonfuls of chimichurri on top or on the side.

Notes

  • For extra flavor, marinate the chicken overnight.
  • Chimichurri can be made ahead and stored in the fridge for up to 3 days.
  • Use a meat thermometer to ensure chicken is cooked through.
  • This dish pairs well with grilled vegetables or rice.

Nutrition

Keywords: chimichurri chicken, grilled chicken thighs, Argentinian chicken, chimichurri sauce, summer grilling

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