Name: Grilled Chicken Thighs with Chimichurri Recipe
Prep time: 10 min
Cook time: 12 min
Total time: 40 min
Cuisine: Argentinian
Ingredients: 1/2 cup fresh cilantro, chopped; 1/2 cup fresh Italian parsley, chopped; 1 tablespoon fresh oregano (or 1 teaspoon dried); 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 black pepper, to taste; 2 lbs boneless, skinless chicken thighs; Kosher salt, to season; Fresh ground black pepper, to season

Jump to Recipe· 4.1 from 5 reviews

I absolutely love sharing my favorite grilled recipes, and this Grilled Chicken Thighs with Chimichurri Recipe is one I turn to again and again. From the moment I prepare the vibrant, herb-packed chimichurri sauce to the tender, juicy chicken thighs sizzling on the grill, it’s pure magic. The fresh, zesty flavors paired with perfectly charred chicken make this dish feel both special and approachable—trust me, it’s a total crowd-pleaser whether it’s a casual weeknight dinner or a lively weekend cookout.

Why You'll Love This Grilled Chicken Thighs with Chimichurri Recipe

One of the things I treasure most about this Grilled Chicken Thighs with Chimichurri Recipe is the explosion of bold, fresh flavors that come together so effortlessly. The chimichurri is bright and herbaceous, with just the right amount of kick from jalapeño and acidity from lemon and red wine vinegar. It perfectly complements the rich, juicy chicken thighs, which stay incredibly moist thanks to their natural fat content and quick grilling time. When I take that first bite, it’s a satisfying combination of smoky char and vibrant freshness that always puts a smile on my face.

Besides the amazing taste, I appreciate how easy it is to throw this recipe together. The ingredients are straightforward and pantry-friendly, and prepping the chimichurri in a food processor makes it feel so fast and fuss-free. I usually marinate the chicken for at least 20 minutes, but sometimes I let it soak overnight to deepen the flavors. It’s an ideal recipe for just about any occasion—whether I’m feeding family for dinner, entertaining friends at a summer barbecue, or meal prepping for the week. The balance of simplicity and deliciousness makes it stand out in my recipe rotation every time.

Ingredients You'll Need

Two side-by-side images of a clear glass baking dish on a white marbled surface. The left image shows eight pieces of raw chicken thighs, arranged in two rows of four, seasoned with salt and pepper, displaying a pinkish color with smooth and slightly shiny texture. The right image shows the same chicken pieces but now covered with chopped green herbs and a shiny layer of oil, giving a fresh and glossy green and pink appearance. Photo taken with an iphone --ar 4:5 --v 7

The ingredients for this recipe are wonderfully simple, but each one adds something special to the final dish—whether it’s a burst of herbaceousness, a hint of heat, or that silky olive oil richness. Together, they create a beautiful, balanced chimichurri that makes the chicken shine.

Fresh cilantro: Adds brightness and a fresh, slightly citrusy note that lifts the sauce.
Italian parsley: Brings an herby earthiness that balances the other flavors beautifully.
Fresh oregano: Or dried if needed, it provides a classic, slightly minty herbal depth.
Shallot: Gives a mild onion flavor that softens in the sauce.
Garlic cloves: Infuses the chimichurri with its essential savory punch.
Jalapeño pepper: Offers a subtle heat that wakes up the palate.
Lemon juice: Adds fresh acidity for a vibrant tang that brightens the entire dish.
Red wine vinegar: Enhances the tang and helps balance the richness of the chicken.
Olive oil: Brings richness and smooth texture, melding all flavors together.
Kosher salt and fresh ground pepper: Essential seasonings to bring out all the flavors perfectly.
Boneless skinless chicken thighs: Juicy, tender, and ideal for grilling with great flavor absorption.

Directions

Step 1: Begin by preparing your chimichurri sauce. In a food processor, combine the fresh cilantro, Italian parsley, oregano, shallot, garlic cloves, and jalapeño pepper. Pulse just until everything is finely chopped but not pureed—the sauce should have a nice texture with visible herb bits.

Step 2: Add the fresh lemon juice, red wine vinegar, olive oil, kosher salt, and freshly ground black pepper to the herbs in the processor. Pulse a few more times until all ingredients are well combined, creating a vibrant, slightly chunky sauce.

Step 3: Place your boneless skinless chicken thighs in a baking dish. Season them lightly with salt and pepper, then pour about ¼ cup of the chimichurri over the chicken. Use tongs or your hands to turn the pieces, making sure each one is evenly coated. Cover and let marinate in the refrigerator for anywhere between 20 minutes up to 24 hours for deeper flavor.

Step 4: When you’re ready to grill, remove the chicken from the refrigerator and let it warm slightly at room temperature while you preheat the grill to medium-high heat. This step helps the chicken cook evenly and reduces sticking.

Step 5: Grill the chicken thighs for about 5 to 6 minutes per side, flipping once. Watch for nicely charred grill marks and cook until the internal juices run clear, indicating the chicken is fully cooked but still juicy.

Step 6: Serve the grilled chicken thighs hot with a generous spoonful of the remaining chimichurri sauce on the side for extra flavor. It’s best enjoyed immediately while warm and fresh off the grill.

Servings and Timing

This recipe makes about 4 generous servings, perfect for a family dinner or small gathering. The prep time is quite manageable, usually around 10 minutes to prep the sauce and chicken. Marinating can be as short as 20 minutes, but I often wait 2 hours or more for the best flavor infusion. Cooking time on the grill takes roughly 10 to 12 minutes total. All in all, you’re looking at about 40 minutes from start to finish if you marinate on the shorter side, or a bit longer if you choose to marinate overnight.

How to Serve This Grilled Chicken Thighs with Chimichurri Recipe

The image shows two close-up views of chicken pieces on a black grill. On the left side, there are three raw chicken pieces covered with green herb marinade, displaying a moist and uneven texture that looks fresh and ready to cook. On the right side, three chicken pieces are cooked, showing light brown and golden grill marks with slight charred spots and the green herb marinade still visible underneath the golden surface. The grill bars underneath are clearly visible with a matte black finish. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

When I serve this Grilled Chicken Thighs with Chimichurri Recipe, I love pairing it with simple, vibrant sides that let the flavors shine. A crisp green salad tossed with a light vinaigrette, or grilled seasonal vegetables like asparagus or bell peppers, make fantastic companions. For a heartier option, creamy mashed potatoes or a quinoa salad studded with fresh herbs work beautifully.

Presentation is part of the fun too. I like to plate the chicken on a large platter and drizzle extra chimichurri on top, garnishing with a few sprigs of fresh parsley or cilantro for a pop of color. Serving the extra sauce in a small bowl on the side lets guests add as much as they like, which everyone appreciates. For beverages, a crisp Sauvignon Blanc or a citrusy pale ale pairs perfectly with the tangy, herbaceous notes of the chimichurri. If you prefer non-alcoholic options, sparkling water with a squeeze of lemon is incredibly refreshing alongside this dish.

This recipe is fantastic for many occasions—whether it’s a relaxed family dinner, weekend barbecues with friends, or even a festive holiday spread. I always serve it warm rather than piping hot to let the flavors mellow slightly but stay fresh and vibrant. Portion-wise, I find one or two thighs per person is just right, depending on side dishes, leaving everyone happily satisfied.

Variations

I have fun experimenting with this recipe by tweaking the chimichurri ingredients based on what I have on hand or the flavor direction I want to take. Swapping the cilantro for more parsley makes the sauce a little milder if you’re not a big fan of cilantro’s distinct taste. If you want to add a smoky depth, sometimes I use smoked paprika in the marinade or add chipotle peppers to the chimichurri for that smoky heat.

If you’re looking for dietary modifications, this recipe is naturally gluten-free and low-carb, which makes it accessible for many diets. For a vegan twist, I’ve subbed grilled portobello mushrooms or cauliflower steaks in place of chicken, serving them with chimichurri—it’s surprisingly delicious and hearty. No matter the substitutions, the core fresh sauce is always the star and can be adapted to suit many palates.

I like to experiment with cooking methods too. While grilling gives that classic char and smoky flavor, pan-searing the chicken thighs in a cast-iron skillet works wonderfully when outdoor grilling isn’t an option. Baking the marinated chicken in the oven also yields tender, juicy results with less hands-on attention. Each method offers a slightly different texture and aroma that’s delightful to explore.

Storage and Reheating

Storing Leftovers

After a meal, I store any leftover grilled chicken thighs and chimichurri sauce separately in airtight containers. Using glass containers with secure-fitting lids helps keep everything fresh and prevents any mingling of flavors or moisture. Stored in the refrigerator, the chicken and sauce stay good for about 3 to 4 days. I always recommend consuming leftovers within this time frame to enjoy the best texture and flavor.

Freezing

Yes, you can freeze the grilled chicken thighs if you want to save them for later. I find it best to freeze the cooked chicken alone without the chimichurri, as the fresh herbs and olive oil texture can change when frozen. Wrap the chicken tightly in plastic wrap or foil and place it inside a freezer-safe bag or container. Frozen grilled chicken thighs will last about 2 to 3 months in the freezer. When thawing, do so overnight in the fridge for the best results.

Reheating

To reheat leftover chicken, I gently warm it in a skillet over medium-low heat with a splash of water or chicken broth to keep it moist. Avoid reheating in the microwave if possible, as that can dry the chicken out. Once warmed through, I toss a spoonful of fresh or leftover chimichurri on top to revive those bright, fresh flavors. This technique helps the chicken stay juicy and flavorful, almost like it’s freshly grilled again.

FAQs

Can I use bone-in chicken thighs for this recipe?

Absolutely! Bone-in thighs will take a bit longer to cook—usually around 7 to 8 minutes per side—but they add even more flavor and juiciness. Just be sure to check for doneness with an instant-read thermometer (165°F internal temperature) and adjust grill time accordingly.

How spicy is the chimichurri sauce?

The heat level is quite mild since the jalapeño is seeded, which removes most of the spiciness. If you love heat, you can leave the seeds in or add a pinch of red pepper flakes. For a milder version, just omit the jalapeño or use a small amount of bell pepper instead.

Can I prepare chimichurri in advance?

Yes! Chimichurri actually tastes better after it has had some time to sit and let the flavors meld. You can make it a day ahead and store it covered in the fridge. Just bring it to room temperature before serving for the freshest taste and texture.

What if I don't have a grill? Can I cook the chicken another way?

Definitely! You can pan-sear the chicken thighs on the stove in a cast iron skillet or roast them in a hot oven at 425°F (220°C) for about 20-25 minutes until cooked through. Both methods result in wonderfully juicy chicken that pairs nicely with chimichurri.

Is this recipe suitable for meal prep?

Yes, it’s fantastic for meal prep. The chicken stays juicy and delicious reheated, and the chimichurri is a fresh, healthy sauce that brightens your meals. Just store components separately and combine when ready to eat.

Conclusion

I can’t recommend this Grilled Chicken Thighs with Chimichurri Recipe highly enough—it truly is a personal favorite for good reason. It’s bursting with flavor, easy to make, and incredibly versatile for so many occasions. Whether you’re feeding a family, impressing friends, or simply treating yourself to a delicious meal, this recipe delivers amazing results every time. I hope you enjoy making and sharing it as much as I do!