Grilled Chicken Thighs with Chimichurri Recipe
Flavorful grilled chicken thighs marinated in a vibrant homemade chimichurri sauce made from fresh herbs, garlic, jalapeño, and a zesty blend of lemon juice and red wine vinegar. This recipe offers a perfect balance of tangy and savory, ideal for a quick, healthy meal that serves four.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 40 minutes
- 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)
- 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
Chicken
- 2 lbs boneless, skinless chicken thighs
- Kosher salt, to season
- Fresh ground black pepper, to season
Instructions
- Prepare Chimichurri Sauce: In a food processor, combine the cilantro, parsley, oregano, shallot, garlic, and jalapeño. Pulse a few times to start breaking down the ingredients.
- Mix Sauce Ingredients: Add the lemon juice, red wine vinegar, olive oil, kosher salt, and fresh ground black pepper to the processor. Pulse until all ingredients are finely chopped and well combined, creating a vibrant chimichurri sauce.
- Marinate Chicken: Place the chicken thighs in a baking dish and season both sides with kosher salt and black pepper. Pour 1/4 cup of the chimichurri sauce over the chicken and turn to coat evenly. Cover and refrigerate to marinate for a minimum of 20 minutes and up to 24 hours for maximum flavor infusion.
- Preheat Grill and Prepare Chicken: Remove the chicken from the refrigerator and allow it to warm slightly while heating your grill to medium-high heat, around 375-400°F (190-204°C). This step ensures more even cooking.
- Grill Chicken: Place the marinated chicken thighs on the grill. Cook for approximately 5 to 6 minutes per side, turning once, until the chicken reaches an internal temperature of 165°F (74°C) and the juices run clear, indicating doneness.
- Serve: Transfer the grilled chicken thighs to a serving plate and spoon extra chimichurri sauce over the top or serve on the side for dipping. Enjoy immediately while warm and flavorful.
Notes
- For a spicier chimichurri, include the jalapeño seeds or add more jalapeño to taste.
- Chicken thighs can be substituted with boneless skinless chicken breasts but will require slightly less cooking time.
- Marinating the chicken overnight intensifies the flavor and tenderizes the meat.
- If you don't have a grill, you can cook the chicken under a broiler or in a grill pan on the stovetop.
- Leftover chimichurri sauce can be refrigerated for up to 3 days and used as a condiment for other grilled meats or vegetables.