If you are looking for a dish that bursts with bold, fresh flavors and satisfies every craving at the same time, you will absolutely love this Grilled Chicken Thighs with Chimichurri Recipe. Juicy, tender chicken thighs grilled to perfection get a vibrant makeover with a zesty chimichurri sauce packed full of herbs, garlic, and a cool kick of jalapeño. It’s a meal that feels both gourmet and effortlessly simple, perfect for evenings when you want to impress without stress. This recipe turns ordinary chicken into an unforgettable centerpiece bursting with color, texture, and unmistakable flavor.
Ingredients You’ll Need
The beauty of this Grilled Chicken Thighs with Chimichurri Recipe lies in its straightforward, fresh ingredients. Each one plays an essential role, from the aromatic herbs that bring brightness, to the garlic and jalapeño which add depth and a gentle heat, to the olive oil that gives it that silky finish. Together, they create a harmony that elevates the simplest chicken.
- Fresh cilantro (1/2 cup): Adds a lively, citrusy brightness that brightens the sauce.
- Fresh Italian parsley, chopped (1/2 cup): Brings a fresh, earthy undertone and a lovely green color.
- Fresh oregano (1 tablespoon) or dried oregano (1 teaspoon): Offers a slightly minty, warm herbaceous note.
- Small shallot, peeled (1): Provides subtle sweetness and complexity.
- Garlic cloves, peeled (2): Packs a pungent punch that’s essential to chimichurri’s signature flavor.
- Jalapeño pepper, seeded (1/2): Adds just the right amount of spice without overpowering the dish.
- Fresh lemon juice (1 tablespoon): Gives the sauce a zesty, fresh tang that balances the richness.
- Red wine vinegar (1 tablespoon): Introduces a slight acidic bite for brightness and balance.
- Olive oil (1/2 cup): Creates a smooth, luscious texture and helps meld all the flavors.
- Kosher salt (1 teaspoon, plus extra): Enhances all the flavors and tenderizes the chicken during seasoning.
- Fresh ground pepper, to taste: Adds aromatic heat and flavor depth.
- Boneless, skinless chicken thighs (2 lbs): Juicy and flavorful, they’re perfect for grilling and soaking up marinades.
How to Make Grilled Chicken Thighs with Chimichurri Recipe
Step 1: Make the Chimichurri Sauce
Start by combining the fresh cilantro, Italian parsley, oregano, shallot, garlic, and jalapeño in a food processor. Pulse until everything is finely chopped, creating a vibrant green mixture full of texture. Then add the lemon juice, red wine vinegar, olive oil, kosher salt, and freshly ground pepper. Pulse again until all the ingredients are well incorporated but still retain a little texture. This sauce is your flavor powerhouse and will bring the dish to life.
Step 2: Marinate the Chicken
Place the chicken thighs in a shallow baking dish and season both sides generously with kosher salt and fresh ground pepper. Pour about one quarter cup of your freshly made chimichurri sauce over the chicken. Use your hands or a spoon to turn the thighs and ensure they are evenly coated in that herbaceous, garlicky magic. Refrigerate the marinated chicken for at least 20 minutes so the flavors can deeply infuse—if you have time, letting it sit up to 24 hours is ideal for maximum deliciousness.
Step 3: Prepare the Grill
When you’re ready to cook, take the marinated chicken out of the refrigerator and allow it to come to room temperature—this helps it cook more evenly. Meanwhile, preheat your grill to medium-high heat for that perfect sear and those irresistibly smoky grill marks.
Step 4: Grill the Chicken Thighs
Place the chicken thighs on the hot grill. Cook for about 5 to 6 minutes on each side, turning carefully so you don’t lose any of those precious juices. The key is grilling until the chicken is cooked through and its juices run clear. The surface should have a slightly crisp, caramelized exterior while the inside remains juicy and tender.
Step 5: Serve with Extra Chimichurri
After grilling, remove the chicken from the heat and let it rest for a few minutes. Resting keeps the juices locked in so every bite is bursting with flavor. Serve your grilled chicken thighs hot and drizzle with the remaining chimichurri sauce or offer it on the side for dunking. It’s the perfect finishing touch for the dish.
How to Serve Grilled Chicken Thighs with Chimichurri Recipe
Garnishes
To add extra freshness and visual appeal, sprinkle chopped fresh parsley or cilantro over the plated chicken. A few lemon wedges on the side not only brighten the presentation but offer guests a welcome burst of citrus if they want to squeeze more zing onto their chicken.
Side Dishes
This dish pairs wonderfully with simple, vibrant sides that balance the rich, herbaceous chicken. Consider serving with a crisp green salad tossed in a tangy vinaigrette, roasted vegetables for earthiness, or even fluffy rice to soak up all the chimichurri goodness. Grilled corn on the cob or garlic mashed potatoes also complement the smoky notes of the chicken beautifully.
Creative Ways to Present
For a fun twist, stack the grilled thighs over a bed of couscous mixed with diced tomatoes and cucumber for a Mediterranean vibe. Or serve sliced on toasted baguette slices as hearty crostini topped with chimichurri for a crowd-pleasing appetizer. Even rolled in warm tortillas for tacos with fresh avocado, sour cream, and pickled onions makes for a vibrant handheld meal option.
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftover chicken and chimichurri sauce separately in airtight containers. Kept in the refrigerator, they will stay fresh for up to 3 days. Keeping them separate ensures the chicken maintains its grilled texture without becoming soggy.
Freezing
You can freeze cooked chicken thighs, but for best flavor, it’s recommended to freeze before grilling. Marinate the raw chicken thighs, then freeze in a sealed container for up to 2 months. When ready, thaw overnight in the fridge and grill as directed for fresh-tasting results.
Reheating
To reheat leftovers, warm the chicken gently in a skillet over medium heat or in the oven at 350°F (175°C) until warmed through. Add a splash of water or a drizzle of olive oil to keep the chicken moist during reheating. Serve again with fresh chimichurri to revitalize the flavors.
FAQs
Can I use chicken breasts instead of thighs in this recipe?
Absolutely, though chicken thighs stay juicier and more flavorful when grilled. If you prefer breasts, be mindful to not overcook since they can dry out more easily. Marinating well and monitoring grilling time will help keep them tender.
Is chimichurri sauce spicy?
The chimichurri in this recipe has a mild heat from the jalapeño, which is balanced by the fresh herbs, lemon juice, and olive oil. You can adjust the spice level by adding more or less jalapeño depending on your taste.
How long can I marinate the chicken?
Marinating for at least 20 minutes allows flavors to begin melding, but for the best flavor, marinate up to 24 hours. Any longer and the acid in the marinade can start to break down the chicken texture too much.
What if I don’t have a grill?
You can easily make this recipe using a grill pan or even broiling in your oven. Just be sure to keep a close eye to mimic that grill char while ensuring the chicken cooks thoroughly.
Can I prepare the chimichurri sauce ahead of time?
Yes! Chimichurri actually tastes even better after sitting for a few hours as the flavors blend. Store it in an airtight container in the fridge for up to 3 days before serving.
Final Thoughts
This Grilled Chicken Thighs with Chimichurri Recipe is one of those dishes that feels like a warm hug on a plate. It’s packed with fresh ingredients and bold flavors, yet so easy to prepare that it’s perfect for weeknight dinners or weekend gatherings alike. Give it a try—you’re going to love how effortlessly delicious and versatile it is!
Print
Grilled Chicken Thighs with Chimichurri Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Argentinian
- Diet: Gluten Free
Description
This Grilled Chicken Thighs with Chimichurri recipe features succulent boneless, skinless chicken thighs marinated in a vibrant, herbaceous chimichurri sauce made from fresh cilantro, parsley, oregano, shallot, garlic, jalapeño, lemon juice, red wine vinegar, and olive oil. Grilled to perfection, the chicken is juicy with smoky grill marks, complemented by the zesty and fresh chimichurri served alongside or drizzled on top. This flavorful dish is perfect for a quick weeknight dinner or a weekend cookout, delivering a bright and satisfying meal in about 40 minutes.
Ingredients
Chimichurri Sauce
- 1/2 cup fresh cilantro
- 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 jalapeno pepper, seeded
- 1 tablespoon fresh lemon juice
- 1 tablespoon red wine vinegar
- 1/2 cup olive oil
- 1 teaspoon kosher salt
- Fresh ground pepper, to taste
Chicken
- 2 lbs boneless, skinless chicken thighs
- Additional kosher salt and fresh ground pepper, to season
Instructions
- Make the Chimichurri Sauce: In a food processor, combine cilantro, parsley, oregano, shallot, garlic, and jalapeño. Pulse until finely chopped. Add lemon juice, red wine vinegar, olive oil, kosher salt, and freshly ground pepper, then pulse again until well combined but retaining some texture.
- Marinate the Chicken: Place chicken thighs in a baking dish. Season both sides with kosher salt and fresh ground pepper. Pour about 1/4 cup of chimichurri sauce over the chicken and turn to coat evenly. Refrigerate and marinate for at least 20 minutes, up to 24 hours for deeper flavor.
- Prepare the Grill: Remove chicken from the refrigerator to come to room temperature. Preheat grill to medium-high heat.
- Grill the Chicken: Place marinated chicken thighs on the hot grill. Cook for 5-6 minutes per side until fully cooked through and juices run clear, achieving nice grill marks.
- Serve: Take the chicken off the grill and let it rest briefly. Serve hot alongside the remaining chimichurri sauce for drizzling or dipping.
Notes
- Marinate longer, up to 24 hours, for more intense chimichurri flavor.
- Chicken thighs stay juicy and tender when grilled correctly; avoid overcooking.
- Adjust the jalapeño quantity for desired spice level.
- Chimichurri can be made in advance and refrigerated for up to 2 days.
- If you don’t have a grill, use a grill pan or broil in the oven as an alternative.
