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
Scale
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.
