Grilled Chicken Thighs with Chimichurri Recipe

If there’s a dish that wins hearts at every summer barbecue and gathers everyone around the table, it’s Grilled Chicken Thighs with Chimichurri. Imagine smoky, charred chicken thighs bursting with juicy flavor, all crowned with a punchy, herbaceous chimichurri sauce that brings a touch of Argentina right to your backyard. It’s flavor-packed, vibrant, and almost effortless—this is one dinner you’ll want to make on repeat!

Ingredients You’ll Need

The beauty of Grilled Chicken Thighs with Chimichurri lies in its simple lineup of ingredients. Each one helps build a rainbow of flavors, keeping the dish bright, juicy, and irresistibly fresh. Here’s what makes every bite unforgettable:

• Fresh cilantro: Gives your chimichurri that signature grassy zing and a pop of color.
• Italian parsley: Mellow and fresh, this balances the cilantro and rounds out the herb mix.
• Fresh oregano (or dried): Earthy and slightly peppery, it deepens the sauce’s flavor profile.
• Shallot: Milder than onion, shallots add gentle sweetness and aromatic bite.
• Garlic: The backbone of chimichurri—robust and unmistakably savory.
• Jalapeño pepper: Seeds removed for gentle heat, this pepper brings just the right hint of warmth.
• Fresh lemon juice: Gives the sauce a citrusy brightness that lifts every mouthful.
• Red wine vinegar: Adds tang and sharpness, marrying the oil and herbs together beautifully.
• Olive oil: Rich and silky, it binds the chimichurri and locks in all that herbaceous goodness.
• Kosher salt: Enhances each flavor and keeps the chicken perfectly seasoned.
• Fresh ground pepper: Offers a little kick and aroma—you can’t go wrong with freshly cracked!
• Boneless skinless chicken thighs: Juicy, flavorful, and perfect for absorbing all that marinated goodness.

How to Make Grilled Chicken Thighs with Chimichurri

Step 1: Make the Chimichurri Sauce

Grab your food processor (or a trusty knife and cutting board, if you’re old-school) and toss in the cilantro, parsley, oregano, shallot, garlic, and jalapeño. Once everything’s chopped, add lemon juice, red wine vinegar, olive oil, and a generous sprinkle of salt and pepper. Pulse until you have a vibrant, slightly chunky sauce—it’ll smell absolutely irresistible! Chimichurri is at its best freshly made, but you can prep it a day ahead if you want those flavors to meld.

Step 2: Marinate the Chicken

Place your chicken thighs in a shallow baking dish, season each piece with a little extra salt and pepper, then spoon about a quarter cup of the chimichurri sauce on top. Use your hands or tongs to make sure each thigh is coated well. Pop the dish into the fridge for at least 20 minutes (or up to overnight if you really want the flavors to soak in). The marinade keeps the chicken moist and infuses every bite with herbal brightness.

Step 3: Preheat and Prepare the Grill

About 15 minutes before you’re ready to cook, take the chicken out of the fridge to come up to room temperature. Meanwhile, fire up your grill to medium-high heat. The goal is an even, hot surface that’ll give those thighs gorgeous grill marks and an irresistible smoky char.

Step 4: Grill the Chicken Thighs

Lay the marinated chicken thighs on the hot grill, letting them sear for about 5 to 6 minutes on each side. You’re looking for golden color and juices that run clear—no pink in the center! If you’re using a thermometer, aim for 165°F at the thickest part. Resist the urge to press them down; let the grill work its magic for the juiciest possible results.

Step 5: Serve with Extra Chimichurri

Transfer your perfectly grilled chicken thighs to a platter and generously drizzle with fresh chimichurri sauce. Set out any extra sauce on the side—trust me, you’ll want more for dipping and drizzling. This final flourish takes the dish from delicious to absolutely unforgettable.

How to Serve Grilled Chicken Thighs with Chimichurri

Garnishes

A sprinkle of chopped fresh parsley or cilantro makes Grilled Chicken Thighs with Chimichurri look even more inviting. Add thin lemon wedges for an extra ray of brightness, or scatter thinly sliced jalapeños across the top if you want to play up the heat. A final drizzle of olive oil can make the colors shine and give each serving a glossy, mouthwatering finish.

Side Dishes

This vibrant main is wonderfully versatile. A classic pairing is garlicky roasted potatoes or fluffy rice, which soak up every drop of that glorious chimichurri. Cool sides like sliced avocado salad, grilled corn, or even a tangy slaw will keep things light and let those bold flavors really shine. You can never go wrong with freshly baked bread for sopping up extra sauce!

Creative Ways to Present

If you want to wow your guests, try slicing the grilled chicken into strips and arranging them over a platter of mixed greens, creating a hearty salad. Or tuck the chicken into warm pita or tortillas, topped with chimichurri and crunchy slaw for an amazing handheld treat. Mini skewers make for festive party bites, with sauce served in tiny ramekins for dipping.

Make Ahead and Storage

Storing Leftovers

Let any leftover Grilled Chicken Thighs with Chimichurri cool completely before transferring to an airtight container. Store the chicken and extra sauce separately, whenever possible, to keep everything fresh. Your leftovers will stay delicious in the refrigerator for up to three days.

Freezing

The cooked chicken freezes beautifully! Wrap the thighs tightly in plastic wrap or foil, then slip them into a freezer bag. Chimichurri sauce is best enjoyed fresh, but if you have leftover sauce, pour it into an ice cube tray to freeze individual portions. Both will keep well frozen for up to three months.

Reheating

To bring leftover chicken back to life, reheat gently in a covered skillet over medium-low heat with a splash of water or broth. Avoid microwaving for too long, as that can dry out the meat. Warm the chimichurri separately, just to take the chill off, and drizzle over the hot chicken right before serving.

FAQs

Can I use chicken breasts instead of thighs?

Yes, you can absolutely swap in boneless chicken breasts for Grilled Chicken Thighs with Chimichurri. Just cut any large breasts in half and, if needed, pound them to an even 1/2-inch thickness. They’ll soak up the marinade quickly and cook a little faster—about 4 minutes per side.

How spicy is this dish?

The heat level is mild, thanks to the seeded jalapeño in the chimichurri. If you want more heat, leave the seeds in or add an extra half pepper. Prefer it milder? Use only half a jalapeño or skip it entirely—the sauce will still be packed with flavor.

Can I make the chimichurri ahead of time?

Definitely! The chimichurri sauce can be made up to a day in advance and stored in the fridge. Let it come to room temperature and stir before using. For the freshest flavors, use it within two days—the herbs will still taste bright and lively.

Is this dish gluten free?

Yes! Grilled Chicken Thighs with Chimichurri is naturally gluten free as written. Always double-check the labels of your vinegar and any other ingredients if you’re cooking for someone with allergies or sensitivities.

What if I don’t have a grill?

No worries! You can cook the marinated chicken thighs in a grill pan on your stovetop or even roast them in the oven at 425°F until juicy and browned. The result will still bring all those smoky, tangy Argentine flavors to your kitchen.

Final Thoughts

Once you taste your first bite of Grilled Chicken Thighs with Chimichurri—juicy, smoky, with that zesty blanket of herbs—you’ll want to make it again and again. Whether you’re hosting a backyard party or just spicing up a weeknight dinner, this recipe delivers excitement and freshness every single time. So fire up that grill, gather your favorite people, and celebrate simple, spectacular eating.

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