Ingredients
For the 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
For the 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 the cilantro, parsley, oregano, shallot, garlic, and jalapeño. Pulse until everything is finely chopped. Add the lemon juice, red wine vinegar, olive oil, kosher salt, and fresh ground pepper, and pulse again until the mixture is well combined but still has some texture.
- Marinate the Chicken: Place the chicken thighs in a baking dish. Season both sides with salt and pepper. Pour about 1/4 cup of the chimichurri sauce over the chicken, turning to coat all sides evenly. Let the chicken marinate in the refrigerator for at least 20 minutes and up to 24 hours for maximum flavor.
- Prepare the Grill: Take the chicken out of the refrigerator to let it come to room temperature while you preheat your grill to medium-high heat.
- Grill the Chicken: Once the grill is hot, place the marinated chicken thighs on the grill. Grill for about 5-6 minutes per side, or until the chicken is cooked through and the juices run clear.
- Serve: Remove the chicken from the grill and let it rest briefly. Serve hot, with the remaining chimichurri sauce on the side for drizzling or dipping.
Notes
- Chicken breasts, drumsticks, or bone-in thighs can be substituted for boneless skinless thighs. Adjust cook times accordingly: breasts cook faster (about 4 minutes per side), while bone-in cuts need a few extra minutes.
- If using large chicken breasts, cut them in half and pound to 1/2-inch thickness for even cooking.
- Chimichurri sauce tastes best within the first 1-2 days but will keep for up to a week in the refrigerator.
- For extra flavor, marinate the chicken overnight if possible.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main-course
- Method: Grilling
- Cuisine: Argentinian
- Diet: Gluten Free
Nutrition
- Serving Size: 1/4 of recipe (about 2 chicken thighs with sauce)
- Calories: 444 kcal
- Sugar: 1 g
- Sodium: 790 mg
- Fat: 27 g
- Saturated Fat: 5 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 44 g
- Cholesterol: 215 mg