Flavor-Packed Chimichurri Chicken Thighs for Quick Grilling

This Chimichurri Chicken Thighs recipe transforms ordinary grilled chicken into a flavorful dish that's perfect for summer barbecues.

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Prep Time 20

Cook Time 12

Marination Time 20

Total Time 52

Servings: 4 thighs

Course: Dinner

Cuisine: Argentinian

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chimichurri Marinade

1 cup Cilantro Fresh herb adds a bright, herbal note; substitute with parsley for a more traditional flavor.
1 cup Italian Parsley Complements cilantro with its mild flavor; use more in place of cilantro if preferred.
2 tablespoons Oregano Provides an earthy and aromatic profile; fresh is best, but dried oregano can be substituted.
1 medium Shallot Adds sweetness and depth; a small onion could be a replacement.
3 cloves Garlic Enhances the flavor with its pungent kick; fresh is preferred; avoid powdered garlic.
1 medium Jalapeno Pepper Adds heat and freshness; omit seeds for a milder flavor or substitute with a bell pepper for no heat.
1 tablespoon Fresh Lemon Juice Provides acidity to balance the dish; lime juice can be used as a substitute.
2 tablespoons Red Wine Vinegar Contributes tanginess; apple cider vinegar can be used as an alternative.
½ cup Olive Oil Ensures the chimichurri is luscious while providing healthy fats; any neutral oil can be used, but olive is preferred for flavor.
1 teaspoon Kosher Salt Essential for enhancing all flavors; regular salt can be used, but adjust according to the saltiness preferred.
1 teaspoon Fresh Ground Pepper Enhances seasoning; black pepper is typical, but other varieties can add unique warmth.

For the Chicken

1 pound Boneless Skinless Chicken Thighs The main protein, noted for its juiciness and flavor; alternatives include chicken breasts or drumsticks.

Equipment

food processor
Grill
baking dish
Plastic wrap
tongs
Spatula

Method

Step-by-Step Instructions

In a food processor, combine fresh cilantro, Italian parsley, oregano, shallot, garlic, and jalapeño pepper. Pulse the mixture until finely chopped, about 30 seconds.
Add fresh lemon juice, red wine vinegar, olive oil, kosher salt, and freshly ground pepper into the food processor with the chopped herbs. Pulse until well combined.
Place the chicken thighs in a baking dish and coat them with about ¼ cup of the chimichurri sauce. Cover with plastic wrap and marinate in the refrigerator for at least 20 minutes, ideally up to 24 hours.
Preheat your grill to medium-high heat, about 400°F. Prepare your grilling tools.
Place the marinated chicken thighs on the grill. Grill for about 5-6 minutes on each side, or until the internal temperature reaches 165°F.
Remove the chicken from the grill and let it rest for a few minutes. Serve with additional chimichurri sauce drizzled over the top.

Nutrition

Serving: 1thighCalories: 320kcalCarbohydrates: 2gProtein: 27gFat: 22gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gCholesterol: 100mgSodium: 500mgPotassium: 300mgVitamin A: 5IUVitamin C: 5mgCalcium: 1mgIron: 5mg

Notes

For the fullest flavor, let your chicken thighs marinate for at least 20 minutes, ideally up to 24 hours. Use fresh herbs for the best flavor.

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