There is nothing quite as satisfying as the vibrant punch of herbaceous chimichurri paired with tender, juicy chicken grilled to perfection. This Grilled Chicken Thighs with Chimichurri Recipe brings together fresh cilantro, parsley, and just the right hint of jalapeño for a sauce bursting with flavor, complemented by succulent chicken thighs that soak it all in. Whether you’re grilling for a casual weeknight dinner or impressing guests, this dish promises a deliciously bright and smoky feast that will have everyone asking for seconds.
Ingredients You’ll Need
Getting this dish right is all about fresh, simple ingredients that each play an important role in delivering texture, flavor, and color. From the fragrant herbs to the zesty acid and the tender chicken thighs, every element is essential for that perfect balance in your Grilled Chicken Thighs with Chimichurri Recipe.
- Fresh cilantro: Adds bright, citrusy notes that lift the chimichurri to another level.
- Fresh Italian parsley: Provides a fresh, grassy backdrop and vibrant color.
- Fresh oregano (or dried): Adds an earthy, slightly minty flavor that deepens the sauce.
- Shallot: Offers a mild onion sweetness with a subtle bite.
- Garlic cloves: Bring pungent depth and warmth.
- Jalapeño pepper: Adds gentle heat and complexity without overwhelming.
- Fresh lemon juice: Injects brightness and helps balance the richness of the chicken.
- Red wine vinegar: Gives a tangy punch that’s essential for classic chimichurri.
- Olive oil: Binds the ingredients and lends a silky texture to the sauce.
- Kosher salt: Enhances all the flavors beautifully.
- Fresh ground pepper: Offers subtle heat and seasoning.
- Boneless, skinless chicken thighs (2 lbs): Perfectly juicy and flavorful, ideal for grilling.
- Additional kosher salt and pepper: To season the chicken before grilling.
How to Make Grilled Chicken Thighs with Chimichurri Recipe
Step 1: Prepare the Chimichurri Sauce
Start by tossing the cilantro, parsley, oregano, shallot, garlic, and jalapeño into your food processor. Pulse gently until everything is chopped finely but still holds a bit of texture—you want that fresh, rustic feel. Then, add the lemon juice, red wine vinegar, olive oil, kosher salt, and pepper. Pulse a few more times to combine everything evenly. The result is a vibrant, herb-packed sauce that will cling beautifully to your chicken.
Step 2: Marinate the Chicken
Place the boneless, skinless chicken thighs in a shallow dish and season generously with kosher salt and pepper. Pour about a quarter cup of the chimichurri over the chicken, turning the pieces to coat all sides. Cover and refrigerate for at least 20 minutes, but if you can spare a few hours or even overnight, the flavors will dive deeper into the meat for an unforgettable bite.
Step 3: Preheat Your Grill
Before grilling, bring your chicken out of the refrigerator to come to room temperature—this helps it cook more evenly. Meanwhile, heat your grill to medium-high. You want it hot enough for that perfect sear, creating those appealing grill marks and locking in juices.
Step 4: Grill the Chicken Thighs
Lay the marinated chicken thighs on the grill and let them cook for about 5 to 6 minutes per side. Don’t rush the process; turning them just once or twice ensures they develop a beautiful char without drying out. Cook until the chicken is no longer pink inside and the juices run clear, guaranteeing juicy, tender results.
Step 5: Rest and Serve
Remove the chicken from the grill and let it rest for a few minutes. This step is key to locking in all those savory juices. Serve the chicken hot with a generous drizzle or dollop of the remaining chimichurri sauce. The herbal brightness pairs perfectly with the smoky, grilled meat.
How to Serve Grilled Chicken Thighs with Chimichurri Recipe
Garnishes
Fresh garnishes can make a great dish sparkle. For this recipe, try sprinkling finely chopped fresh parsley or extra cilantro on top. A few thin slices of fresh jalapeño add a pop of color and heat if you like it spicy. A wedge of lemon on the side invites your guests to add more citrus brightness.
Side Dishes
Grilled Chicken Thighs with Chimichurri feel right at home alongside a crisp green salad or grilled vegetables like zucchini and bell peppers. Roasted potatoes or fluffy rice soak up the extra chimichurri beautifully. For a more substantial meal, pair with creamy mashed potatoes or even warm, toasted bread to mop up every last drop of sauce.
Creative Ways to Present
Looking to wow your guests? Present the chicken sliced over a bed of couscous or quinoa mixed with fresh herbs. Serve on rustic wooden boards with small bowls of chimichurri sauce for dipping. Wrapping the chicken in warm tortillas with fresh slaw and a drizzle of chimichurri transforms this dish into irresistible grilled chicken tacos.
Make Ahead and Storage
Storing Leftovers
Leftover grilled chicken thighs can be stored in an airtight container in the fridge for up to 3 days. Keep the chimichurri sauce separate to preserve its bright, fresh flavor. When refrigerated properly, both components maintain their deliciousness and texture.
Freezing
Chicken thighs can be frozen after cooking. Place the cooled meat in freezer-safe containers or bags and freeze for up to 2 months. Although the texture might soften slightly upon thawing, the flavors remain wonderful. It’s best to freeze the chimichurri sauce separately in small portions and add fresh sauce if possible after reheating.
Reheating
When you’re ready to enjoy leftovers, reheat the chicken gently in a skillet over medium-low heat or in the oven until warmed through—this helps keep it juicy. Avoid the microwave if you want to preserve the best texture. Add fresh chimichurri sauce after reheating to revive the bright, zesty punch.
FAQs
Can I use chicken breasts instead of thighs?
You can, but boneless, skinless chicken thighs tend to stay juicier and more flavorful on the grill. Breasts dry out more easily, so if you use them, consider marinating longer and grilling carefully to avoid overcooking.
How spicy is the chimichurri sauce?
The heat level is mild to moderate since the jalapeño is seeded to reduce its spiciness. You can adjust the amount or leave out the jalapeño completely if you want to keep things very mild.
Can this recipe be made without a grill?
Absolutely! If you don’t have a grill, you can cook the chicken thighs in a grill pan or even a cast-iron skillet over medium-high heat. The key is getting a nice sear and cooking evenly without drying the meat.
What can I substitute for the fresh herbs if I only have dried?
Fresh herbs make the biggest impact here, but if using dried, decrease the quantity to about one-third and add them with the olive oil to help infuse. The sauce will be less vibrant but still tasty.
Is the chimichurri sauce good as a dip or marinade for other proteins?
Definitely! Chimichurri is wonderfully versatile and works great with steak, shrimp, pork, or even roasted vegetables. Feel free to experiment beyond the grilled chicken thighs for a flavorful kick.
Final Thoughts
If you want a dish that bursts with freshness, packs a punch of flavor, and feels like a special occasion without any fuss, this Grilled Chicken Thighs with Chimichurri Recipe is your new go-to. It’s a wonderful way to enjoy simple ingredients that come together beautifully on the grill. Go ahead and try it—you’ll be delighted by how quickly it becomes a beloved staple at your table.
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Grilled Chicken Thighs with Chimichurri Recipe
- Total Time: 20 minutes (plus marinating time)
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This Grilled Chicken Thighs with Chimichurri recipe features juicy, boneless, skinless chicken thighs marinated in a vibrant and tangy chimichurri sauce made from fresh herbs, garlic, jalapeño, and citrus. The chicken is grilled to perfection, offering a flavorful and healthy main dish perfect for weeknight dinners or gatherings. The fresh chimichurri sauce adds a bright, herbal punch that complements the smoky grilled chicken beautifully.
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
- Prepare 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 fresh ground pepper. Pulse again until the mixture is well combined but retains some texture.
- Marinate the Chicken: Place the chicken thighs in a baking dish. Season both sides with kosher salt and fresh ground pepper. Pour about 1/4 cup of the chimichurri sauce over the chicken and turn to coat all sides evenly. Cover and refrigerate for at least 20 minutes and up to 24 hours to allow flavors to develop.
- Preheat the Grill: Remove the chicken from the refrigerator and let it come to room temperature while preheating your grill to medium-high heat, ensuring a hot surface for searing.
- Grill the Chicken: Place the marinated chicken thighs on the hot grill. Cook for 5-6 minutes on each side, or until the chicken is cooked through and the juices run clear, reaching an internal temperature of 165°F (74°C).
- Rest and Serve: Remove the chicken from the grill and let it rest for a few minutes to retain juices. Serve hot alongside the remaining chimichurri sauce for drizzling or dipping.
Notes
- For more heat, keep the jalapeño seeds or add more jalapeño.
- Chicken can marinate up to 24 hours but at least 20 minutes is necessary for flavor absorption.
- Make sure the grill is properly preheated to get a nice sear and prevent sticking.
- Leftover chimichurri sauce can be stored in an airtight container in the refrigerator for up to 5 days.
- Use a meat thermometer to ensure chicken is fully cooked without overcooking.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Argentinian
