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Grilled Chicken Thighs with Chimichurri Recipe

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3.8 from 37 reviews

  • Author: admin
  • 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

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

  1. 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.
  2. 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.
  3. 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.
  4. 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).
  5. 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

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Find it online: https://mamabrisrecipes.com/grilled-chicken-thighs-with-chimichurri-recipe/