Grilled Chicken Thighs with Chimichurri Recipe

If you’re looking to turn any backyard meal into an absolute flavor celebration, Grilled Chicken Thighs with Chimichurri deserve a top spot on your menu. This dish captures everything you want in a quick-and-easy weeknight dinner or a vibrant weekend cookout: juicy, charred chicken with a fresh, punchy sauce that practically screams sunshine and good vibes. Each bite packs a bold mix of herbs, garlic, and just a little heat, making it a guaranteed crowd-pleaser you’ll come back to over and over again.

Ingredients You’ll Need

There’s true magic in simple ingredients done right, and each element of this dish contributes to its bold personality—from the fresh herbs that give the chimichurri its color and aroma to the humble chicken thighs soaking up every ounce of flavor. Here’s what you’ll need and why each one matters:

• Fresh cilantro: Brings a zesty, citrusy note that’s absolutely essential to traditional chimichurri.
• Fresh Italian parsley: Gives the sauce its vibrant green color and earthy base flavor.
• Fresh oregano (or dried): Adds authentic, peppery undertones; use fresh for the brightest taste.
• Small shallot: Offers a gentle onion flavor without overpowering the sauce.
• Garlic cloves: Delivers sharpness and aromatic depth; don’t be shy here.
• Jalapeño pepper: Seeds removed keeps it mild, but it adds a subtle kick and mellow heat.
• Fresh lemon juice: Brightens everything up and brings balance to the richness of the chicken.
• Red wine vinegar: Gives the sauce a signature tang and helps cut through the fattiness of the chicken.
• Olive oil: Provides smooth body and carries all those flavors beautifully over the chicken.
• Kosher salt: Seasons both the chicken and sauce for maximum savoriness.
• Fresh ground pepper: Rounds out all the flavors with a gentle spice.
• Boneless skinless chicken thighs: The star of the show; juicy, quick to cook, and the perfect canvas for chimichurri.

How to Make Grilled Chicken Thighs with Chimichurri

Step 1: Blend the Chimichurri Sauce

Start by gathering your cilantro, parsley, oregano, shallot, garlic, and jalapeño—these are the fresh flavor bombs for your chimichurri. Toss them into your food processor and pulse until everything is finely chopped. Pour in the lemon juice, red wine vinegar, olive oil, salt, and pepper, then continue pulsing until the sauce is both cohesive and still a bit textured. Give it a taste; it should be herbaceous, tart, and just a touch spicy.

Step 2: Marinate the Chicken

Place your chicken thighs in a baking dish and season them with a sprinkle of salt and pepper. Spoon about a quarter cup of the fresh chimichurri over the chicken, turning it to ensure every piece is thoroughly coated. Let it marinate in the refrigerator for at least 20 minutes (but you can go up to 24 hours if you’re prepping ahead). This step infuses the meat with loads of flavor and keeps it extra juicy after grilling.

Step 3: Preheat and Grill

When you’re ready to cook, take the chicken out of the fridge to knock off the chill. Heat your grill to medium-high and oil the grates to prevent sticking. Place the marinated chicken on the grill and cook for about 5–6 minutes per side, turning only once, until the thighs are cooked through and juices run clear. The smell of grilling chimichurri is irresistible!

Step 4: Serve with Extra Chimichurri

Transfer the grilled chicken thighs to a platter and generously spoon extra chimichurri over the top. This final flourish makes the meat shine and is honestly the best part. Serve right away while the chicken is hot and juicy, passing any extra sauce at the table for those who want more zing.

How to Serve Grilled Chicken Thighs with Chimichurri

Garnishes

A sprinkle of fresh chopped parsley or cilantro on top adds a touch of vibrant color and a gentle nod to the flavors in the sauce. If you have a lemon or two, a few wedges on the side allow everyone to squeeze a bit of extra brightness over their chicken right before eating.

Side Dishes

Grilled Chicken Thighs with Chimichurri go well with everything from fluffy rice and simple roasted potatoes to a crisp green salad tossed in vinaigrette. For a truly festive spread, try charred corn on the cob or roasted seasonal vegetables—the bright flavors of the chicken and sauce pair beautifully with nearly anything you’re craving.

Creative Ways to Present

For a casual gathering, slice the chicken and serve it piled on a platter, ready for guests to help themselves. Or go family-style, setting out bowls of extra chimichurri and letting everyone customize their plate. Want to change things up? Serve the sliced chicken in warm tortillas with chimichurri drizzled on top, or layer it over a bed of greens for a bold, protein-packed salad.

Make Ahead and Storage

Storing Leftovers

Leftover Grilled Chicken Thighs with Chimichurri keep beautifully. Store cooked chicken and any leftover sauce separately in airtight containers in the refrigerator for up to 3 days. The flavors actually deepen a bit overnight, which makes tomorrow’s lunch extra crave-worthy.

Freezing

If you want to freeze the chicken, do so without the chimichurri sauce for the best results. Let cooked chicken thighs cool completely, then wrap them tightly or seal in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight before reheating. Freeze the chimichurri sauce separately in an airtight container, though it’s best enjoyed fresh within a week.

Reheating

To reheat the chicken while keeping it moist, place it on a baking sheet, cover lightly with foil, and warm in a 325-degree oven until heated through. For the juiciest results, avoid microwaving unless you’re in a pinch. Bring the chimichurri to room temperature before serving for the best texture and flavor.

FAQs

Can I use chicken breasts instead of thighs?

Absolutely! Just cut chicken breasts in half if they’re large, and pound to about half an inch thick so they cook quickly and evenly. Breasts grill faster than thighs—usually around 4 minutes per side. Check for doneness to keep them nice and juicy.

How long can I marinate the chicken?

You can marinate the chicken for as little as 20 minutes if you’re in a hurry, or up to 24 hours if you like to plan ahead. The longer marinade time simply infuses more flavor, but rest assured even a quick soak gives delicious results.

How long does homemade chimichurri last?

Fresh chimichurri sauce tastes best within the first two days, but you can keep it refrigerated for up to a week. Just know that the flavors mellow a bit over time, so for the brightest taste, use it sooner rather than later.

Is this dish spicy?

Grilled Chicken Thighs with Chimichurri have only a mild kick, thanks to the jalapeño with seeds removed. If you love things extra fiery, keep a few seeds in, use a spicier pepper, or add a pinch of red pepper flakes to the sauce.

Can I bake the chicken instead of grilling?

Certainly! Arrange the marinated thighs on a lined baking sheet and roast in a preheated oven at 425 degrees Fahrenheit for about 20–25 minutes, or until cooked through. You’ll miss a little smoky char, but the chicken will still be tender and bursting with flavor.

Final Thoughts

If you haven’t made Grilled Chicken Thighs with Chimichurri yet, you are truly in for a treat! It’s one of those dishes that feels special enough for guests but easy enough to become a regular weeknight favorite. Gather your friends and family, fire up the grill, and watch how quickly the platter disappears—pure happiness in every bite!

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