Ingredients
For the Chimichurri Sauce
- 1/2 cup fresh cilantro (packed)
- 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 jalapeño pepper, seeded
- 1 tablespoon fresh lemon juice
- 1 tablespoon red wine vinegar
- 1/2 cup olive oil
- 1 teaspoon kosher salt
- Fresh ground black pepper, to taste
For the Chicken
- 2 lbs boneless, skinless chicken thighs
- Extra kosher salt and pepper, for seasoning
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 lemon juice, red wine vinegar, olive oil, salt, and pepper. Pulse again until well combined and finely minced, stopping to scrape down the sides as needed.
- Marinate the Chicken: Place the chicken thighs in a large baking dish. Season lightly with salt and pepper. Pour 1/4 cup of the chimichurri sauce over the chicken and toss to coat evenly. Cover and marinate in the refrigerator for at least 20 minutes, up to 24 hours for best flavor.
- Prepare the Grill: Remove the chicken from the fridge to let it warm slightly while preheating the grill to medium-high heat. Clean and lightly oil the grill grates to prevent sticking.
- Grill the Chicken: Place the marinated thighs on the grill. Cook for about 5-6 minutes per side, or until the chicken is well charred on the outside, juices run clear, and the internal temperature reaches 165°F (74°C).
- Serve: Let the grilled chicken rest for a few minutes, then serve with extra chimichurri sauce on the side for drizzling.
Notes
- Chicken breasts, drumsticks, or bone-in thighs can be substituted. Adjust cooking time accordingly – breasts cook in about 4 minutes per side if pounded thin, while bone-in cuts will take longer.
- For the best flavor, use the chimichurri sauce within 1-2 days, though it will keep refrigerated for up to a week.
- This dish pairs perfectly with grilled vegetables, rice, or a fresh salad.
- Marinate longer for deeper flavor, but even a quick 20-minute soak delivers great taste.
- 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 thighs with sauce)
- Calories: 444
- Sugar: 1g
- Sodium: 790mg
- Fat: 27g
- Saturated Fat: 5g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 44g
- Cholesterol: 215mg
