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Chimichurri Chicken Thighs

Chimichurri Chicken Thighs – Grilled to Juicy Perfection

Chimichurri Chicken Thighs deliver bold flavors with a zesty sauce, perfect for quick dinners or barbecues.
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Prep Time 15 minutes
Cook Time 12 minutes
Marinating Time 20 minutes
Total Time 47 minutes
Servings: 4 thighs
Course: Dinner
Cuisine: Argentinian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Chimichurri Sauce
  • 1 cup Fresh cilantro Substitute with parsley for a traditional option.
  • 1 cup Fresh Italian parsley Can increase the parsley ratio if cilantro is undesirable.
  • 2 tablespoons Fresh oregano Substitute 1 tsp dried for 1 tbsp fresh.
  • 1 small Shallot Substitute with onion if unavailable.
  • 4 Garlic cloves Fresh garlic is recommended for better taste.
  • 1 small Jalapeño pepper Remove seeds for less heat.
  • 2 tablespoons Fresh lemon juice Lime juice can be used as a substitute.
  • 2 tablespoons Red wine vinegar Apple cider vinegar serves as a substitute.
  • 1/2 cup Olive oil Avocado oil can also work.
  • 1 teaspoon Kosher salt Use table salt sparingly as it’s saltier.
  • 1 teaspoon Fresh ground pepper Optional but recommended.
Chicken
  • 4 pieces Boneless skinless chicken thighs Can substitute with chicken breasts or drumsticks.

Equipment

  • Grill
  • food processor
  • baking dish

Method
 

Preparation Steps
  1. In a food processor, combine the fresh cilantro, Italian parsley, oregano, shallot, garlic, and jalapeño. Pulse until finely chopped and well mixed.
  2. Add fresh lemon juice, red wine vinegar, olive oil, kosher salt, and freshly ground pepper. Blend until smooth.
  3. Place chicken thighs in a baking dish. Season with kosher salt and freshly ground pepper. Pour chimichurri sauce over the chicken, coating evenly. Cover and marinate for at least 20 minutes.
  4. Preheat grill to medium-high heat, around 400°F (200°C). Allow to heat for 10-15 minutes.
  5. Place marinated chicken thighs on the grill. Cook for about 5-6 minutes on one side, then flip and cook for another 5-6 minutes, or until internal temperature reaches 165°F (75°C).
  6. Let grilled chicken rest for a few minutes. Slice and serve warm with remaining chimichurri sauce drizzled on top or on the side.

Nutrition

Serving: 1thighCalories: 320kcalCarbohydrates: 5gProtein: 26gFat: 23gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gCholesterol: 80mgSodium: 600mgPotassium: 300mgFiber: 1gSugar: 1gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 2mg

Notes

Perfect for a summer meal, pairs beautifully with grilled vegetables or coconut lime rice. Customize chimichurri with additional herbs for a fresh twist.

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