Grilled Chicken Thighs with Chimichurri

Description
Grilled Chicken Thighs with Chimichurri, garlic, and a touch of heat. The chimichurri doubles as both a marinade and a topping for maximum flavor.

Grilled Chicken Thighs with Chimichurri

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• Author: Tyla
• Total Time: 20 minutes
• Yield: 4 servings 1x

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Description

Juicy, tender boneless chicken thighs are grilled to perfection and topped with vibrant, zesty chimichurri sauce made with herbs, garlic, and a touch of heat. The chimichurri doubles as both a marinade and a topping for maximum flavor.

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Ingredients

Scale 1x2x3x

Chimichurri Sauce

• ½ cup fresh cilantro

• ½ cup fresh Italian parsley, chopped

• 1 tablespoon fresh oregano (or 1 teaspoon dried)

• 1 small shallot, peeled

• 2 cloves garlic, peeled

• ½ jalapeño pepper, seeded

• 1 tablespoon fresh lemon juice

• 1 tablespoon red wine vinegar

• ½ cup olive oil

• 1 teaspoon kosher salt

• Fresh ground black pepper, to taste

Chicken

• 2 lbs boneless skinless chicken thighs

• Extra salt and pepper, for seasoning

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Instructions

1. Make the Chimichurri
   In a food processor, blend cilantro, parsley, oregano, shallot, garlic, and jalapeño until finely chopped.
   Add lemon juice, vinegar, olive oil, salt, and pepper. Pulse until well combined.

2. Marinate the Chicken
   Place chicken thighs in a baking dish. Season with salt and pepper.
   Pour ¼ cup of the chimichurri sauce over the chicken and toss to coat.
   Cover and marinate in the fridge for at least 20 minutes, up to 24 hours.

3. Grill the Chicken
   Preheat grill to medium-high heat.
   Remove chicken from fridge to let it warm up slightly.
   Grill for 5–6 minutes per side, or until juices run clear and internal temperature reaches 165°F.

4. Serve
   Serve hot, drizzled with additional chimichurri sauce on top or on the side.

Notes

• You can substitute chicken breasts, drumsticks, or bone-in thighs. Adjust cook time accordingly.

• Chimichurri is best used within 1–2 days but can be refrigerated for up to a week.

• Prep Time: 20 minutes

Nutrition

• Calories: 444
• Protein: 44g

Ingredients

Chimichurri Sauce

• ½ cup fresh cilantro
• ½ cup fresh Italian parsley, chopped
• 1 tablespoon fresh oregano (or 1 teaspoon dried)
• 1 small shallot, peeled
• 2 cloves garlic, peeled
• ½ jalapeño pepper, seeded
• 1 tablespoon fresh lemon juice
• 1 tablespoon red wine vinegar
• ½ cup olive oil
• 1 teaspoon kosher salt
• Fresh ground black pepper, to taste

Chicken

• 2 lbs boneless skinless chicken thighs
• Extra salt and pepper, for seasoning

Instructions

1. Make the Chimichurri
   In a food processor, blend cilantro, parsley, oregano, shallot, garlic, and jalapeño until finely chopped.
   Add lemon juice, vinegar, olive oil, salt, and pepper. Pulse until well combined.
2. Marinate the Chicken
   Place chicken thighs in a baking dish. Season with salt and pepper.
   Pour ¼ cup of the chimichurri sauce over the chicken and toss to coat.
   Cover and marinate in the fridge for at least 20 minutes, up to 24 hours.
3. Grill the Chicken
   Preheat grill to medium-high heat.
   Remove chicken from fridge to let it warm up slightly.
   Grill for 5–6 minutes per side, or until juices run clear and internal temperature reaches 165°F.
4. Serve
   Serve hot, drizzled with additional chimichurri sauce on top or on the side.

Notes

• You can substitute chicken breasts, drumsticks, or bone-in thighs. Adjust cook time accordingly.
• Chimichurri is best used within 1–2 days but can be refrigerated for up to a week.

FAQs
Can I bake this instead of grilling?
Yes, bake at 400°F for 25–30 minutes or until cooked through.

Is it spicy?
Only mildly — the jalapeño adds a gentle kick. For less heat, skip it or use half.

Can I freeze the chimichurri?
Yes! Freeze in ice cube trays and thaw as needed.