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.
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
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.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.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.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