Go Back
–+ servings
Chimichurri Chicken Thighs

Juicy Chimichurri Chicken Thighs for Your Summer BBQ Fun

Enjoy the irresistible flavors of Chimichurri Chicken Thighs, perfect for summer BBQs.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Marinating Time 20 minutes
Total Time 47 minutes
Servings: 4 thighs
Course: Dinner
Cuisine: Argentinian
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Chimichurri Sauce
  • 1 cup Fresh Cilantro Adds aromatic freshness; substitute with additional parsley for a more traditional flavor.
  • 1 cup Fresh Italian Parsley Provides a herby base; can use more cilantro if preferred.
  • 2 tablespoons Fresh Oregano Contributes earthy notes; use dried if fresh is unavailable.
  • 1 medium Shallot Adds mild sweetness; can replace with red onion in a pinch.
  • 3 cloves Garlic Introduces pungent flavor; always use fresh for best taste.
  • 1 small Jalapeño Pepper Provides a mild kick; omit for a milder sauce or use a fresh chili for more heat.
  • 1 tablespoon Fresh Lemon Juice Brightens the sauce with acidity; lime juice can also be used.
  • 2 tablespoons Red Wine Vinegar Enhances tanginess; substitute with white vinegar or apple cider vinegar if needed.
  • 1/2 cup Olive Oil Binds the sauce and enriches flavor; extra virgin is best for quality.
  • 1 teaspoon Kosher Salt Essential for seasoning; adjust quantities if using regular salt.
  • 1/2 teaspoon Fresh Ground Pepper Adds warmth and spice; black or white pepper can be used interchangeably.
Chicken
  • 1 pound Boneless Skinless Chicken Thighs The main protein source; juicy and flavorful, can swap with chicken breasts or bone-in thighs.

Equipment

  • Food Processor
  • Grill
  • Baking Dish

Method
 

Preparation
  1. In a food processor, add fresh cilantro, parsley, oregano, shallot, garlic, and jalapeño. Pulse these ingredients until finely combined, about 15-30 seconds.
  2. Incorporate fresh lemon juice, red wine vinegar, olive oil, kosher salt, and fresh ground pepper, pulsing again until the mixture is well-blended.
  3. Place chicken thighs in a baking dish, season with salt and pepper. Pour chimichurri sauce over chicken and refrigerate for at least 20 minutes.
  4. Preheat grill to medium-high heat (375°F to 400°F). Let chicken come to room temperature for 10-15 minutes.
  5. Oil grill grates and place marinated chicken thighs on the grill. Cook for 5-6 minutes per side until internal temp reaches 165°F.
  6. Remove from grill, let rest for a few minutes then drizzle with remaining chimichurri sauce before serving.

Nutrition

Serving: 1thighCalories: 300kcalCarbohydrates: 2gProtein: 25gFat: 21gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 16gCholesterol: 80mgSodium: 400mgPotassium: 500mgVitamin A: 10IUVitamin C: 5mgCalcium: 20mgIron: 2mg

Notes

For best results, marinate chicken overnight for maximum flavor. Always use fresh herbs in chimichurri sauce for optimal taste.

Tried this recipe?

Let us know how it was!