Chimichurri Chicken Thighs for a Flavorful Family Feast

Chimichurri Chicken Thighs offer a vibrant dining experience with fresh herb sauce and succulent chicken.

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Prep Time 20

Cook Time 12

Resting Time 5

Total Time 37

Servings: 4 thighs

Course: Lunch

Cuisine: Argentinian

Calories: 444

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chimichurri Sauce

1 bunch Fresh Cilantro Adds bright, herby flavor; can substitute with additional parsley.
1 bunch Fresh Italian Parsley A key herb that enhances freshness.
1 tablespoon Fresh Oregano Provides earthy notes; dried oregano can be used in a smaller quantity.
1 medium Shallot Offers a mild onion flavor; yellow onion can be used in a pinch.
2 cloves Garlic Essential for depth of flavor; adjust according to your taste preferences.
1 small Jalapeño Pepper Adds a bit of heat; can be omitted for a milder sauce.
2 tablespoons Fresh Lemon Juice Balances flavors with acidity; lime juice is a great alternative.
1/4 cup Red Wine Vinegar Contributes a sharpness that complements the chicken.
1/2 cup Olive Oil Using extra virgin is preferred for its flavor.
1 teaspoon Kosher Salt Enhances overall taste; table salt can be a substitute.
1 teaspoon Fresh Ground Pepper Adjust the amount based on your preference.

For the Chicken

2 pounds Boneless Skinless Chicken Thighs This tender cut remains juicy when grilled.

Equipment

food processor
Grill
Baking dish
plastic wrap

Method

Step‑by‑Step Instructions for Chimichurri Chicken Thighs

In a food processor, combine fresh cilantro, parsley, oregano, shallot, garlic, jalapeño, lemon juice, and red wine vinegar. While the processor is running, drizzle in olive oil until the mixture is finely chopped and well-blended. Season with kosher salt and fresh ground pepper to taste.
Place 2 lbs of boneless skinless chicken thighs in a baking dish. Season both sides with kosher salt and fresh ground pepper, then pour about 1/4 cup of the prepared chimichurri sauce over the chicken. Cover and marinate in the refrigerator for at least 20 minutes.
Preheat your grill to medium-high heat, around 400°F to 450°F.
Grill the marinated chicken thighs for 5-6 minutes on one side, then flip and grill for another 5-6 minutes, or until cooked through.
Remove the chicken from the grill and let it rest for about 5 minutes before serving.

Nutrition

Serving: 1thighCalories: 444kcalCarbohydrates: 3gProtein: 36gFat: 31gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 22gCholesterol: 140mgSodium: 500mgPotassium: 500mgFiber: 1gVitamin A: 5IUVitamin C: 2mgCalcium: 2mgIron: 10mg

Notes

Let marinated chicken rest at room temperature for 10-15 minutes before grilling for even cooking. You can make chimichurri sauce ahead of time and store it in the fridge for up to a week.

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