Chimichurri Chicken Thighs: A Flavor-Packed Grilled Delight

If you’re looking for a mouthwatering, juicy, and flavor-packed dish that’s perfect for grilling season, Chimichurri Chicken Thighs should be at the top of your list. This Argentinian-inspired recipe combines tender, boneless, skinless chicken thighs with a vibrant, herbaceous chimichurri sauce that doubles as both a marinade and a finishing sauce.

In this comprehensive guide, we’ll walk you through everything you need to know about making the best Grilled Chicken Thighs with Chimichurri, from ingredient selection to cooking techniques, storage tips, and serving suggestions. Whether you’re a grilling novice or a seasoned pro, this recipe is sure to become a favorite in your household.

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Why You’ll Love This Chimichurri Chicken Thighs Recipe

Before diving into the details, let’s talk about why this dish is so special:

✅ Juicy & Flavorful – Chicken thighs stay moist and tender, even on the grill, making them the perfect protein for chimichurri.
✅ Double-Duty Sauce – The chimichurri acts as both a marinade and a finishing sauce, infusing the chicken with bold, fresh flavors.
✅ Quick & Easy – With just 10 minutes of prep and 10 minutes of cooking, this dish is perfect for weeknight dinners or weekend BBQs.
✅ Versatile – Serve it with rice, grilled veggies, or in tacos for a complete meal.

Now, let’s get into the details!

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What is Chimichurri?

Chimichurri is a bright, herbaceous sauce originating from Argentina and Uruguay. Traditionally served with grilled meats, it’s made with fresh parsley, cilantro, garlic, vinegar, olive oil, and a touch of heat from jalapeño or red pepper flakes.

Unlike pesto (which is basil-based and includes nuts and cheese), chimichurri is lighter, tangier, and packed with fresh herb flavor. It’s the perfect complement to rich, smoky grilled chicken thighs.

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Ingredients for Chimichurri Chicken Thighs

For the Chimichurri Sauce:

• ½ cup fresh cilantro – Adds a bright, citrusy note.
• ½ cup fresh Italian parsley – The backbone of traditional chimichurri.
• 1 tbsp fresh oregano (or 1 tsp dried) – Brings earthy depth.
• 1 small shallot – Provides a mild oniony sweetness.
• 2 cloves garlic – Essential for that bold, aromatic kick.
• ½ jalapeño pepper (seeded) – Adds a touch of heat (adjust to taste).
• 1 tbsp fresh lemon juice – Brightens the sauce.
• 1 tbsp red wine vinegar – Adds tanginess.
• ½ cup olive oil – Helps emulsify the sauce and carry flavors.
• 1 tsp kosher salt – Enhances all the flavors.
• Fresh ground pepper – For a little spice.

For the Chicken:

• 2 lbs boneless, skinless chicken thighs – The star of the dish! (You can also use bone-in thighs, breasts, or drumsticks with adjusted cooking times.)

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Step-by-Step Instructions

1. Make the Chimichurri Sauce

1. In a food processor, combine cilantro, parsley, oregano, shallot, garlic, and jalapeño.
2. Add lemon juice, red wine vinegar, olive oil, salt, and pepper.
3. Pulse until well combined but still slightly chunky (you don’t want a completely smooth puree).

Pro Tip: If you don’t have a food processor, finely chop all ingredients by hand and whisk together in a bowl.

2. Marinate the Chicken

1. Place chicken thighs in a baking dish and season lightly with salt and pepper.
2. Pour ¼ cup chimichurri over the chicken, turning to coat evenly.
3. Cover and marinate in the fridge for at least 20 minutes (or up to 24 hours for deeper flavor).

3. Grill the Chicken Thighs

1. Preheat grill to medium-high heat (about 375-400°F).
2. Remove chicken from the fridge and let it sit at room temperature for 10-15 minutes while the grill heats up.
3. Grill chicken for 5-6 minutes per side, or until internal temperature reaches 165°F and juices run clear.

Note: If using chicken breasts, cook for 4 minutes per side (since they’re leaner and cook faster). Bone-in thighs may need 7-8 minutes per side.

4. Serve & Enjoy!

1. Let the chicken rest for 5 minutes before serving.
2. Drizzle with extra chimichurri sauce.
3. Pair with your favorite sides (see suggestions below).

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The History and Cultural Significance of Chimichurri Sauce

Chimichurri sauce is a vibrant, herbaceous condiment deeply rooted in the culinary traditions of Argentina and Uruguay. While it’s now enjoyed worldwide, its origins are somewhat debated, with several theories about how it came to be.

Origins of Chimichurri

One popular theory suggests that chimichurri was created by an Irish immigrant named Jimmy McCurry, who fought alongside Argentine forces in the 19th century. Legend says that he introduced a parsley-based sauce to accompany grilled meats, and the name “chimichurri” evolved from mispronunciations of “Jimmy’s curry.”

Another theory claims that Basque settlers brought a similar green sauce to South America, which then evolved into chimichurri. The word itself may derive from the Basque term tximitxurri, meaning “a mixture of several things in no particular order.”

Regardless of its exact origins, chimichurri has become an essential part of Argentine and Uruguayan asado (barbecue) culture. Unlike North American BBQ sauces, which are often sweet and smoky, chimichurri is bright, tangy, and herb-forward, making it the perfect complement to rich, grilled meats like Chimichurri Chicken Thighs.

Traditional vs. Modern Variations

Authentic chimichurri consists of:

• Parsley (the dominant herb)
• Garlic (for pungent depth)
• Vinegar or lemon juice (for acidity)
• Olive oil (to emulsify)
• Red pepper flakes or fresh chili (for heat)

Modern variations sometimes include cilantro, oregano, or even mint for a unique twist. Some versions are smoother, while others remain chunky for texture.

Why Chimichurri Pairs Perfectly with Chicken Thighs

Chicken thighs, with their higher fat content, stay juicy even when grilled at high heat. The bold, acidic flavors of chimichurri cut through the richness, creating a balanced and mouthwatering dish. This combination is a staple in South American cuisine but has gained global popularity for its simplicity and explosive taste.

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Tips for Grilling the Perfect Chicken Thighs

Grilling chicken thighs may seem simple, but a few key techniques ensure they come out juicy, flavorful, and perfectly charred every time.

Choosing the Right Chicken Thighs

• Boneless, skinless thighs cook quickly and absorb marinades well.
• Bone-in, skin-on thighs are more flavorful but require longer cooking.
• Look for even thickness to ensure uniform cooking.

Prepping the Chicken

1. Pat dry – Excess moisture prevents proper searing.
2. Trim excess fat – Prevents flare-ups on the grill.
3. Score thicker parts – Helps even cooking.

Marinating for Maximum Flavor

• Acid helps tenderize – The vinegar and lemon juice in chimichurri break down proteins gently.
• Oil prevents sticking – Olive oil in the marinade creates a barrier against the grill grates.
• 20 minutes minimum – Even a short marinade infuses flavor. For deeper taste, marinate overnight.

Grilling Techniques

• Preheat the grill (medium-high, ~400°F) – Prevents sticking and ensures searing.
• Oil the grates – Use a high-smoke-point oil like avocado or grapeseed.
• Don’t overcrowd – Leave space for air circulation.
• Sear, then move to indirect heat – Prevents burning while ensuring doneness.

Checking for Doneness

• Internal temp of 165°F – Use a meat thermometer for accuracy.
• Juices run clear – No pink when cut into the thickest part.
• Rest for 5 minutes – Lets juices redistribute for maximum tenderness.

Common Mistakes to Avoid

• Flipping too soon – Let thighs release naturally from the grill.
• Overcooking – Chicken thighs are forgiving but can dry out if grilled too long.
• Skipping the rest – Cutting too soon loses juices.

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 Creative Ways to Serve Chimichurri Chicken Thighs

While grilled Chimichurri Chicken Thighs are delicious on their own, they can be transformed into multiple meals with a little creativity.

1. Chimichurri Chicken Bowls

• Base: Cilantro lime rice or quinoa.
• Toppings: Black beans, grilled corn, avocado, pickled onions.
• Drizzle: Extra chimichurri for freshness.

2. Chimichurri Chicken Tacos

• Tortillas: Warm corn or flour tortillas.
• Fillings: Shredded chicken, crunchy slaw, cotija cheese.
• Garnish: Lime wedges, extra sauce.

3. Meal-Prep Salads

• Greens: Spinach, arugula, or kale.
• Proteins: Sliced chilled chicken thighs.
• Extras: Cherry tomatoes, cucumbers, feta.
• Dressing: Thin chimichurri with a bit more vinegar or lemon.

4. Chimichurri Chicken Sandwiches

• Bread: Toasted ciabatta or brioche.
• Spread: Garlic aioli or mashed avocado.
• Toppings: Roasted red peppers, arugula.

5. Fusion Dishes

• Chimichurri Pizza: Use the sauce as a base, top with chicken, mozzarella, and grilled veggies.
• Pasta Toss: Mix with linguine, cherry tomatoes, and parmesan.

Storing and Reheating Tips

• Fridge: Store cooked chicken for 3–4 days.
• Freezer: Freeze in airtight bags for up to 3 months.
• Reheating:
  • Oven: 350°F for 10–15 minutes.
  • Skillet: Medium heat with a splash of water to prevent drying.

Best Sides for Chimichurri Chicken Thighs

This dish pairs beautifully with:

🔥 Grilled Vegetables – Zucchini, bell peppers, and asparagus work great.
🍚 Cilantro Lime Rice – A fresh, zesty complement.
🥔 Roasted Potatoes – Crispy on the outside, fluffy inside.
🥗 Avocado Salad – Creamy avocado balances the tangy chimichurri.
🌮 Warm Tortillas – For making chimichurri chicken tacos!

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Storage & Meal Prep Tips

• Leftover Chicken: Store in an airtight container for 3-4 days in the fridge.
• Chimichurri Sauce: Keeps for up to a week in the fridge, but it’s best within 1-2 days (the herbs lose brightness over time).
• Freezing: You can freeze cooked chicken thighs for up to 3 months, but chimichurri is best fresh.

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Frequently Asked Questions (FAQs)

1. Can I use chicken breasts instead of thighs?

Yes! Chicken breasts work, but since they’re leaner, they cook faster (about 4 minutes per side). Pound them to an even thickness for best results.

2. Can I make chimichurri ahead of time?

Absolutely! The flavors meld beautifully if made a few hours in advance. Store in the fridge and bring to room temperature before serving.

3. Is chimichurri spicy?

It has a mild kick from the jalapeño, but you can omit it or use red pepper flakes for adjustable heat.

4. Can I bake or pan-sear the chicken instead of grilling?

Yes!

• Oven: Bake at 400°F for 20-25 minutes.
• Stovetop: Sear in a hot skillet for 5-6 minutes per side.

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Nutritional Information

Serving Size: 1 chicken thigh + chimichurri
Calories: 444
Carbs: 3g
Protein: 44g
Fat: 27g
Saturated Fat: 5g
Cholesterol: 215mg
Sodium: 790mg
Fiber: 1g
Sugar: 1g

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Final Thoughts

Chimichurri Chicken Thighs are a must-try for anyone who loves bold, fresh flavors with minimal effort. The combination of juicy grilled chicken and zesty, herb-packed chimichurri is simply irresistible.

Whether you’re firing up the grill for a summer BBQ or looking for a quick weeknight meal, this recipe delivers every time. Give it a try, and you’ll see why it’s a crowd-pleaser!