Chimichurri Chicken Thighs: A Flavor-Packed Grilled Delight
There’s something magical about the smoky grill paired with the fresh, zesty burst of chimichurri. This recipe takes me back to a summer evening when my grandmother first introduced me to Argentinian flavors. We laughed, grilled, and shared stories late into the night. This one’s for those memories—and to make new ones around your table. Give it a try and share it with someone who loves a good meal made from the heart.
- Prep Time: 10 min
- Cook Time: 10 min
- Total Time: 40 min
Ingredients
• ½ cup fresh cilantro
• ½ cup fresh Italian parsley, chopped
• 1 tbsp fresh oregano (or 1 tsp dried)
• 1 small shallot, peeled
• 2 garlic cloves, peeled
• ½ jalapeño pepper, seeded
• 1 tbsp fresh lemon juice
• 1 tbsp red wine vinegar
• ½ cup olive oil
• 1 tsp kosher salt
• Fresh ground pepper
• 2 lbs boneless skinless chicken thighs
Instructions
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In a food processor, blend cilantro, parsley, oregano, shallot, garlic, and jalapeño.
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Add lemon juice, vinegar, olive oil, salt, and pepper. Pulse until finely chopped.
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Place chicken in a dish, season with salt and pepper, and coat with ¼ cup chimichurri. Let marinate for 20 minutes (or up to 24 hours).
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Let chicken sit at room temp while heating the grill to medium-high.
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Grill 5–6 minutes per side, until juices run clear.
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Serve with extra chimichurri sauce on the side.
Notes
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Chicken breasts or drumsticks work too—just adjust cook time.
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Chimichurri tastes best fresh, but can be stored for up to a week.
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A quick 20-minute marinade still brings out tons of flavor!
Nutrition
- Calories: 444 kcal per serving
- Fat: 27g
- Carbohydrates: 3g
- Protein: 44g