Grilled Chicken Thighs with Chimichurri Sauce

These Grilled Chicken Thighs with Chimichurri Sauce offer a delightful combination of juicy, tender chicken complemented by a vibrant, herbaceous sauce. Chimichurri, an Argentinian condiment, adds a zesty kick that elevates the dish, making it perfect for a quick weeknight dinner or a weekend barbecue.

Why You’ll Love This Recipe

• Flavorful Marinade and Sauce: The chimichurri sauce serves dual purposes as both a marinade and a topping, infusing the chicken with rich, herby flavors.

• Quick and Easy: With a preparation time of approximately 15 minutes and cooking time around 10-15 minutes, this recipe is both time-efficient and delicious.

• Versatile: While boneless, skinless chicken thighs are recommended for their juiciness, you can also use chicken breasts or bone-in thighs with slight adjustments to cooking time.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Chimichurri Sauce:

• 1/2 cup fresh cilantro

• 1/2 cup fresh Italian parsley, chopped

• 1 tablespoon fresh oregano (or 1 teaspoon dried oregano)

• 1 small shallot, peeled

• 2 cloves garlic, peeled

• 1/2 jalapeño pepper, seeded

• 1 tablespoon fresh lemon juice

• 1 tablespoon red wine vinegar

• 1/2 cup olive oil

• 1 teaspoon kosher salt

• Freshly ground black pepper, to taste

For the Chicken:

• 2 lbs boneless skinless chicken thighs

• Salt and freshly ground black pepper, to taste

Directions

1. Prepare the Chimichurri Sauce: In a food processor, combine cilantro, parsley, oregano, shallot, garlic, and jalapeño. Add lemon juice, red wine vinegar, olive oil, salt, and pepper. Pulse until the herbs are finely chopped, maintaining some texture. Alternatively, finely chop all ingredients by hand and mix together.

2. Marinate the Chicken: Trim excess fat from the chicken thighs and season with salt and pepper. Place them in a bowl or baking dish, add 1/4 cup of the chimichurri sauce, and toss to coat. Cover and refrigerate for at least 20 minutes, or up to 2 hours for deeper flavor.

3. Grill the Chicken: Preheat the grill to medium-high heat. Remove the chicken from the marinade, letting excess drip off. Grill for 5-6 minutes per side, or until the internal temperature reaches 165°F (74°C) and juices run clear.

4. Serve: Transfer the grilled chicken to a serving platter and spoon additional chimichurri sauce over the top. Serve with extra sauce on the side for dipping.

Servings and Timing

• Servings: 4

• Preparation Time: 15 minutes

• Marinating Time: 20 minutes to 2 hours

• Cooking Time: 10-15 minutes

• Total Time: Approximately 45 minutes to 2 hours and 15 minutes (including marinating)

Variations

• Alternative Proteins: This chimichurri sauce pairs well with other proteins such as chicken breasts, drumsticks, bone-in thighs or beef. Adjust cooking times accordingly.

• Herb Adjustments: While traditional chimichurri uses parsley, adding cilantro introduces a fresh twist. Feel free to adjust the herb ratios based on personal preference.

Storage/Reheating

• Storage: Store leftover grilled chicken in an airtight container in the refrigerator for up to 3-4 days. Keep the chimichurri sauce in a separate container; it will last about a week refrigerated.

• Reheating: Reheat chicken gently in the microwave or on the stovetop over low heat to prevent drying out. Serve with chilled or room-temperature chimichurri sauce.

FAQs

How do I know when the chicken is fully cooked?

Use an instant-read thermometer to check that the internal temperature has reached 165°F (74°C) at the thickest part of the chicken.

Can I use bone-in chicken thighs?

Yes, bone-in thighs can be used; they may require additional cooking time. Ensure the internal temperature reaches 165°F (74°C).

Can I marinate the chicken overnight?

Marinating overnight is acceptable and can enhance flavor. If marinating for more than 2 hours, refrigerate to prevent bacterial growth.

Is chimichurri sauce spicy?

The heat level depends on the amount of jalapeño used. Adjust according to your spice preference.

Can I use dried herbs instead of fresh?

Fresh herbs provide a vibrant flavor. If using dried, use half the quantity as dried herbs are more concentrated.

Conclusion

Grilled Chicken Thighs with Chimichurri Sauce is a flavorful and quick meal, perfect for both casual weeknights and special occasions. The juicy, smoky chicken paired with the vibrant, tangy chimichurri sauce makes this dish irresistible. It’s easy to make, highly customizable, and always a crowd-pleaser!

Grilled Chicken Thighs with Chimichurri Sauce

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• Author: Paula
• Total Time: Approximately 45 minutes to 2 hours and 15 minutes (including marinating)
• Yield: 4 servings
• Diet: Gluten Free

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Description

Grilled Chicken Thighs with Chimichurri Sauce combines tender, juicy chicken with a zesty, herbaceous sauce for a mouthwatering meal. The chimichurri serves as both a marinade and topping, infusing the chicken with rich flavors. This quick and easy recipe is perfect for busy weeknights or a weekend barbecue and can be easily customized with different proteins or herbs.

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Ingredients

For the Chimichurri Sauce:

1/2 cup fresh cilantro

1/2 cup fresh Italian parsley, chopped

1 tablespoon fresh oregano (or 1 teaspoon dried oregano)

1 small shallot, peeled

2 cloves garlic, peeled

1/2 jalapeño pepper, seeded

1 tablespoon fresh lemon juice

1 tablespoon red wine vinegar

1/2 cup olive oil

1 teaspoon kosher salt

Freshly ground black pepper, to taste

For the Chicken:

2 lbs boneless, skinless chicken thighs

Salt and freshly ground black pepper, to taste

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Instructions

• Prepare the Chimichurri Sauce: In a food processor, combine cilantro, parsley, oregano, shallot, garlic, and jalapeño. Add lemon juice, red wine vinegar, olive oil, salt, and pepper. Pulse until the herbs are finely chopped, maintaining some texture. Alternatively, finely chop all ingredients by hand and mix together.

• Marinate the Chicken: Trim excess fat from the chicken thighs and season with salt and pepper. Place them in a bowl or baking dish, add 1/4 cup of the chimichurri sauce, and toss to coat. Cover and refrigerate for at least 20 minutes, or up to 2 hours for deeper flavor.

• Grill the Chicken: Preheat the grill to medium-high heat. Remove the chicken from the marinade, letting excess drip off. Grill for 5-6 minutes per side, or until the internal temperature reaches 165°F (74°C) and juices run clear.

• Serve: Transfer the grilled chicken to a serving platter and spoon additional chimichurri sauce over the top. Serve with extra sauce on the side for dipping.

Notes

Variations:

Alternative Proteins: Beef. Adjust cooking times accordingly. Chimichurri pairs well with other proteins such as chicken breasts, drumsticks, bone-in thighs or beef. Adjust cooking times accordingly.

Herb Adjustments: Add more cilantro or parsley based on your preferences for a twist on the classic recipe.

Storage/Reheating:

Storage: Store leftover grilled chicken in an airtight container in the refrigerator for up to 3-4 days. Chimichurri sauce can be stored in a separate container in the fridge for about a week.

Reheating: Reheat chicken gently in the microwave or stovetop over low heat to prevent drying out. Serve with chilled or room-temperature chimichurri sauce.

• Prep Time: 10 minutes
• Cook Time: 10-15 minutes
• Category: Main Course
• Method: Grilling
• Cuisine: Argentine