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.

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