As the grill heats up, the anticipation builds. Picture this: juicy chicken thighs transforming into a golden masterpiece, kissed by the smoke of an open flame. The real star, however, is the vibrant chimichurri sauce—an Argentinian treasure bursting with fresh herbs and a zing of acidity. I first discovered this flavor-packed condiment during a summer cookout, and I’ve been hooked ever since. The best part? You can whip this dish up in under an hour, perfect for a busy weeknight or a casual weekend gathering. Marinated to perfection, these Grilled Chimichurri Chicken Thighs are not only healthy but also explode with flavor, making dinner a delightful celebration. So, let’s dive into this quick and easy recipe that’s sure to become a regular in your culinary rotation!
Why are Chimichurri Chicken Thighs a Must-Try?
Bursting with flavor: The chimichurri sauce, brimming with fresh herbs and a hint of spice, brings to life every bite of chicken. Quick and easy: With minimal prep and cooking time, this dish fits perfectly into busy lifestyles. Healthy options: Grilled chicken is packed with protein, making it a nutritious choice. Versatile: Pair it with grilled veggies or a fresh salad for a stunning meal. Crowd-pleaser: Impress friends and family at your next gathering with this vibrant dish. Get inspired by more delicious ideas in my post on grilled summer recipes.
Chimichurri Chicken Thighs Ingredients
For the Chimichurri Sauce
- Fresh Cilantro – Adds a fragrant, herbal flavor; perfect for brightening the sauce.
- Fresh Italian Parsley – Provides a fresh base for the chimichurri; can replace with more cilantro for variation.
- Fresh Oregano – Enriches the chimichurri with earthy tones; if fresh isn’t available, use 1 teaspoon of dried oregano.
- Shallot – Adds a mild onion flavor without overwhelming; can substitute with red or yellow onion.
- Garlic – Enhances the aromatic profile of the chimichurri; fresh is best for maximum flavor.
- Jalapeño Pepper – Offers heat and a slight fruitiness; omit for a milder sauce or substitute with green bell pepper.
- Fresh Lemon Juice – Adds acidity and brightness to balance flavors; lime juice can also be used for a twist.
- Red Wine Vinegar – Introduces a tangy depth to the sauce; balsamic vinegar can be a last-minute substitute.
- Olive Oil – Acts as the base to emulsify the sauce and adds richness; try avocado oil for a different flavor profile.
- Kosher Salt – Enhances all flavors in the dish; use table salt with caution due to size differences.
- Fresh Ground Pepper – Adds a spicy note to finish; freshly ground is preferred for the best taste.
For the Chicken
- Boneless Skinless Chicken Thighs – The main protein, providing juiciness and flavor when grilled; chicken breasts or drumsticks can be used instead.
Notes
This chimichurri chicken thighs recipe is not only simple and delicious but also a fantastic way to bring the taste of Argentina into your kitchen!
How to Make Chimichurri Chicken Thighs
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Prepare the Chimichurri: Start by adding fresh cilantro, parsley, oregano, shallot, garlic, and jalapeño to a food processor. Pulse until finely chopped, then mix in lemon juice, red wine vinegar, olive oil, salt, and pepper until well combined.
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Marinate the Chicken: Place the boneless skinless chicken thighs in a baking dish. Season with a sprinkle of salt and pepper, then pour about a quarter cup of your chimichurri over the chicken, making sure each piece is evenly coated. Let it marinate for at least 20 minutes or up to 24 hours in the fridge for deeper flavor.
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Preheat the Grill: Heat your grill to medium-high. While it warms up, remove the marinated chicken from the refrigerator and allow it to sit at room temperature for about 10-15 minutes to ensure even cooking.
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Grill the Chicken: Carefully place the chicken thighs on the grill. Cook for roughly 5-6 minutes on each side, or until the internal temperature reaches 165°F and the juices run clear. Remove from the grill and let them rest for a few minutes before serving.
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Serve with Extra Chimichurri: Plate the grilled chicken thighs and drizzle additional chimichurri on top or serve it on the side for dipping.
Optional: Garnish with extra fresh herbs for a pop of color and flavor.
Exact quantities are listed in the recipe card below.
Chimichurri Chicken Thighs Variations
Feel free to make this dish your own with these tasty twists and substitutions!
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Spicy Kick: Add crushed red pepper flakes for a zesty heat that will elevate your chimichurri sauce. Just a pinch can transform the flavor profile, bringing a fiery punch that complements the herbs beautifully.
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Herb Swap: Experiment with different herbs like tarragon or mint to create a unique chimichurri experience. Each herb offers its distinct brightness, promising a fresh twist on the classic flavor.
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Veggie Delight: Serve your chicken with grilled veggies, such as zucchini and bell peppers, for added nutrition and color. Toss them on the grill alongside the thighs for an easy-to-make, vibrant side.
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Citrus Twist: Substitute lime juice for the lemon juice for a tangy flavor that’ll brighten up the chimichurri even more. The citrusy zip pairs wonderfully with the savory chicken.
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Nutty Flavor: Blend in a tablespoon of toasted walnuts or almonds to the chimichurri for a delightful crunch and extra richness. It’s an unexpected twist that offers texture and depth!
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Mild Option: If you prefer a less spicy version, simply omit the jalapeño or substitute it with a mild green bell pepper. This way, you still get the lovely flavors without the heat.
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Pasta Dish: Toss the grilled chicken and extra chimichurri sauce with pasta for a quick and satisfying meal. The sauce adds a luscious flavor that will coat every bite, making weeknight dinners a breeze.
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Wrap it Up: Use the marinated grilled chicken in a wrap with lettuce, tomatoes, and additional chimichurri for a refreshing lunch option. It’s a fun and easy way to enjoy leftovers!
Expert Tips for Chimichurri Chicken Thighs
- Marination Matters: Allowing the chicken thighs to marinate for at least 20 minutes enhances flavor absorption; for deeper flavor, marinate overnight.
- Bring to Room Temp: Allow the marinated chicken to sit at room temperature for about 10-15 minutes before grilling for even cooking.
- Control the Heat: Keep a close eye on the grill temperature to avoid burnt edges; aim for medium-high heat for the best results.
- Use a Meat Thermometer: Ensure your chicken reaches an internal temperature of 165°F for safe and juicy results; this guarantees perfectly cooked chimichurri chicken thighs.
- Refresh Leftovers: If you have leftovers, drizzle some fresh chimichurri over them before serving; it adds vibrancy back to the dish.
Storage Tips for Chimichurri Chicken Thighs
- Fridge: Store leftover grilled chicken in an airtight container for up to 3-4 days to maintain freshness and flavor.
- Freezer: For longer storage, freeze the chimichurri sauce in an airtight container for up to 3-6 months. Thaw in the fridge overnight before using.
- Reheating: When reheating chicken, warm it gently in the oven at 350°F until heated through, about 10-15 minutes, to keep it juicy and delicious.
- Marinade Storage: If you have extra chimichurri, store it separately in the fridge for about 1-2 weeks; just give it a good shake before using it to refresh the flavors.
Make Ahead Options
These Chimichurri Chicken Thighs are perfect for meal prep and can save you valuable time on busy weeknights! You can marinate the chicken thighs up to 24 hours in advance, allowing the flavors to deepen. Simply prepare the chimichurri sauce ahead of time and store it in an airtight container in the refrigerator for up to 3 days. To maintain freshness, keep the chicken thighs coated in the marinade, and before grilling, let them sit at room temperature for about 10-15 minutes. When you’re ready to serve, follow the grilling instructions for a quick finish that ensures you enjoy delicious, restaurant-quality results with minimal effort.
What to Serve with Chimichurri Chicken Thighs?
Elevate your summer meal with delightful sides that harmonize beautifully with this vibrant dish.
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Grilled Vegetables: Pair with a medley of zucchini, bell peppers, and asparagus. Their charred sweetness complements the herby flavors of the chicken.
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Quinoa Salad: A refreshing blend of quinoa, cucumbers, and cherry tomatoes adds a nutty touch and enhances the healthy aspect of your meal.
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Garlic Bread: The buttery, garlicky goodness provides a satisfying crunch that balances the tender chicken and chimichurri sauce.
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Coleslaw: A crunchy, tangy slaw brings a fresh crunch to your plate while adding a delightful contrast to the grilled flavors.
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Cilantro Lime Rice: This zesty rice is a fantastic addition, echoing the chimichurri’s bright flavors and allowing each bite to shine.
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Watermelon Feta Salad: This sweet and savory concoction serves as a refreshing counterpoint, perfect for a hot summer day.
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Red Wine: A glass of light-bodied red like Pinot Noir accentuates the richness of the chicken, enhancing your dining experience.
Chimichurri Chicken Thighs Recipe FAQs
What kind of chicken is best for this recipe?
Absolutely! Boneless skinless chicken thighs are perfect for this recipe as they stay juicy and flavorful when grilled. However, if you prefer, you can also use chicken breasts or drumsticks; just remember to adjust the cooking time if using larger or bone-in cuts.
How can I tell if my herbs are fresh enough for the chimichurri?
Very important! Fresh herbs should be vibrant and fragrant. Look for bright green leaves without any dark spots or wilting. If the leaves appear limp or discolored, opt for fresh ones to ensure your chimichurri has that pop of flavor.
How long does the chimichurri sauce last in the fridge?
I recommend using your chimichurri within 1-2 days for the best flavor. However, it can last in the fridge for up to a week in an airtight container. Just give it a good stir before using, as the oil may settle.
Can I freeze the chimichurri sauce?
Yes! To freeze your chimichurri sauce, simply transfer it into an airtight container or freezer bag and store it for up to 3-6 months. When you’re ready to use it, thaw it in the fridge overnight, or place it in warm water to quickly bring it back to a pourable consistency.
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What can I do if my chimichurri sauce is too spicy?
No worries! If you’ve added too much jalapeño and it’s making the sauce too spicy, you can balance it by adding more olive oil and fresh herbs. This dilutes the heat without overwhelming the flavors. Alternatively, feel free to omit the jalapeño altogether if you prefer a milder sauce.
Is this recipe suitable for dietary restrictions?
Absolutely! This chimichurri chicken thighs recipe is naturally gluten-free and can be made dairy-free as well. If you or your guests have allergies, just ensure that all condiments and ingredients used are allergen-free. For anyone with a garlic allergy, you might substitute it with a pinch of asafoetida for an aromatic base. Just be mindful of personal dietary needs.
Zesty Chimichurri Chicken Thighs for Quick Summer Feasts
Ingredients
Equipment
Method
- Prepare the Chimichurri: Add cilantro, parsley, oregano, shallot, garlic, and jalapeño to a food processor. Pulse until finely chopped, then mix in lemon juice, red wine vinegar, olive oil, salt, and pepper until well combined.
- Marinate the Chicken: Place chicken thighs in a baking dish. Season with salt and pepper, then pour about a quarter cup of chimichurri over the chicken, making sure each piece is evenly coated. Let marinate for at least 20 minutes.
- Preheat the Grill: Heat your grill to medium-high. Remove marinated chicken from refrigerator and let sit at room temperature for about 10-15 minutes.
- Grill the Chicken: Place the chicken thighs on the grill. Cook for roughly 5-6 minutes on each side, or until internal temperature reaches 165°F.
- Serve with Extra Chimichurri: Plate the grilled chicken thighs and drizzle additional chimichurri on top or serve it on the side.