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Chimichurri Chicken Thighs Recipe Easy and Juicy

Savannah
Juicy, herb marinated Chimichurri Chicken Thighs grilled to perfection and topped with fresh chimichurri sauce for a bold, vibrant, and easy dinner.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 40 minutes
Course Main Course
Cuisine Argentinian Inspired
Servings 4
Calories 444 kcal

Ingredients
  

  • For the Chimichurri Sauce:
  • 1/2 cup fresh cilantro
  • 1/2 cup fresh Italian parsley
  • 1 tablespoon fresh oregano or 1 teaspoon dried
  • 1 small shallot peeled
  • 2 cloves garlic
  • 1/2 jalapeño seeded
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon red wine vinegar
  • 1/2 cup olive oil
  • 1 teaspoon kosher salt
  • Freshly ground black pepper
  • For the Chicken:
  • 2 lbs boneless skinless chicken thighs
  • Salt and pepper to taste

Instructions
 

  • 1.Prepare the chimichurri sauce. In a food processor, combine cilantro, parsley, oregano, shallot, garlic, and jalapeño.
  • 2.Add lemon juice, red wine vinegar, olive oil, salt, and pepper. Pulse until finely chopped but not smooth.
  • 3.Season the chicken thighs with salt and pepper.
  • 4.Reserve 1/4 cup of chimichurri for serving. Coat the chicken with the remaining sauce and marinate for at least 20 minutes or up to 24 hours in the refrigerator.
  • 5.Preheat grill to medium high heat.
  • 6.Grill chicken 5 to 6 minutes per side until internal temperature reaches 165°F.
  • 7.Rest for 5 minutes before serving. Spoon reserved chimichurri over the top before serving.

Notes

  • Reserve Sauce: Always set aside 1/4 cup of chimichurri before marinating the chicken. Do not reuse marinade that has touched raw chicken unless it has been boiled.
  • Marinating Time: For best flavor, marinate Chimichurri Chicken Thighs for at least 20 minutes. You can marinate up to 24 hours, but avoid going longer due to the acidity in the sauce.
  • Internal Temperature: Cook until the thickest part of the chicken reaches 165°F. Use a meat thermometer for accuracy.
  • Resting Time: Let the chicken rest for 5 minutes before serving to keep it juicy.
  • Indoor Option: If grilling is not available, cook in a cast iron skillet over medium high heat for 5 to 6 minutes per side.
  • Spice Level: Adjust heat by increasing or reducing the jalapeño. Remove all seeds for milder Chimichurri Chicken Thighs.
  • Storage: Cooked chicken keeps in the refrigerator for 3 to 4 days. Store chimichurri separately for best freshness.