Can I use chicken breasts instead of thighs?

Yes, you can use chicken breasts, but they cook faster. To prevent dryness, pound them to an even thickness and grill for about 4 minutes per side until the internal temperature reaches 165°F.

How long should I marinate the chicken?

For the best flavor, marinate the chicken for at least 20 minutes. If you have more time, let it sit for up to 24 hours in the fridge.

Can I make chimichurri sauce ahead of time?

Absolutely! Chimichurri sauce can be made up to 2 weeks in advance and stored in an airtight container in the refrigerator. For longer storage, freeze it in small portions.

Chimichurri Chicken Thighs

Description

Chimichurri Chicken Thighs are juicy, flavorful, and incredibly easy to make. Marinated in a vibrant chimichurri sauce and grilled to perfection, this dish is a go-to for summer cookouts or quick weeknight dinners. The fresh herbaceous sauce doubles as a marinade and topping, making every bite rich with tangy, garlicky goodness.

Ingredients

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For the Chimichurri Sauce

½ cup fresh cilantro, chopped
½ cup fresh Italian parsley, chopped
1 tablespoon fresh oregano (or 1 teaspoon dried)
1 small shallot, peeled
2 cloves garlic, peeled
½ jalapeño pepper, seeded
1 tablespoon fresh lemon juice
1 tablespoon red wine vinegar
½ cup olive oil
1 teaspoon kosher salt
Freshly ground black pepper to taste

For the Chicken

2 lbs boneless, skinless chicken thighs
¼ cup chimichurri sauce (from above)
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper

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Instructions

Make the Chimichurri Sauce: In a food processor, combine the cilantro, parsley, oregano, shallot, garlic, and jalapeño. Add the lemon juice, red wine vinegar, olive oil, salt, and pepper. Pulse until finely chopped but not completely smooth. Set aside.
Prepare the Chicken: Trim any excess fat from the chicken thighs and place them in a bowl or baking dish. Season both sides with salt and black pepper. Pour ¼ cup of the chimichurri sauce over the chicken, tossing to coat evenly. Cover and marinate in the refrigerator for at least 20 minutes or up to 24 hours.
Preheat the Grill: Remove the chicken from the refrigerator and let it sit at room temperature for about 10 minutes. Meanwhile, heat a grill or grill pan to medium-high heat (around 375-400°F). Lightly oil the grill grates to prevent sticking.
Grill the Chicken: Place the marinated chicken thighs on the hot grill and cook for 5–6 minutes per side. The chicken is done when the internal temperature reaches 165°F, or when the juices run clear.

Notes

Alternative Cooking Method: If using a stovetop, cook the chicken in a preheated cast-iron skillet or grill pan over medium-high heat, following the same timing.
Make-Ahead Tips: The chimichurri sauce can be made up to 2 weeks in advance and stored in the refrigerator. The chicken can be marinated up to 24 hours ahead.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to retain moisture.

Prep Time: 10 minutes
Cook Time: 12 minutes
Category: Main Dish
Method: Grilling
Cuisine: Argentinian-Inspired

Nutrition

Serving Size: 1 portion (approx. 2 thighs)
Calories: 444 kcal
Sugar: 1g
Sodium: 790mg
Fat: 27g
Saturated Fat: 5g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 3g
Fiber: 1g
Protein: 44g
Cholesterol: 215mg