Go Back

Chimichurri Chicken Thighs

Chimichurri chicken thighs with vibrant herb sauce—char-grilled until the skin is crispy and the centers reach 165°F. Spoon on a fresh, slightly chunky chimichurri made with parsley, oregano, garlic, and red wine vinegar.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Marinating 30 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Argentinian
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs
  • 8 chicken thighs bone-in or boneless
  • 1 salt and pepper to taste
Chimichurri
  • 1 cup fresh parsley packed
  • 0.25 cup fresh oregano
  • 4 garlic cloves
  • 0.25 cup red wine vinegar
  • 0.5 cup olive oil
  • 0.5 tsp red pepper flakes
  • 1 salt to taste

Equipment

  • 1 grill

Method
 

Make the chimichurri
  1. Blend fresh parsley, fresh oregano, garlic, red wine vinegar, olive oil, red pepper flakes, and salt until smooth but slightly chunky, then set aside.
  2. Season chicken thighs with salt and pepper and brush them with half the chimichurri.
  3. Marinate the brushed chicken thighs for 30 minutes to 2 hours.
Grill and serve
  1. Preheat the grill to medium-high heat.
  2. Grill chicken thighs for 6-7 minutes per side until internal temperature reaches 165°F and the skin is crispy, flipping when grill marks form.
  3. Let the chicken rest for 5 minutes so the juices settle before serving.
  4. Serve the chicken thighs topped with the remaining chimichurri and spoon it over so the green herbs stay visible.

Notes

For the brightest flavor, let the chimichurri sit at room temperature while the chicken marinates. Refrigerate leftovers in an airtight container for up to 3 days; freeze the cooked chicken for up to 2 months (chimichurri texture may soften after thawing). For a lighter option, reduce olive oil to 1/4 cup and add a splash more vinegar for tang.