Chimichurri Grilled Chicken Thighs (Print version)
Juicy thighs in zesty chimichurri sauce, grilled for bold Argentine-inspired flavor.
# What goes in:
→ For the Chimichurri
01 - 1 cup fresh flat-leaf parsley, finely chopped
02 - 3 tablespoons fresh oregano, finely chopped
03 - 4 cloves garlic, minced
04 - 1 small shallot, finely chopped
05 - 1/2 cup extra-virgin olive oil
06 - 3 tablespoons red wine vinegar
07 - 1 teaspoon red pepper flakes
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon freshly ground black pepper
→ For the Chicken
10 - 8 bone-in, skin-on chicken thighs
11 - 1 teaspoon salt
12 - 1/2 teaspoon black pepper
# Cooking steps:
01 - Combine parsley, oregano, garlic, shallot, olive oil, vinegar, red pepper flakes, salt, and black pepper in a bowl. Mix well and let sit for at least 10 minutes to meld flavors.
02 - Set aside 1/3 cup of the chimichurri for serving.
03 - Pat chicken thighs dry with paper towels. Season both sides with salt and black pepper.
04 - Place chicken thighs in a zip-top bag or shallow dish. Pour remaining chimichurri over the chicken, turning to coat evenly. Marinate for at least 30 minutes or up to 4 hours in the refrigerator.
05 - Preheat grill or oven to 400°F.
06 - Remove excess marinade from chicken to prevent burning. Grill skin-side down over medium heat for 6-7 minutes per side until cooked through (internal temp 165°F). Alternatively, bake on a parchment-lined sheet for 25-30 minutes.
07 - Let chicken rest for 5 minutes. Serve hot, drizzled with reserved chimichurri.
# Tips from flavorandfeast:
01 -
- The sauce creates an incredible crispy char on the skin while keeping the meat juicy.
- It is a complete flavor explosion without needing any complicated techniques.
02 -
- Removing excess marinade before grilling prevents flare ups and bitter burnt spots.
- Letting the cooked chicken rest is non negotiable for keeping it moist.
03 -
- Adding a bit of cilantro gives the sauce an extra layer of brightness.
- The leftovers actually taste better the next day as the spices deepen.