Name: Grilled Chicken Thighs With Chimichurri Recipe
Prep time: 30 minutes
Cook time: 30 minutes
Total time: 60 minutes
Yield: 4
Ingredients: - 1/2 cup fresh cilantro; - 1/2 cup fresh Italian parsley, chopped; - 1 tablespoon fresh oregano or 1 teaspoon dried; - 1 small shallot; - 2 cloves garlic; - 1/2 jalapeno pepper, seeded; - 1 tablespoon fresh lemon juice; - 1 tablespoon red wine vinegar; - 1/2 cup olive oil; - 1 teaspoon kosher salt; - fresh ground pepper; - 2 lbs boneless skinless chicken thighs

Nestled in the heart of summer evenings, Grilled Chicken Thighs with Chimichurri offers an explosion of flavors that dances across your taste buds. It’s a dish that holds a vibrant allure, with the zesty chimichurri sauce perfectly complementing the juicy, smokey chicken. This recipe isn’t just about grilling; it’s about creating an unforgettable meal that has the power to bring people together, whether it’s a casual backyard barbecue or a leisurely dinner under the stars.

I remember a breezy evening with laughter echoing as my family gathered around the grill. The aroma of the chimichurri mingling with sizzling chicken filled the air, each bite crisp yet tender. Sharing stories, we felt the warmth of our togetherness, and the meal became more than food; it was a shared moment, a cherished memory wrapped in flavors.

Tracing the roots of a flavorful delight

Grilled Chicken Thighs with Chimichurri hails from the vibrant culinary traditions of Argentina. The star of the dish, chimichurri sauce, is a zesty blend of parsley, garlic, vinegar, and oil. Traditionally paired with grilled meats, it’s a staple at Argentine asados (barbecues). Over time, this recipe has journeyed across borders, embracing diverse herbs and spices while keeping its core essence. The unique tang of chimichurri, both refreshing and bold, makes it a beloved companion to the juicy, charred goodness of grilled chicken thighs.

What makes this dish so delicious?

Gathering around for a tasty bite, these grilled chicken thighs with chimichurri are sure to elevate any meal. Each ingredient in this vibrant dish brings its unique flair, ensuring every bite is packed with flavor and zest.

Fresh Cilantro: 🌿 A burst of citrusy aroma, cilantro adds a refreshing twist. If you’re not a fan, try using fresh basil for a milder touch. Choose bunches with bright green leaves, avoiding any wilting. Its antioxidants are a lovely bonus!
Fresh Italian Parsley: 🌱 Parsley brings an earthy depth to the chimichurri. Flat-leaf is my go-to for its robust flavor. If you’re in a pinch, curly parsley can work too but might lack that punch. High in vitamin K, it’s a healthy choice!
Fresh Oregano: 🍃 A little bit of this herb lends a peppery bite. Fresh oregano shines, but dried works if it’s all you’ve got—just use less. Oregano is packed with antioxidants, perfect for a wholesome meal.
Small Shallot: 🧅 Offering a subtle sweetness, shallots mellow out the tang. Red onion can substitute in a pinch, but keep it minimal. Opt for shallots that are firm without soft spots, adding a touch of fiber to your dish.
Garlic Cloves: 🧄 A must-have for that classic, rich flavor. Two cloves make it fragrant but not overwhelming. If garlic is scarce, garlic powder can fill in, though fresh is best for its health-boosting properties.
Jalapeño Pepper: 🌶️ Bringing just a hint of heat, jalapeño peppers keep things lively. If you prefer less spice, removing the seeds or using bell peppers will do the trick. These peppers provide vitamins A and C!
Fresh Lemon Juice: 🍋 The zesty kick from lemon juice brightens everything up. Lime can be a substitute, though it tweaks the flavor slightly. Pick lemons that feel heavy for their size—they’re usually juicier and packed with vitamin C.
Red Wine Vinegar: 🍷 Adding a bit of tang, it balances out the herbs. If you’re out, apple cider vinegar can step in, though it might change the taste. Rich in acetic acid, it helps with digestion too.
Olive Oil: 🫒 The silky texture of olive oil binds the chimichurri. A good quality extra virgin is ideal, but sunflower oil can be a backup. Olive oil is known for its healthy fats, making the dish hearty and satisfying.
Kosher Salt: 🧂 Enhancing the flavors, kosher salt is perfect for even seasoning. Sea salt is a fine stand-in, though it can be saltier. It’s all about balance, helping the herbs sing.
Fresh Ground Pepper: 🌶️ Just a touch of pepper complements the other spices. Freshly ground is best for its fragrance. If you’re out, pre-ground pepper works too and adds a little kick to the dish.
Boneless Skinless Chicken Thighs: 🍗 Juicy and flavorful, chicken thighs are the star here. If thighs aren’t handy, chicken breasts can be used, though they cook faster. Opt for organic to keep the dish as wholesome as possible, and they’re a great protein source.

Must-have tools for perfect grilled chicken thighs🍽️

Having the right tools in your kitchen can make cooking a breeze and turn any meal into a culinary delight.

Food Processor: A food processor is a versatile powerhouse—perfect for making chimichurri or any sauce quickly. If you don’t have one, a blender or a sharp knife and some elbow grease can work too.
Grill or Grill Pan: Essential for achieving that savory char on chicken thighs. No grill? A stovetop grill pan is an excellent substitute, bringing those beautiful grill marks indoors.
Sharp Chef’s Knife: A must-have for finely chopping herbs like cilantro and parsley. In a pinch, a good-quality utility knife can also do the trick.
Cutting Board: A sturdy cutting board is crucial to keep your chopping safe and efficient. If space is an issue, a flexible chopping mat can serve the same purpose and is easy to store.
Tongs: Tongs are handy for flipping chicken or tossing it in chimichurri. If tongs are unavailable, a sturdy spatula could work as well.

Equipping your kitchen with these essentials enhances your cooking adventures, making them both enjoyable and stress-free.

Master the art of grilling chicken thighs👩‍🍳

Step 1: Blend the Chimichurri Sauce
Start by grabbing your trusty food processor; it’s time to whip up a vibrant chimichurri sauce. Toss in the fresh cilantro, parsley, and oregano first, then follow with the shallot, garlic, and jalapeño. Let them mingle for a moment before adding the lemon juice, red wine vinegar, olive oil, salt, and a good grind of fresh pepper. Give it a good pulse until everything looks finely chopped and well combined. This green goodness will soon become the star of your dish.
Step 2: Marinate the Chicken Thighs
Once your chimichurri is ready, place those boneless chicken thighs in a baking dish. Season them generously with salt and pepper, then pour a quarter cup of your freshly made chimichurri over the top. Give the chicken a little massage, ensuring it’s well coated on all sides. Cover the dish and let it marinate in the refrigerator for at least 20 minutes, but if you’ve got the time, letting it sit overnight will really amp up the flavors.
Step 3: Prepare for Grilling
Before the grilling fun begins, take the chicken out of the fridge to shake off the chill a bit. You want it to come closer to room temperature so it cooks evenly. Meanwhile, fire up your grill to medium-high heat. If you’re using a charcoal grill, aim for a nice even layer of hot coals. For gas grills, preheat until the cooking grates are scorching hot.
Step 4: Grill the Chicken to Perfection
Place the marinated chicken thighs on the hot grill, feeling the sizzle as they meet the grates. Let them cook for about 5 to 6 minutes on each side. You’re looking for those juices to run clear, a sign that they’re cooked through. Be attentive here to avoid overcooking; no one likes dry chicken!
Step 5: Serve and Enjoy
Once grilled to perfection, it’s time to plate up. Serve the chicken thighs with extra chimichurri on the side for dipping. This sauce isn’t just for marinating; it adds a final burst of flavor that ties the whole dish together. Gather your friends or family around, and enjoy the fruits of your labor—the perfect blend of juicy chicken and tangy, herby goodness!

Creative twists and tasty tweaks!

For those avoiding gluten, try swapping the regular soy sauce in the marinade for a gluten-free version and serve the chicken with a side of quinoa salad instead of bread. The tangy chimichurri pairs surprisingly well with the nuttiness of quinoa, creating a delightful, hearty dish.

If you’re venturing into vegan territory, consider replacing chicken with grilled mushrooms or tofu. The chimichurri’s vibrant flavors soak into the tofu, providing a burst of freshness with every bite. It’s amazing how the marinade transforms simple veggies into something special.

For an international twist, add a teaspoon of smoked paprika and a pinch of cumin to the chimichurri for a Spanish-inspired version. The spices add warmth and depth, giving the dish an unexpected yet delightful complexity. Each variation offers its own unique charm, ensuring a delightful meal every time.

Ways to wow with your dish

When guests gather round your table, serve those succulent grilled chicken thighs with a generous drizzle of vibrant chimichurri, letting the green sauce pool artfully around the plate. To add a pop of color and zest, toss a handful of pomegranate seeds over the top. Position the chicken on a bed of creamy polenta or a heap of roasted fingerling potatoes for a satisfying base. A side of grilled asparagus or charred corn rounds out the meal, offering an earthy crunch. Don’t forget a sprig of fresh parsley or cilantro for that final touch. It’s like edible confetti!

Perfect drinks for those chimichurri vibes!

When savoring those juicy grilled chicken thighs with chimichurri, I find a refreshing iced tea makes for a delightful companion. The earthy flavors of the tea seem to dance quite nicely with the vibrant herbs in the chimichurri. On a whim, I’ve even paired it with a minty lemonade—trust me, the zingy citrus and mint combo adds a playful twist to the meal. For those who fancy a bit of fizz, a sparkling water with a hint of lime is another favorite. It’s like a little party in your mouth and everyone’s invited!

Keep your chicken fresh and tasty

Once you’ve devoured your delightful grilled chicken thighs, store leftovers in an airtight container in the fridge for up to three days. To reheat, pop them in a 350°F oven until warmed through, ensuring that they reach an internal temperature of 165°F for safety. If you’re short on time, a microwave works in a pinch, though it might lose some crispiness. To keep that vibrant chimichurri flavor, store it separately and add it fresh when serving leftovers. Remember, when reheating, ensure everything is piping hot to ward off unwanted germs.

Avoid these common mistakes 🖐️

Ah, the delightful dance of grilled chicken and chimichurri can go awry with a few common missteps. First up, let’s talk marinade timing. Leaving the chicken too long in the chimichurri marinade can turn tender thighs into mushy bites. A balance is key: 20 minutes is great for a quick flavor boost, but no more than 24 hours should be your rule of thumb.

Another frequent hiccup is grill temperature. An overly hot grill might char the outside while leaving the inside undercooked. Medium-high is your golden ticket here. And remember, patience is a virtue! Let the chicken rest a bit after grilling to lock in those juices.

Lastly, don’t skimp on the chimichurri accompaniments. A little extra on the side jazzes up every bite. Keep these pointers in mind, and you’ll be the hero of your next cookout!

Frequently asked questions (FAQ)

What is chimichurri sauce, and can I adjust its spiciness?
Chimichurri is a zesty, herb-based sauce originating from Argentina, known for its vibrant flavor. You can easily tweak the heat by adjusting the amount of jalapeño. If you prefer it milder, reduce or omit the jalapeño entirely, or leave the seeds in for extra spice if that’s your style.
Can I use other herbs if I don’t have all the listed ones?
Absolutely! Feel free to substitute herbs based on what you have available. Fresh basil or mint can add a unique twist, while dried herbs work in a pinch. Just remember, fresh herbs offer a more vibrant flavor.
Is it possible to use bone-in chicken thighs instead of boneless?
Yes, you can use bone-in chicken thighs if you prefer. Just keep in mind that you’ll need to adjust the cooking time slightly, typically adding a few more minutes on each side to ensure they cook through properly.
How do I prevent the chicken from sticking to the grill?
A well-preheated grill and a light coating of oil can do wonders. Make sure your grill is clean and hot before placing the chicken on it. You can also brush a bit of olive oil on both the chicken and grill grates to minimize sticking.
Can I prepare the chimichurri sauce in advance?
Certainly! Chimichurri can be made ahead and stored in the refrigerator for up to a week. In fact, preparing it ahead allows the flavors to meld and intensify, making it even tastier when you’re ready to use it.

Final thoughts on a flavor-packed feast🎉

Why not give these Grilled Chicken Thighs with Chimichurri a whirl? They’re a fabulous starting point for your culinary adventure, and you’re the captain of flavor here. Feel free to riff on the chimichurri with spices or herbs you adore, or even toss in a squeeze of lime for a zesty twist. It’s like a little dance party for your taste buds! Remember, recipes are more like guidelines, so have fun, make it your own, and enjoy every delicious bite. Your grill awaits—happy cooking, my friend!

Grilled Chicken Thighs With Chimichurri Recipe