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Succulent chimichurri chicken thighs served with fresh herbs and spices

Chimichurri Chicken Thighs

A vibrant and flavorful dish of juicy grilled chicken thighs topped with a zesty chimichurri sauce, perfect for family gatherings.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Argentinian, Grilled
Calories: 350
Ingredients Method Notes

Ingredients
  

Chicken Thighs
  • 4 pieces chicken thighs, skin-on, bone-in Recommended for juiciness and flavor.
Chimichurri Sauce
  • 1 cup fresh parsley, chopped Ensure it is well-washed and dried.
  • 1/4 cup olive oil Choose a good quality for richness.
  • 2 tablespoons red wine vinegar Adds tang to the sauce.
  • 2 cloves garlic, minced Fresh garlic enhances the flavor.
  • 1 teaspoon red pepper flakes Adjust for desired heat level.
  • to taste salt and pepper Season liberally.

Method
 

Prepare Chimichurri Sauce
  1. In a bowl, mix parsley, olive oil, red wine vinegar, garlic, red pepper flakes, salt, and pepper.
Marinate Chicken
  1. Marinate the chicken thighs in half of the chimichurri sauce for at least 30 minutes.
Grill Chicken
  1. Preheat the grill to medium-high heat.
  2. Grill the chicken thighs for 6-7 minutes on each side or until fully cooked, ensuring an internal temperature of 165°F.
Serve
  1. Serve the chicken topped with the remaining chimichurri sauce.

Notes

Store leftovers in an airtight container in the fridge for 3-4 days. Reheat with a splash of water or broth to keep moist. Chimichurri sauce lasts up to 1 week in the fridge.