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Grilled Chicken Thighs with Chimichurri

These juicy, tender grilled boneless chicken thighs are marinated in bold, herby chimichurri sauce and grilled to perfection. A bright, zesty Argentinian-inspired dinner that's big on flavor and quick to make.
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Prep Time 10 minutes
Cook Time 10 minutes
Marinating Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Argentinian
Calories: 444
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup fresh cilantro
  • 1/2 cup fresh Italian parsley, chopped
  • 1 tbsp fresh oregano (or 1 tsp dried)
  • 1 small shallot, peeled
  • 2 cloves garlic, peeled
  • 1/2 jalapeño pepper, seeded
  • 1 tbsp fresh lemon juice
  • 1 tbsp red wine vinegar
  • 1/2 cup olive oil
  • 1 tsp kosher salt
  • fresh ground pepper, to taste
  • 2 lbs boneless skinless chicken thighs

Equipment

  • Food Processor
  • Baking dish
  • grill
  • Tongs
  • Meat thermometer

Method
 

  1. In a food processor, combine cilantro, parsley, oregano, shallot, garlic, and jalapeño. Pulse until finely chopped.
  2. Add lemon juice, red wine vinegar, olive oil, salt, and pepper. Pulse again until chimichurri is well blended but still textured.
  3. Place chicken in a baking dish. Season with salt and pepper, then cover with 1/4 cup chimichurri. Turn to coat evenly. Marinate 20 minutes (up to 24 hours).
  4. Preheat grill to medium-high. Remove chicken from fridge and let come to room temp.
  5. Grill chicken for 5–6 minutes per side, or until juices run clear and internal temp reaches 165°F.
  6. Serve chicken with remaining chimichurri on the side.

Notes

Make Ahead Tips: Chimichurri is best used within 1–2 days but can be stored for up to 1 week. Swap chicken thighs with breasts or drumsticks if preferred — adjust cooking time accordingly.