introduction
Bright, herby, and wonderfully simple—this recipe for Chimichurri Chicken Thighs brings bold South American flavors to your weeknight grill with minimal fuss. Chimichurri Chicken Thighs are quick to marinate, full of fresh parsley and garlic, and perfect for feed-a-crowd dinners or meal prep. For another speedy chicken idea that’s just as craveable, try this crispy chicken ranch wrap for a quick lunch or dinner option.
Why You’ll Love This Chimichurri Chicken Thighs :
- Big, fresh herb flavor from parsley and garlic without complicated prep.
- Fast weeknight dinner: 30-minute marinade + quick grill time.
- Thighs stay juicy and forgiving—great for cooks of all skill levels.
- Family-friendly and pairs well with sides you already have.
- Easy to scale for meal prep or a backyard BBQ.
Ingredients Needed :
Protein
- 4 chicken thighs
Chimichurri sauce
- 1/2 cup fresh parsley, chopped
- 1/4 cup olive oil
- 3 cloves garlic, minced
- 2 tablespoons red wine vinegar
Spices
- 1 teaspoon oregano
- 1/2 teaspoon red pepper flakes
- Salt and pepper to taste
If you prefer a crispy, air-fried option instead of grilled, check out this flavorful air fryer Korean fried chicken for inspiration.
Step-by-Step Instructions :
- In a bowl, combine parsley, olive oil, garlic, red wine vinegar, oregano, red pepper flakes, salt, and pepper to make the chimichurri sauce.
- Reserve half of the chimichurri sauce for serving.
- Marinate the chicken thighs in the remaining chimichurri sauce for at least 30 minutes.
- Preheat the grill to medium-high heat.
- Grill the marinated chicken thighs for 6-7 minutes on each side or until fully cooked.
- Serve the grilled chicken topped with the reserved chimichurri sauce.
Serving Suggestions Chimichurri Chicken Thighs
- Serve over cilantro-lime rice or buttery mashed potatoes for a comforting meal.
- Toss a simple mixed-green salad with lemon vinaigrette to cut the richness.
- Add grilled vegetables like zucchini and bell peppers for a colorful plate.
- For a family-style spread, pair with another crowd-pleaser such as Parmesan-crusted chicken to mix textures and flavors.
Tips for Success Chimichurri Chicken Thighs
- Pat chicken dry before marinating so the chimichurri clings better.
- Marinate at least 30 minutes, or up to 4 hours for deeper flavor—avoid overnight to keep the herbs bright.
- Use a meat thermometer: thighs are done at 165°F internal temperature.
- Let the chicken rest 5 minutes after grilling to keep juices locked in.
- If you like a smoky-sweet twist, consult flavor ideas from Alice Springs Chicken and add a touch of honey or smoked paprika.
variation (if any)
- Oven-baked: Roast at 425°F on a rimmed baking sheet for 20–25 minutes, flipping halfway.
- Spicier: Increase red pepper flakes or add a diced jalapeño to the chimichurri.
- Green goddess: Swap parsley for half parsley/half cilantro for a brighter, citrusy note.
- Vegetarian swap: Grill portobello mushrooms with the same chimichurri for a meaty, plant-based option.
FAQs
Q: Can I make the chimichurri ahead of time?
A: Yes—chimichurri keeps well in the fridge for up to 3 days in an airtight container. Keep the reserved sauce separate until serving for the freshest herb flavor.
Q: What if I don’t have a grill?
A: Use a hot cast-iron skillet, grill pan, or broiler. Sear 4–5 minutes per side in a skillet over medium-high heat, then finish in a 400°F oven if needed.
Q: Can I use chicken breasts instead of thighs?
A: You can, but breasts cook faster and can dry out. Reduce grilling time and monitor internal temp to 165°F to avoid overcooking.
Q: Is chimichurri gluten-free?
A: Yes—this chimichurri recipe is naturally gluten-free and dairy-free, making it suitable for many dietary needs.
Ingredients
Protein
- 4 pieces chicken thighs Bone-in or boneless.
Chimichurri Sauce
- 1/2 cup fresh parsley, chopped Packed for best flavor.
- 1/4 cup olive oil Extra virgin recommended.
- 3 cloves garlic, minced Adjust based on preference.
- 2 tablespoons red wine vinegar Adds tang to the sauce.
Spices
- 1 teaspoon oregano Dried or fresh.
- 1/2 teaspoon red pepper flakes Increase for more heat.
- to taste Salt Adjust based on preference.
- to taste Pepper Freshly ground preferred.
Instructions
Preparation
- In a bowl, combine parsley, olive oil, garlic, red wine vinegar, oregano, red pepper flakes, salt, and pepper to make the chimichurri sauce.
- Reserve half of the chimichurri sauce for serving.
- Marinate the chicken thighs in the remaining chimichurri sauce for at least 30 minutes.
Cooking
- Preheat the grill to medium-high heat.
- Grill the marinated chicken thighs for 6-7 minutes on each side or until fully cooked.
- Serve the grilled chicken topped with the reserved chimichurri sauce.
