Chimichurri Chicken Thighs (Printable)
Herb-marinated chicken grilled to perfection with zesty chimichurri.
# What You'll Need:
→ For the Chimichurri
01 - 1 cup fresh flat-leaf parsley, finely chopped
02 - 3 tablespoons fresh oregano, finely chopped (or 1 tablespoon dried oregano)
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 (adjust to taste)
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon freshly ground black pepper
→ For the Chicken
10 - 8 bone-in, skin-on chicken thighs (about 1.2 kg)
11 - 1 teaspoon salt
12 - 1/2 teaspoon black pepper
# Directions:
01 - In a bowl, combine parsley, oregano, garlic, shallot, olive oil, vinegar, red pepper flakes, salt, and black pepper. Mix well, then let sit for at least 10 minutes for flavors to meld.
02 - Reserve 1/3 cup of the chimichurri for serving.
03 - Pat the chicken thighs dry with paper towels. Season with salt and black pepper on both sides.
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 the grill or oven to 400°F (200°C).
06 - Remove excess marinade from the chicken to avoid burning. Grill chicken thighs skin-side down over medium heat for 6-7 minutes per side, or until cooked through and juices run clear (internal temp 165°F/74°C). Alternatively, bake on a parchment-lined sheet for 25-30 minutes.
07 - Let rest for 5 minutes. Serve hot, drizzled with reserved chimichurri.
# Expert Tips:
01 -
- The sauce brings a bright, punchy acidity that cuts right through the richness of the meat.
- It feels fancy and restaurant quality but actually takes very little active work to prepare.
02 -
- Leaving too much wet marinade on the chicken when grilling will cause flare ups and burn the skin before the meat cooks.
- Letting the sauce sit for at least ten minutes before using it dulls the harsh raw bite of the garlic.
03 -
- Double the chimichurri recipe and keep the extra in the fridge for a quick sauce on steak or fish later in the week.
- Make sure the grill grates are well oiled before placing the chicken down to prevent the skin from sticking.