Description
Zesty and herbaceous, Chimichurri Chicken Thighs offer a burst of Argentine flavors with juicy, grilled meat paired perfectly with a vibrant fresh herb sauce. Ideal for dinner parties or casual meals.
Ingredients
4–6 boneless skinless chicken thighs
1/2 cup chopped fresh cilantro (or flat-leaf parsley)
1/2 cup chopped fresh Italian parsley
1 tablespoon fresh oregano or 1 teaspoon dried oregano
1 peeled shallot, grated
2 minced garlic cloves
1/2 seeded jalapeño pepper
1 tablespoon lemon juice
1/2 cup extra-virgin olive oil
1 teaspoon salt
Ground black pepper to taste
1/4 cup water or additional oil for basting
Instructions
Prepare the Chimichurri: In a food processor, combine cilantro, parsley, oregano, shallot, garlic, and jalapeño until chopped finely.
Add lemon juice, olive oil, salt, and ground pepper. Pulse 8-10 times for a coarse, fresh texture.
Marinate the Chicken: Place chicken thighs in a baking dish. Pour 1/4 cup chimichurri over the chicken and toss to coat evenly.
Refrigerate for at least 20 minutes or up to 24 hours to let the flavors infuse.
Preheat a grill or grill pan to medium-high heat.
Remove chicken from the marinade and discard the remaining mixture. Brush with water or additional olive oil to prevent sticking.
Grill chicken for 5-7 minutes per side, or until fully cooked and charred in spots.
Serve immediately with remaining chimichurri as a sauce or garnish.
Notes
Chimichurri can be prepared in advance and stored in the refrigerator for up to 24 hours.
For a milder flavor, remove the jalapeño seeds entirely.
Marinating longer enhances flavor; 24 hours is ideal if time allows.
- Prep Time: 15
- Cook Time: 15
- Category: Easy Chicken Dinner Recipes for Busy Nights
- Method: Grilling
- Cuisine: Argentine
Nutrition
- Serving Size: 1 chicken thigh
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 23g
- Saturated Fat: 3g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 100mg