Grilled Chicken Thighs with Chimichurri: Your New Summer Obsession
Picture this: golden grill marks seared into juicy chicken thighs, a breeze carrying the tangy scent of garlic and fresh herbs, and a sauce so vibrant it tastes like summer in a bowl. That’s the magic of Grilled Chicken Thighs with Chimichurri—a dish that’s equal parts easy and extraordinary. As a chef who’s burned more than a few aprons in my day (hey, we all start somewhere!), this recipe is my go-to for impressing crowds without breaking a sweat. Whether you’re hosting a backyard bash or just craving a flavor upgrade, this combo of smoky meat and zesty green sauce will make you the MVP of mealtime. Let’s fire up those grills and get saucy!
Grilled Chicken Thighs with Chimichurri
The Chimichurri That Started It All
Let me take you back to my first culinary “aha!” moment. I was 22, living in a tiny apartment with a grill the size of a shoebox. My roommate dared me to cook something “not sad” for once. Enter: chimichurri. I threw every green thing in my fridge into a blender—parsley, cilantro, garlic, even a rogue jalapeño from my neighbor’s plant. The result? A sauce so bright, it made my $5 grilled chicken taste like a Michelin-star meal. We ate it straight from the cutting board, laughing at how fancy we felt. Ten years later, that sauce still reminds me that great food isn’t about perfection—it’s about joy, bold flavors, and maybe a little garlic breath.
What You’ll Need (And Why It Works)
- 2 lbs boneless, skinless chicken thighs – Thighs stay juicy on the grill (unlike their drier cousin, the breast). Don’t have boneless? Bone-in works—just grill 2-3 mins longer.
- ½ cup fresh cilantro + ½ cup Italian parsley – The dynamic duo! Swap in mint or basil if you’re anti-cilantro (we can still be friends).
- 1 tbsp fresh oregano – Or 1 tsp dried. Pro tip: Rub dried herbs between your palms to wake up their oils!
- 1 small shallot + 2 garlic cloves – The flavor foundation. Red onion works in a pinch.
- ½ jalapeño – Seed it for mild heat, leave seeds for a kick. Or try smoked paprika for depth!
- 1 tbsp lemon juice + 1 tbsp red wine vinegar – Brightness balance! Lime or white wine vinegar? Go for it.
- ½ cup olive oil – Use the good stuff here—it carries the sauce’s flavor.
- Salt & pepper – Season like you mean it. Kosher salt sticks better than table salt!
Let’s Get Grilling: Your Flavor Roadmap
- Chimichurri BlitzToss everything except the chicken into a food processor. Pulse 5-6 times until it’s chunky, not smooth—you want texture! No processor? Chop everything finely and whisk. Chef hack: Reserve half the sauce before adding oil for a lower-calorie marinade.
- Marinate Like a ProPat chicken dry (crispy skin secret!). Rub with salt, pepper, and ¼ cup chimichurri. Marinate 20 mins minimum—or up to 24 hrs. Bonus tip: Freeze leftover marinade in ice cube trays for future quick meals!
- Grill Master MovesHeat grill to medium-high (400°F). Oil grates with a folded paper towel dipped in oil—prevents sticking! Grill thighs 5-6 mins per side. Don’t poke them! Use tongs to flip once. Done when internal temp hits 165°F. Let rest 5 mins—juices will redistribute!
- Sauce It UpSlather reserved chimichurri over rested chicken. Extra flair: Garnish with lemon zest or edible flowers. Boom—Instagram gold.
Plate It Pretty
Slice thighs diagonally, fan over a platter with chimichurri drizzle. Pair with grilled veggies (hello, charred asparagus!), citrusy couscous, or crispy potatoes. For tacos? Shred the chicken, stuff into warm tortillas with pickled onions. Don’t forget cold beer or a zesty white wine!
Mix It Up: 5 Delicious Twists
- Mediterranean: Add 1 tsp cumin + swap lemon for orange juice. Top with feta.
- Vegan: Use grilled portobello mushrooms or crispy tofu. Skip honey if using store-bought chimichurri.
- Spicy: Double the jalapeño + add ½ tsp smoked chipotle powder.
- Herb-Forward: Swap cilantro for basil + add 1 tbsp tarragon.
- Quick Pickle Side: Toss sliced radishes + red onion in leftover chimichurri vinegar for 10 mins.
Behind the Recipe
This dish evolved from my “kitchen sink” days—once, I used dill instead of parsley (surprisingly great!). My biggest fail? Forgetting to oil the grill. We ate “deconstructed” chicken salad that night. Now, I keep a spray bottle of oil by the grill like a safety blanket. Pro tip: Double the chimichurri and use it on eggs, roasted carrots, or even as a salad dressing. Your fridge will thank you.
Your Questions, Answered
Q: Can I bake instead of grill?
A: Absolutely! Bake at 425°F for 20-25 mins. Broil 2 mins for char.
Q: My chimichurri turned brown. Help!
A: Oxygen is the enemy! Press plastic wrap directly on the sauce’s surface before refrigerating.
Q: Chicken sticking to the grill?
A: Wait for the grill to fully heat up. If it releases easily, it’s ready to flip. No yanking!
Q: How long does chimichurri last?
A: 3-4 days in the fridge. Freeze extras in ice cube trays—pop one into soups or pasta!
Nutrition Breakdown (Per Serving)
Calories: 444 | Protein: 44g | Carbs: 3g | Fat: 27g | Sodium: 720mg | Sugar: 0.5g
PrintGrilled Chicken Thighs with Chimichurri
- Total Time: 40 minutes
- Yield: 4 1x
Ingredients
2 lbs boneless, skinless chicken thighs
½ cup fresh cilantro
½ cup fresh Italian parsley
1 tbsp fresh oregano (or 1 tsp dried)
1 small shallot, peeled
2 cloves garlic, peeled
½ jalapeño, seeded
1 tbsp lemon juice
1 tbsp red wine vinegar
½ cup olive oil
1 tsp kosher salt
Fresh ground pepper, to taste
Instructions
Make the Chimichurri: Blend cilantro, parsley, oregano, shallot, garlic, jalapeño, lemon juice, vinegar, olive oil, salt & pepper in a food processor until finely chopped.
Marinate: Place chicken in a dish, season with salt & pepper, coat with ¼ cup chimichurri. Marinate 20 mins to 24 hours.
Grill: Heat grill to medium-high. Cook chicken ~5–6 mins per side until cooked through and juices run clear.
Serve: Plate with extra chimichurri on top or on the side.
Nutrition
- Calories: 444 per serving
- Fat: 27g per serving
- Carbohydrates: 3g per serving
- Protein: 44g per serving
