Description
Grilled chicken thighs marinated in a vibrant chimichurri sauce deliver juicy, tender meat with a fresh, herby, and tangy flavor perfect for any summer meal.
Ingredients
Scale
- 1/2 cup fresh cilantro
- 1/2 cup fresh parsley
- 1 tablespoon fresh oregano
- 1 shallot, peeled
- 2 cloves garlic, peeled
- 1/2 jalapeño pepper, seeds removed
- 1 tablespoon lemon juice
- 1 tablespoon red wine vinegar
- 1/2 cup olive oil
- 1 teaspoon kosher salt
- Fresh ground black pepper, to taste
- 1.5 lbs boneless skinless chicken thighs
Instructions
- In a food processor, combine cilantro, parsley, oregano, shallot, garlic, and jalapeño; pulse until finely chopped.
- Add lemon juice, red wine vinegar, olive oil, kosher salt, and pepper; pulse to combine into chimichurri sauce.
- Trim excess fat from chicken thighs; season with salt and pepper.
- Pour 1/4 cup chimichurri over chicken and coat evenly; marinate at least 20 minutes or up to 2 hours in fridge.
- Preheat grill to medium-high heat.
- Grill chicken thighs 5-6 minutes per side until internal temperature reaches 165°F and juices run clear.
- Serve with extra chimichurri sauce on the side for dipping or drizzling.
Notes
Avoid overcooking chicken; use a meat thermometer for best results. Let chicken rest a few minutes after grilling to retain juices. Marinate longer for deeper flavor. Can be cooked indoors on grill pan or cast-iron skillet if needed.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: Argentinian
Nutrition
- Serving Size: 1 chicken thigh
- Calories: 444
- Sugar: 1g
- Sodium: 700mg
- Fat: 32g
- Saturated Fat: 7g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 120mg