Chimichurri Chicken Thighs (Printable)
Juicy grilled chicken with zesty chimichurri marinade.
# What You’ll Need:
→ Chimichurri Sauce
01 - 1 cup fresh flat-leaf parsley, finely chopped
02 - 3 tablespoons fresh oregano, finely chopped
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
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon freshly ground black pepper
→ Chicken
10 - 8 bone-in, skin-on chicken thighs
11 - 1 teaspoon salt
12 - 1/2 teaspoon black pepper
# Directions:
01 - Combine parsley, oregano, garlic, shallot, olive oil, vinegar, red pepper flakes, salt, and black pepper in a bowl. Mix thoroughly and set aside for 10 minutes to meld flavors.
02 - Measure out 1/3 cup of the chimichurri mixture and set aside separately for serving.
03 - Pat chicken thighs dry with paper towels. Season both sides evenly with salt and black pepper.
04 - Place chicken in a zip-top bag or shallow dish. Pour the remaining chimichurri over the meat, turning to coat. Marinate in the refrigerator for at least 30 minutes, up to 4 hours.
05 - Preheat grill to medium heat or oven to 400°F.
06 - Remove excess marinade to prevent burning. Grill skin-side down for 6-7 minutes per side until internal temperature reaches 165°F. Alternatively, bake on a parchment-lined sheet for 25-30 minutes.
07 - Let chicken rest for 5 minutes. Serve hot, drizzled with the reserved chimichurri.
# Expert Suggestions:
01 -
- The marinade does double duty by keeping the meat incredibly juicy while adding a punch of flavor.
- It comes together quickly but tastes like something you would order at a fancy steakhouse.
02 -
- Do not skip the step of removing excess marinade before grilling to prevent flare ups and burnt bits.
- Letting the sauce sit for at least ten minutes is the secret to blending the sharp garlic taste with the oil.
03 -
- Finely chopping the herbs by hand yields a better texture than a food processor.
- Adding a squeeze of fresh lemon right before serving brightens the entire dish.