Description
Sizzling Chimichurri Chicken Thighs bring Argentina’s bold flavors right to your dinner table with a zesty herb marinade that makes your taste buds dance. Tender chicken gets perfectly charred and infused with fresh parsley, garlic, and tangy vinegar for a quick weeknight meal that feels like a culinary adventure.
Ingredients
Scale
Proteins:
- 2 lbs Boneless Skinless Chicken Thighs
Herbs and Aromatics:
- 1 bunch Cilantro
- 1 bunch Italian Parsley
- 1 tablespoon Oregano
- 1 medium Shallot
- 2 cloves Garlic
- 1 small Jalapeño Pepper
Liquids and Seasonings:
- 2 tablespoons Lemon Juice
- 2 tablespoons Red Wine Vinegar
- ½ cup Olive Oil
- 1 teaspoon Kosher Salt
- ½ teaspoon Fresh Ground Pepper
Instructions
- Pulverize the herbal mixture by combining 1 bunch cilantro, 1 bunch parsley, 1 tablespoon oregano, 1 medium shallot, 2 garlic cloves, and 1 jalapeño in a food processor. Pulse until ingredients are finely chopped.
- Add 2 tablespoons lemon juice, 2 tablespoons red wine vinegar, ½ cup olive oil, 1 teaspoon kosher salt, and ½ teaspoon black pepper to the processor. Blend until sauce reaches a consistent, slightly chunky texture.
- Transfer ¼ cup chimichurri into a large baking dish. Place 2 pounds chicken thighs into the dish, turning each piece to ensure complete coating with sauce. Seal with plastic wrap and refrigerate for 30 minutes.
- Prepare outdoor grill by heating to 425°F. Clean grates thoroughly with a wire brush to prevent sticking.
- Remove chicken from refrigerator and let sit at room temperature for 10 minutes before grilling. This helps meat cook more evenly.
- Arrange chicken thighs on preheated grill. Cook for 6 minutes on first side, creating beautiful caramelized grill marks.
- Flip chicken and continue grilling for additional 5-6 minutes, or until internal temperature reaches 165°F when checked with a meat thermometer.
- Transfer grilled chicken to a clean platter. Drizzle remaining chimichurri sauce generously over the top before serving.
Notes
- Chimichurri works best when herbs are freshly chopped and ingredients are at room temperature for maximum flavor release.
- Let chicken marinate for at least an hour to develop deeper, more complex taste profiles, but never exceed 24 hours to prevent acid breakdown of meat.
- For gluten-free or dairy-free diets, this recipe naturally meets those requirements without modifications.
- If grilling isn’t possible, bake chicken in a 425°F oven for 25-30 minutes, ensuring internal temperature reaches 165°F for food safety.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Chicken
- Method: Grilling
- Cuisine: Argentinian
Nutrition
- Serving Size: 4
- Calories: 353
- Sugar: 0.5 g
- Sodium: 638 mg
- Fat: 25 g
- Saturated Fat: 6 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1.2 g
- Protein: 27 g
- Cholesterol: 110 mg