Grilled Chimichurri Chicken Thighs (Print View)
Juicy chicken thighs marinated in vibrant chimichurri sauce, grilled to perfection for a zesty, flavor-packed dish.
# What You 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
# How-To Steps:
01 - In a large bowl, combine the parsley, oregano, garlic, shallot, olive oil, vinegar, red pepper flakes, salt, and black pepper. Mix thoroughly and allow the mixture to sit for at least 10 minutes to let the flavors meld.
02 - Measure out and set aside 1/3 cup of the prepared chimichurri sauce; this will be used for serving.
03 - Pat the chicken thighs dry using paper towels. Season both sides generously with the 1 teaspoon of salt and 1/2 teaspoon of black pepper.
04 - Place the seasoned chicken thighs in a zip-top bag or a shallow dish. Pour the remaining chimichurri sauce over the chicken, ensuring the meat is evenly coated. Marinate in the refrigerator for at least 30 minutes, up to 4 hours.
05 - Preheat the grill to medium heat or the oven to 400°F.
06 - Remove the chicken from the marinade and shake off excess liquid to prevent burning. Grill the chicken skin-side down for 6-7 minutes per side, or until the internal temperature reaches 165°F and the juices run clear. If baking, arrange on a parchment-lined baking sheet and cook for 25-30 minutes.
07 - Let the cooked chicken rest for 5 minutes before serving. Drizzle with the reserved chimichurri sauce.
# Expert Hints:
01 -
- The marinade does double duty by keeping the chicken incredibly juicy while infusing it with zesty flavor.
- It brings the vibrant taste of an Argentine asado right to your own backyard with minimal effort.
02 -
- Shaking off the excess marinade is crucial to prevent flare ups on the grill and ensure the skin crisps properly.
- Letting the sauce sit for at least ten minutes before using it softens the harshness of the raw garlic.
03 -
- Adding a handful of fresh cilantro to the chimichurri brings an extra layer of brightness.
- Using a meat thermometer takes the guesswork out of ensuring the chicken is safely cooked.