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Chimichurri is a bright, herb-packed sauce from Argentina, traditionally served with grilled meats, and it comes together in minutes. In this grilled chimichurri chicken, it pulls double duty as both a marinade and a finishing drizzle, so you get big, fresh flavor with very little effort. The chicken comes off the grill juicy and lightly charred, and that vibrant green sauce spooned over the top really makes it.
Serve it with rice to soak up all that sauce and a simple veggie or salad on the side—roasted carrots, grilled asparagus, or fresh corn salad all pair nicely.
What You’ll Need To Make Chimichurri Chicken Thighs
- Boneless, skinless chicken thighs—My go-to here. They’re juicier, more flavorful, and much more forgiving on the grill than breasts. They also hold up well to the acidic marinade, soaking up all that flavor without getting tough.
- Extra-virgin olive oil—The base of the chimichurri; adds richness and helps the sauce coat the chicken.
- Sherry wine vinegar and fresh lemon juice—A mix of both gives the sauce a bright, balanced tang.
- Garlic and shallot—Garlic for bite, shallot for a milder, slightly sweet onion flavor.
- Fresh parsley, cilantro, and mint—A fresh, herby mix that makes the sauce aromatic and flavorful.
- Salt, black pepper, and crushed red pepper flakes—Seasons the sauce with a subtle kick of heat.
Step-By-Step Instructions
Step 1: Make the chimichurri. In a food processor fitted with the steel blade, combine the olive oil, vinegar, lemon juice, garlic, shallot, salt, pepper, red pepper flakes, parsley, cilantro, and mint. Pulse until the herbs are finely chopped, and the mixture is well combined but still textured.
Pro Tip: Pulsing the food processor in short bursts rather than running it continuously keeps the herbs from turning into a paste and maintains the coarse texture of the sauce.
Step 2: Marinate the chicken. Transfer half of the chimichurri (about 1/2 cup) to a large zip-top bag or bowl and add the chicken thighs. Toss to coat evenly, then cover and refrigerate for at least 4 hours or overnight.
Pro Tip: If marinating the chicken in a bag, squeeze as much air as possible. This ensures the marinade stays in direct contact with the surface of the chicken for better flavor penetration.
Step 3: Grill the chicken. Preheat the grill (or grill pan or broiler) to medium-high heat and lightly oil the grates. Remove the chicken from the marinade and grill for 5 to 7 minutes per side until cooked through and nicely charred.
Pro Tip: Let the excess marinade drip off the chicken before placing it on the grill. This helps prevent flare-ups and allows the meat to char rather than steam.
Step 4: Serve. Transfer the chicken to a platter and serve with the reserved chimichurri spooned over the top or on the side.
Grilled Chimichurri Chicken Thighs
Serves 4 to 6
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes, plus at least 4 hours to marinate
- 1/2 cup extra-virgin olive oil
- 1 1/2 tablespoons sherry wine vinegar (or red wine vinegar)
- 1 1/2 tablespoons fresh lemon juice, from 1 lemon
- 2 cloves garlic, peeled and roughly chopped
- 1 medium shallot, peeled and roughly chopped
- 1 1/4 teaspoons salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon crushed red pepper flakes
- 1 1/2 cups gently packed fresh parsley
- 1 cup gently packed fresh cilantro
- 1/2 cup gently fresh mint
- 2 pounds boneless skinless chicken thighs
- Lemon wedges, for serving (optional)
Make the chimichurri: In a food processor, combine the olive oil, vinegar, lemon juice, garlic, shallot, salt, pepper, red pepper flakes, parsley, cilantro, and mint. Pulse until the herbs are finely chopped, and the mixture is well combined but still has a bit of texture.
Marinate the chicken: Transfer half of the chimichurri (about 1/2 cup) to a large zip-top bag or bowl and add the chicken thighs. Toss to coat evenly. Cover and refrigerate for at least 4 hours or overnight.
Grill the chicken: Preheat your grill to medium-high heat and lightly oil the grates. Remove the chicken from the marinade, letting the excess drip off. Grill for 5 to 7 minutes per side, or until the chicken is cooked through and nicely charred.
Serve: Transfer the chicken to a platter, spoon all of the reserved chimichurri over the top, or serve on the side (be generous with the sauce). Serve warm.
Notes
If you don’t have a grill, you can cook the chicken on a grill pan over medium-high heat or under the broiler, turning once, until nicely charred and cooked through.
Sauce variation: For a creamier, milder sauce, stir in some mayonnaise (about 1 part mayo to 2 parts chimichurri, or to taste).
Nutrition Information
Per serving (6 servings)Calories: 361kcal, Carbohydrates: 4g, Protein: 31g, Fat: 24g, Saturated Fat: 4g, Cholesterol: 142mg, Sodium: 495mg, Fiber: 2g, Sugar: 1g
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you’re following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
This article was originally published on OnceUponaChef.com. Follow on Instagram
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