Description
Chimichurri Chicken is a vibrant Argentinian-inspired dish featuring juicy grilled chicken thighs marinated in a fresh, zesty chimichurri sauce made from parsley, garlic, red wine vinegar, and spices. This simple, flavorful recipe is ready in under 30 minutes of active cooking time and brings bright, herby flavors to your meal.
Ingredients
Chimichurri Sauce
- 1½ cup parsley, packed tightly, coarse stems removed
- ¼ cup red wine vinegar
- ½ cup olive oil
- 7-8 cloves garlic
- 1 tsp paprika
- 1 tsp dried oregano
- ¼ tsp red pepper flakes
- 2 tsp salt, plus more to taste if needed
- ½ tsp black pepper
Chicken
- 2 lb boneless, skinless chicken thighs
- Cooking oil, for greasing the grill or grill pan
Instructions
- Prepare Chimichurri Sauce: Add all chimichurri ingredients—parsley, red wine vinegar, olive oil, garlic, paprika, dried oregano, red pepper flakes, salt, and black pepper—to the bowl of a food processor. Pulse until you reach your desired consistency, whether chunky or smooth.
- Reserve Sauce: Set aside ¼ of the chimichurri sauce to use as a topping after cooking the chicken.
- Marinate Chicken: Place the chicken thighs in a large bowl and thoroughly coat them with the remaining ¾ of the chimichurri marinade. Cover and let marinate for at least 30 minutes, or up to 4 hours, to allow flavors to infuse.
- Preheat Grill: Heat your grill or grill pan over medium-high heat until hot. Lightly grease the surface with cooking oil to prevent sticking.
- Grill Chicken: Place the marinated chicken thighs on the grill. Cook for about 7-8 minutes per side, flipping halfway through until the internal temperature reaches 165°F (74°C) and the chicken is nicely charred.
- Serve: Remove the chicken from the grill and let rest briefly. Top with the reserved chimichurri sauce before serving for an extra burst of fresh flavor. Enjoy!
Notes
- For best flavor, marinate the chicken for at least 2 hours or overnight if possible.
- Use a meat thermometer to ensure chicken is cooked safely to 165°F.
- Adjust red pepper flakes to control the heat level in the chimichurri sauce.
- Chicken thighs can be substituted with chicken breasts, but cooking time may vary slightly.
- The chimichurri sauce can be made ahead and stored in the refrigerator for up to 2 days.
- If no grill is available, use a grill pan or broiler as alternatives.
