Description
Grilled Chicken Thighs with Chimichurri is a vibrant and flavorful dish that takes your grilling game to the next level. The succulent, marinated chicken thighs are grilled to perfection, creating a juicy and tender bite that pairs beautifully with the zesty chimichurri sauce. This herbaceous sauce, made from fresh cilantro, parsley, garlic, and a splash of vinegar, elevates the dish with its bold flavors. Ideal for summer barbecues or a quick weeknight dinner, this recipe is both easy to prepare and versatile. Serve it as a main course or slice it up for salads and wraps—the possibilities are endless.
Ingredients
- 2 lbs boneless skinless chicken thighs
- 1/2 cup fresh cilantro
- 1/2 cup fresh Italian parsley
- 1 tablespoon fresh oregano
- 1 small shallot
- 2 cloves garlic
- 1/2 jalapeño pepper
- 1 tablespoon fresh lemon juice
- 1 tablespoon red apple vinegar
- 1/2 cup olive oil
- Salt and pepper to taste
Instructions
- Prepare the chimichurri sauce by blending cilantro, parsley, oregano, shallot, garlic, jalapeño, lemon juice, red apple vinegar, olive oil, salt, and pepper in a food processor until finely chopped.
- Marinate the chicken thighs in a baking dish with 1/4 cup of chimichurri sauce for at least 20 minutes or up to 24 hours in the refrigerator.
- Preheat your grill to medium-high heat. Grill the marinated chicken thighs for about 5-6 minutes on each side until juices run clear.
- Serve hot off the grill with extra chimichurri on the side.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Main
- Method: Grilling
- Cuisine: Argentinian
Nutrition
- Serving Size: 1 chicken thigh (about 170g)
- Calories: 290
- Sugar: 0g
- Sodium: 370mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: <1g
- Protein: 28g
- Cholesterol: 120mg
Keywords: For added flavor variations, consider adding other herbs like mint or basil to your chimichurri. If you prefer less heat, remove all seeds from the jalapeño before blending.