Chimichurri Chicken Thighs

Chimichurri chicken thighs with a vibrant green herb sauce—char-grilled until skin is crispy and topped with freshly blended chimichurri. Juicy, herby, and slightly tangy thanks to red wine vinegar and garlic.

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Prep Time 15

Cook Time 25

Marinating 30

Total Time 1 10

Servings: 6 servings

Course: Main Dish

Cuisine: Argentinian

Calories: 520

Ingredients Equipment Method Notes

Ingredients

chicken thighs

8 chicken thighs bone-in or boneless
0.25 tsp salt to taste
0.25 tsp pepper to taste

chimichurri

1 cup fresh parsley packed
0.25 cup fresh oregano
4 garlic cloves
0.25 cup red wine vinegar
0.5 cup olive oil
0.5 tsp red pepper flakes
0.5 tsp salt to taste

Equipment

1 grill

Method

Make the chimichurri

Blend fresh parsley, fresh oregano, garlic cloves, red wine vinegar, olive oil, red pepper flakes, and salt until smooth but slightly chunky.
Transfer chimichurri to a bowl and reserve half for serving later.

Season and marinate

Season chicken thighs with salt and pepper, then brush with half the chimichurri.
Marinate for 30 minutes to 2 hours in the refrigerator, keeping the thighs covered.

Grill and serve

Preheat the grill to medium-high heat.
Grill chicken thighs for 6-7 minutes per side, until the internal temperature reaches 165°F and the skin is crispy, showing clear grill marks.
Let the thighs rest for 5 minutes to help juices redistribute, then spoon the remaining chimichurri over the hot chicken.

Notes

For best flavor, marinate on a tray so the chimichurri coats evenly, and aim for medium-high heat so the skin crisps without burning the herbs. Refrigerate leftovers in an airtight container up to 3 days; reheat gently so the skin doesn’t dry out. Freezing is not recommended because fresh herbs lose their texture. Dietary swap: for a dairy-free option, keep it as written; for a lower-sodium version, use reduced-salt vinegar and season lightly with salt alternatives.