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Chimichurri Chicken Thighs

Chimichurri chicken thighs with a chunky herb sauce and deeply charred, crispy skin. Marinate briefly for punchy flavor, then grill until the chicken reaches 175F and finish with a generous spooning of chimichurri.
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Prep Time 20 minutes
Cook Time 20 minutes
marinating 30 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Argentinian-American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs
  • 4 bone-in skin-on chicken thighs
  • 2 tbsp olive oil
  • 1 tsp salt
  • 0.5 tsp black pepper
Chimichurri
  • 1 cup fresh flat-leaf parsley, packed
  • 0.25 cup fresh cilantro (optional)
  • 4 cloves garlic
  • 0.5 cup olive oil
  • 3 tbsp red wine vinegar
  • 0.5 tsp red pepper flakes
  • 0.5 tsp salt
  • 0.25 tsp black pepper

Equipment

  • 1 food processor
  • 1 grill

Method
 

Make the chimichurri
  1. Pulse the fresh flat-leaf parsley, fresh cilantro (if using), and garlic in a food processor until finely chopped. Drizzle in the olive oil while pulsing, then add the red wine vinegar, red pepper flakes, salt, and black pepper and blend until it stays chunky.
Marinate the chicken
  1. Rub the bone-in skin-on chicken thighs with 2 tablespoons olive oil, salt, and black pepper until evenly coated. Coat the thighs with 2 tablespoons of the chimichurri, then marinate for 30 minutes.
Grill
  1. Preheat the grill to medium-high heat. Grill the thighs skin-side down for 8-10 minutes until the skin is crispy and deeply charred.
  2. Flip the thighs and grill for 8-10 minutes more until the internal temperature reaches 175F. Keep the heat steady so the skin continues to blister and char.
Finish and serve
  1. Rest the grilled chicken for 5 minutes. Spoon fresh chimichurri generously over the top so it pools around the thighs and clings to the charred skin.

Notes

Pro tip: Use a light touch when seasoning the thighs—salt and pepper already go in before grilling, and the chimichurri has its own salt and tang. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently so the skin doesn’t soften. Freezing is not recommended for best texture. For a lower-sodium option, reduce the added salt in the chimichurri and use a lighter hand on the chicken.