Description
Juicy grilled chicken thighs paired with a bright and garlicky chimichurri sauce that’s perfect for any occasion.
Ingredients
- 4 chicken thighs (bone-in, skin-on recommended; about 1.5–2 lb total)
- 1/2 cup fresh parsley, chopped (flat-leaf is ideal)
- 1/4 cup olive oil (extra virgin okay)
- 1/4 cup red wine vinegar
- 4 garlic cloves, minced
- 1 teaspoon red pepper flakes (adjust to taste)
- Salt and freshly ground black pepper, to taste
Instructions
- Wash and dry the parsley. Chop it finely.
- Combine parsley, olive oil, red wine vinegar, minced garlic, red pepper flakes, salt, and pepper in a bowl. Stir until well mixed.
- Reserve half the chimichurri in a separate bowl for serving.
- Place the chicken thighs in a shallow dish or resealable bag. Add the remaining chimichurri and coat evenly.
- Marinate in the fridge for at least 30 minutes or overnight for more flavor.
- Preheat the grill to medium-high (about 400–450°F / 200–230°C). Oil the grates.
- Remove chicken from the fridge and let sit for 10 minutes at room temperature while the grill heats.
- Place thighs skin-side down on the grill. Grill for 6–7 minutes per side, flipping once, until an instant-read thermometer reads 165°F (74°C).
- Transfer to a plate and rest for 5 minutes.
- Spoon the reserved chimichurri over the chicken and serve.
Notes
For a lighter option, use boneless, skinless thighs and reduce grill time slightly. Chimichurri can be made a day ahead for flavors to meld.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Argentinian