Easy Grilled Chimichurri Chicken Thighs
This recipe combines succulent chicken thighs with a vibrant chimichurri sauce, creating a dish that is both flavorful and satisfying.
Servings: 4 servings
Equipment
- Mixing Bowl
- Grill
- Meat Thermometer
Ingredients
Chicken Thighs
- 4-6 pieces bone-in, skin-on chicken thighs Weighing around 1.5 to 2 pounds.
Chimichurri Sauce Ingredients
- 1 cup Fresh Parsley, finely chopped Provides a fresh, vibrant flavor.
- 2 tablespoons Fresh Oregano, chopped Adds warm, earthy flavor.
- 4-5 cloves Garlic, minced Enhances overall taste.
- ¼ cup Red Wine Vinegar Provides tangy acidity.
- ½ cup Extra Virgin Olive Oil Keeps the chicken moist during grilling.
- 1 teaspoon Salt To season the chicken.
- ½ teaspoon Black Pepper To enhance flavors.
- ½ teaspoon Red Pepper Flakes Optional for a hint of heat.
Instructions
- In a medium-sized mixing bowl, combine parsley, oregano, garlic, red wine vinegar, olive oil, and red pepper flakes. Mix well until all ingredients are combined.
- Place chicken thighs in a resealable plastic bag or shallow dish. Pour chimichurri marinade over chicken, ensuring each piece is well coated. Seal or cover and refrigerate for at least 30 minutes.
- Preheat your grill to medium-high heat (375-450°F) about 15-20 minutes before grilling.
- Prepare a fresh batch of chimichurri sauce by mixing any remaining marinade with additional parsley, garlic, and olive oil to taste.
- Remove chicken from marinade and place skin-side down on the grill. Grill for about 6-8 minutes until skin is crispy and golden brown.
- Flip chicken thighs and grill for an additional 6-8 minutes, or until internal temperature reaches 165°F.
- Remove chicken from grill and let rest for about 5 minutes before serving.
- Drizzle fresh chimichurri sauce over grilled chicken thighs and serve immediately.
Notes
Consider adding citrus elements or experimenting with different herbs in your chimichurri for variations.