Name: Grilled Chicken Thighs With Chimichurri Recipe
Prep time: 20 minutes
Cook time: 30 minutes
Total time: 50 minutes
Yield: 4
Ingredients: - 1/2 cup fresh cilantro; - 1/2 cup fresh Italian parsley, chopped; - 1 tablespoon fresh oregano or 1 teaspoon dried; - 1 small shallot; - 2 cloves garlic; - 1/2 jalapeno pepper, seeded; - 1 tablespoon fresh lemon juice; - 1 tablespoon red wine vinegar; - 1/2 cup olive oil; - 1 teaspoon kosher salt; - fresh ground pepper; - 2 lbs boneless skinless chicken thighs

When it comes to summer grilling, nothing quite matches the savory allure of chicken thighs sizzling over the coals. The magic happens when these tender cuts meet the vibrant, herby kick of chimichurri sauce. This pairing isn’t just a meal; it’s an invitation to enjoy the simple pleasures of outdoor cooking. The combination of smoky, juicy chicken with tangy, fresh chimichurri creates a flavor harmony that’s downright irresistible.

I remember a sunny afternoon when the air was filled with the scent of grilled chicken and fresh herbs. My family gathered around the picnic table, passing around bowls of chimichurri, each spoonful bursting with cilantro and garlic. The laughter mingled with the sizzle from the grill, making each bite a delicious memory wrapped in warmth and joy.

A flavorful journey through grilled chicken’s past

Grilled chicken thighs with chimichurri trace their roots back to Argentina, where chimichurri shines as a flavorful staple. This vibrant sauce, a mix of parsley, garlic, vinegar, and a touch of heat, was traditionally paired with beef. The dish evolved as cooks experimented, finding chicken thighs to be a perfect canvas. Its evolution highlights Argentina’s grill-centric culinary culture, offering a zesty, herbaceous contrast to smoky meats. This dish is adored for its balance of simplicity and robust flavor, capturing the essence of Argentinean grilling traditions.

What’s in the mix for flavor-packed bites?

Grilled chicken thighs with chimichurri is a delightful dish that’s both simple and bursting with flavor. Each ingredient contributes to a dance of tastes and aromas; it’s like a little fiesta on your plate. Let’s dive into what makes this recipe truly shine.

Fresh Cilantro 🌿: A fresh kick that brightens up the chimichurri. If cilantro isn’t your thing, try fresh basil for an aromatic twist. Always go for vibrant green leaves—they promise the best flavor.
Fresh Italian Parsley 🌱: It adds a mild bitterness that balances the zest. In a pinch, flat-leaf parsley can be swapped for curly parsley, but it might alter the texture a bit. Packed with vitamin K, it’s a nutritious choice.
Fresh Oregano 🍃: Offers an earthy warmth. If fresh isn’t available, dried oregano is a great backup, just remember to use less. Look for leaves that are dry yet aromatic, signaling freshness.
Shallot 🧅: Delivers subtle, sweet notes. Red onion could work if shallots aren’t handy, though it’s stronger in flavor. Choose firm shallots without soft spots for the best results.
Garlic 🧄: Adds a savory depth. For a milder taste, try roasting the garlic before use. Always pick firm cloves with smooth skin—they’re fresher and more potent.
Jalapeño Pepper 🌶️: Gives a gentle heat that wakes up your taste buds. If you’re not into spice, swap it with green bell pepper for a milder option. Choose glossy, firm peppers for optimal freshness.
Fresh Lemon Juice 🍋: Brings a zingy brightness. Lime juice can be an exciting substitute, offering a slightly different tartness. Freshly squeezed is always best for that pure citrus punch.
Red Wine Vinegar 🍷: Lends a tangy touch to balance the oiliness. Apple cider vinegar could step in if needed, providing a sweet-tart flavor. Select a good quality vinegar for richer taste.
Olive Oil 🫒: Ensures a smooth blend while enriching flavors. Avocado oil could be a substitute, though it’s heavier on the palate. Opt for extra virgin olive oil for its rich, fruity notes.
Kosher Salt 🧂: Enhances every other ingredient without overpowering them. Sea salt flakes can work similarly if you’re out of kosher salt. A small pinch goes a long way.
Fresh Ground Pepper 🌶️: Adds a subtle heat and complexity. Pre-ground pepper lacks the same punch, so freshly ground is the way to go for fullest flavor.
Boneless Skinless Chicken Thighs 🍗: The star protein, tender and juicy! If thighs aren’t your thing, chicken breasts can substitute, but they may be less moist. Look for thighs that’re pink and plump for quality assurance.

Instructions

In a food processor, combine the cilantro, parsley, oregano, shallot, garlic, and jalapeño.
Add the lemon juice, red wine vinegar, olive oil, salt, and pepper and pulse until well combined and finely chopped.
Place the chicken in a baking dish, season with salt and pepper, and cover with a 1/4 cup of the chimichurri. Turn to coat the chicken completely.
Marinate for 20 minutes to 24 hours in the refrigerator.
Take the chicken out of the fridge to warm up slightly while heating the grill to medium high.
Cook the chicken about 5-6 minutes per side, until juices run clear.
Serve with extra chimichurri on the side.

Must-have tools for perfect chimichurri chicken🍽️

Every kitchen enthusiast needs a few trusty tools to make cooking a breeze. Whether you’re whipping up a weeknight dinner or preparing for a feast, these essentials are your best friends.

Sharp Chef’s Knife: The backbone of your culinary toolkit. A sharp knife ensures precise cutting, making meal prep efficient and safe. If a chef’s knife seems daunting, a paring knife can be a handy alternative for smaller tasks.
Cutting Board: A sturdy cutting board protects your counters and provides a stable surface for chopping. Wooden boards are gentle on knives, but a good plastic board is a reliable, dishwasher-safe option.
Food Processor: Perfect for blending chimichurri or chopping herbs in a flash. If space is tight, a mini-chopper offers similar convenience without the bulk.
Grill Pan: Ideal for those who can’t access an outdoor grill, a grill pan brings that sought-after char indoors. No grill pan? A cast-iron skillet works wonderfully for an even sear.
Meat Thermometer: Ensures your chicken is perfectly cooked, avoiding the guesswork. If you don’t have one, cutting into the thickest part of the meat can help check for doneness, though it’s less precise.

Investing in these tools will transform your cooking experience into something truly enjoyable!

Master the grill: chicken and chimichurri magic👩‍🍳

Step 1: Blend the Chimichurri Ingredients
Grab your trusty food processor and toss in the cilantro, parsley, oregano, shallot, garlic, and that little kick, the jalapeño. You’re aiming for a nice mix, so give it a good whirl until everything is finely chopped and well blended. If you’re not sure, a little peek inside to check the consistency won’t hurt—you’re looking for a green herby mix that’s finely chopped.
Step 2: Create the Chimichurri Sauce
With the green goodness ready, pour in the lemon juice, red wine vinegar, olive oil, and sprinkle in the salt and pepper. Pulse it again until everything combines into a beautiful herby sauce. You’ll know it’s ready when it looks vibrant and well mixed, not too chunky, but also not completely pureed. Taste it—if you’re grinning, you’ve nailed it!
Step 3: Marinate the Chicken
Lay the chicken thighs in a baking dish, and sprinkle them with a bit of salt and pepper for extra seasoning. Pour a generous 1/4 cup of the chimichurri over the chicken, turning each piece to ensure they’re well coated. Cover it up and let those flavors get cozy together in the fridge for at least 20 minutes, though up to 24 hours would be dreamy. The longer, the better the flavor party!
Step 4: Prepare the Grill and Chicken
As the marinating time wraps up, take the chicken out of the fridge so it doesn’t hit the grill stone-cold. Meanwhile, fire up your grill to medium-high heat—you want it nice and hot to sear those flavors in. Let the chicken sit a bit to come closer to room temperature; it cooks more evenly that way.
Step 5: Grill the Chicken
Place the marinated chicken on the grill, and let it sizzle for about 5 to 6 minutes per side. You’re looking for a nice char with clear juices running when you cut into it. If you’re worried about timing, remember patience pays off—flipping too soon could mean leaving some of that lovely skin sticking to the grill.
Step 6: Serve with Extra Chimichurri
Once you’ve got your chicken perfectly grilled, serve it up with the remaining chimichurri on the side. This extra sauce is a delight for anyone wanting a bit more of that herby zing. Remember, it’s all about spreading the love, so encourage everyone to drizzle as desired! Enjoy your delicious creation.

Customize your chicken adventure

For a zesty twist, swap the chicken for firm tofu, creating a delightful vegan version. Marinate the tofu just as you would the chicken, and grill until crisp and golden. The chimichurri complements the tofu beautifully, offering a fresh burst of flavor.

If you’re looking for a low-carb option, serve the grilled chicken over a bed of riced cauliflower. The grains absorb the chimichurri, making each bite a flavorful explosion, without the added carbs.

For a Mediterranean flair, add sun-dried tomatoes and a sprinkle of feta to the chimichurri. This unexpected combo enhances the dish with a tangy, creamy kick. Each experiment brought its own unique charm, proving that this recipe can be endlessly adaptable.

Ways to wow with your grilled delight

Imagine your guests seated around a cozy table, eyes widening at their plates. Place a few grilled chicken thighs on a rustic wooden platter, their charred edges gleaming under the soft candlelight. Spoon vibrant chimichurri sauce generously over them, letting the fresh herbs and garlic dance in the spotlight. Garnish with a sprinkle of crumbled feta and a handful of microgreens for that visual pop. Pair with a side of creamy mashed potatoes and a bright tomato and avocado salad. For extra flair, serve everything with a chilled white wine—simple, yet truly a feast for the senses!

Sip companions for your grilled delight!

When I whip up a batch of grilled chicken thighs slathered in chimichurri, I always find myself reaching for a tall glass of iced green tea. The earthy notes and slight bitterness of green tea create a refreshing balance to the zesty, garlicky chimichurri sauce. If you’re feeling a bit adventurous, try adding a splash of lemonade to your tea for a hint of sweetness that plays well with the tangy marinade. It’s like a little party in your glass—cooling and invigorating, without trying too hard. Trust me, it’s a match made in culinary heaven.

Keeping grilled chicken thighs fresh!

Grilled chicken thighs can be stored in an airtight container in the fridge for up to four days. If freezing, wrap each piece in foil before placing them in a freezer bag, lasting up to three months. For reheating, gently warm them in the oven at 350°F until heated through, about 15-20 minutes. A quick microwave zap works too, though it might compromise the crispiness. Always ensure the internal temperature reaches 165°F for safety. Drizzle extra chimichurri just before serving to refresh flavors, and your leftovers will taste just as delightful!

Avoid these common mistakes 🖐️

When diving into this zesty grilled chicken recipe, it’s easy to trip up on a couple of things. One common hiccup is not marinating the chicken long enough. While 20 minutes is the minimum, allowing it to soak in those flavors for the full 24 hours whenever possible will elevate your dish to a whole new level.

Another pitfall? Overcooking! With boneless, skinless chicken thighs, it’s crucial to keep an eye on them as they can go from juicy to dry in a flash. A meat thermometer can be a lifesaver here.

Lastly, don’t go too heavy-handed with that chimichurri initially. Remember, you can always slather on more at the table. Tailoring it to your taste is part of the fun!

Frequently asked questions (FAQ)

What exactly is chimichurri, and can I adjust its spiciness?

Chimichurri is a vibrant, herbaceous sauce originating from Argentina, typically used to enhance grilled meats. Made with fresh herbs, garlic, olive oil, and vinegar, it can easily be adjusted to your spice preference. If you’re looking for less heat, reduce the jalapeño or remove it entirely. For more kick, consider leaving the seeds in or adding another pepper.

How long should I marinate the chicken for the best flavor?

The beauty of this recipe lies in its flexibility. You can marinate the chicken for as little as 20 minutes if you’re in a hurry, but for deeper flavors, let it soak up those delicious juices for up to 24 hours in the fridge.

Can I use chicken breasts instead of thighs?

Absolutely! Chicken breasts can be a great alternative to thighs. Just keep in mind that they may require a bit more attention on the grill to avoid drying out. Adjust the cooking time slightly, ensuring they reach an internal temperature of 165°F.

Is there a substitute for red wine vinegar?

If you don’t have red wine vinegar on hand, no worries! You can use apple cider vinegar or white wine vinegar as suitable alternatives. Each will impart a slightly different flavor, but all will keep your chimichurri fresh and tangy.

How can I tell when the chicken is fully cooked?

To ensure your chicken thighs are perfectly cooked, look for juices that run clear when pierced with a fork. Another reliable method is using a meat thermometer; the internal temperature should reach 165°F, signaling they’re ready to enjoy!

Why wait? Dig in!🎉

Why not give these Grilled Chicken Thighs with Chimichurri a whirl? They’re a delightful dish that’s sure to brighten any dinner table. Feel free to tweak the chimichurri sauce or experiment with different herbs and spices to suit your palate. This recipe is your canvas—let your culinary creativity shine! Whether you’re a fan of a fiery kick or prefer a milder taste, there’s plenty of room for your personal touch. So, fire up that grill, get cooking, and most importantly, have fun with it! Your taste buds are in for a treat.

Grilled Chicken Thighs With Chimichurri Recipe