Chimichurri Chicken Thighs
Delicious and vibrant chicken thighs marinated in fresh herbs and spices, perfect for summer grilling or cozy dinners.
Ingredients
For the Chimichurri Sauce
- 1/2 cup fresh cilantro Use fresh for the best flavor.
- 1/2 cup fresh Italian parsley, chopped
- 1 tablespoon fresh oregano (or 1 teaspoon dried)
- 1 small shallot, peeled
- 2 cloves garlic, peeled
- 1/2 pepper jalapeno pepper, seeded Adjust for spice preference.
- 1 tablespoon fresh lemon juice
- 1 tablespoon red wine vinegar
- 1/2 cup olive oil
- 1 teaspoon kosher salt
- Fresh ground pepper
For the Chicken
- 2 lbs boneless skinless chicken thighs
Instructions
Preparation
- In a food processor, combine cilantro, parsley, oregano, shallot, garlic, and jalapeño.
- Add lemon juice, red wine vinegar, olive oil, salt, and pepper; pulse until finely chopped.
- Place chicken in a baking dish, season with salt and pepper, and cover with 1/4 cup chimichurri.
- Marinate for 20 minutes to 24 hours in the refrigerator.
Cooking
- Preheat grill to medium-high.
- Cook chicken for 5-6 minutes per side until juices run clear.
- Serve with extra chimichurri.
Notes
For the best flavor, marinate the chicken for the full 24 hours if you have time. If you like it spicier, leave some seeds in the jalapeño or add a pinch of red pepper flakes. Feel free to adjust the herbs in the chimichurri to your liking; basil or mint can also work well. Make sure your grill is hot before cooking the chicken for the best sear.