Grilled Chicken Thighs Chimichurri

Grilled chicken thighs with chimichurri have quickly become my warm—weather go to for easy dinners and backyard gatherings. The juicy chicken and the zippy herb sauce give every bite a lively freshness that wakes up your plate and never fails to impress.

When I first tried this with homegrown cilantro and parsley, the flavors were so vibrant I ended up doubling the sauce for extra dipping. It is now the first dish my friends request when grilling season rolls around.

Gather Your Ingredients

• Fresh cilantro: Brings grassy fragrance and lively green color. Always pick bunches with crisp leaves and no wilting.
• Italian parsley: Adds mild bitterness that balances richer flavors. Flat leaf is best since it has better texture for sauces.
• Oregano: Brightens and deepens the chimichurri. If using dried, rub it between your fingers to release the oils.
• Shallot: Offers gentle sweetness and a slight crunch. Look for ones with firm, tight skin.
• Garlic: Gives a spicy backbone to the sauce. Choose heads that feel heavy and firm.
• Jalapeno: Provides heat and a peppery edge. Take out the seeds if you want it on the mild side.
• Fresh lemon juice: Sharpens and lifts the flavors. Firm lemons yield more juice.
• Red wine vinegar: Adds tang and rounds out the sauce. Choose high quality for best taste.
• Olive oil: Binds everything into a silky sauce. Extra virgin gives you full flavor.
• Kosher salt: Seasons every layer. Taste as you go so it is not too salty.
• Fresh ground pepper: Adds a mild bite and aroma. Coarse grind works beautifully here.
• Boneless skinless chicken thighs: Juicy and forgiving on the grill. Look for even pieces with good marbling.

How to Make It

Make the Chimichurri:

Combine cilantro parsley oregano shallot garlic and jalapeno in a food processor. Pulse until finely chopped but still textured. You want a slightly chunky sauce not a puree.

Season and Marinate the Chicken:

Lay the chicken thighs in a baking dish and sprinkle with kosher salt and ground pepper. Spoon about a quarter cup of your chimichurri over the chicken. Use tongs or clean hands to coat each piece well. Cover and marinate in the refrigerator for at least twenty minutes or up to one full day for deeper flavor.

Prepare the Grill:

Remove the marinated chicken from the fridge while you preheat your grill to medium high. This helps the meat cook evenly. Brush your grill grates with oil to prevent sticking.

Grill the Chicken:

Place the chicken thighs on the hot grates smooth side down. Grill for five to six minutes per side. Look for good grill marks and cook until juices run clear and the internal temperature reaches one hundred sixty five degrees Fahrenheit.

Serve with Chimichurri:

Transfer the grilled chicken to a platter and let rest for a few minutes. Serve with generous spoonfuls of extra chimichurri on the side for dipping.

Cilantro is my favorite ingredient here because it makes everything taste sun kissed and refreshing. The first time we served this at my family reunion the platter vanished so quickly we had to fire up another batch. Now it is our must have cookout dish.

Flavor Boosters

Let extra grilled chicken cool and store it in a sealed container for up to four days in the refrigerator. Keep leftover chimichurri in a separate jar so the sauce stays fresh and vibrant. Both the chicken and the sauce can be eaten cold or gently reheated.

Serving Suggestions

Pile the sliced grilled chicken onto toasted baguette for easy sandwiches or stuff into warm tortillas with lettuce and sliced avocado. I also love it served over rice or with grilled vegetables for a hearty main course. A simple tomato salad makes a crisp counterpoint for summer meals.

Creative Twists

Swap cilantro for extra parsley if you are feeding someone who dislikes cilantro. Use boneless chicken breasts instead of thighs but watch grill time since breasts cook faster and dry out more easily. You can also replace jalapeno with serrano for a spicier kick or use red bell pepper if you want zero heat. If you are out of lemon juice a splash of white wine vinegar works too.

This meal marks the start of summer on our patio and brings everyone to the table. Double the sauce if you want extra for lunches or dipping.

Frequently Asked Questions About This Dish

→ How long should chicken thighs marinate for best flavor?

Marinate the chicken for at least 20 minutes, but for deeper flavor, refrigerate up to 24 hours before grilling.

→ Can boneless, skinless chicken thighs be substituted?

Yes, boneless, skinless chicken thighs work best, but you can use bone-in thighs with slightly longer cooking time.

→ What is the main ingredient in chimichurri sauce?

Chimichurri relies on fresh herbs like cilantro, parsley, and oregano blended with olive oil, vinegar, and garlic.

→ How do you know when chicken thighs are fully cooked?

Chicken thighs are cooked when juices run clear and internal temperature reaches 165°F (74°C).

→ Can the chimichurri be made ahead?

Yes, prepare the sauce in advance and store in the refrigerator for up to 3 days to let flavors develop.