Grilled Chicken Thighs Chimichurri (Printable Version)
Tender grilled chicken thighs paired with bright chimichurri for a savory, herb-packed meal.
# What You'll Need:
→ Chimichurri Sauce
01 -
1/2 cup fresh cilantro, chopped
02 -
1/2 cup fresh Italian parsley, chopped
03 -
1 tablespoon fresh oregano, or 1 teaspoon dried oregano
04 -
1 small shallot, peeled
05 -
2 cloves garlic, peeled
06 -
1/2 jalapeño pepper, seeded
07 -
1 tablespoon fresh lemon juice
08 -
1 tablespoon red wine vinegar
09 -
1/2 cup olive oil
10 -
1 teaspoon kosher salt
11 -
Freshly ground black pepper, to taste
→ Chicken
12 -
2 pounds boneless skinless chicken thighs
13 -
Kosher salt and freshly ground black pepper, for seasoning
# Step-by-Step Guide:
01 -
In a food processor, combine cilantro, parsley, oregano, shallot, garlic, and jalapeño. Pulse until finely chopped.
02 -
Add lemon juice, red wine vinegar, olive oil, kosher salt, and black pepper to the processor. Pulse until the mixture is well combined but not completely smooth.
03 -
Arrange chicken thighs in a baking dish. Season both sides with salt and black pepper. Spoon 1/4 cup of the chimichurri sauce over the chicken, turning pieces to coat evenly. Cover and marinate in the refrigerator for at least 20 minutes and up to 24 hours.
04 -
Remove marinated chicken from the refrigerator to allow it to come closer to room temperature while heating the grill to medium-high.
05 -
Place chicken thighs on the grill. Cook for 5 to 6 minutes per side, or until the internal temperature reaches 165°F and juices run clear.
06 -
Transfer grilled chicken to a serving platter and serve hot, accompanied by the remaining chimichurri sauce.
# Helpful Suggestions:
01 -
Marinating the chicken for a longer period enhances flavor and tenderness.