Chimichurri Grilled Chicken Thighs (Printer-Friendly)
Tender grilled chicken thighs in herbaceous chimichurri sauce.
# What You'll Need:
→ Chimichurri
01 - 1 cup fresh flat-leaf parsley, finely chopped
02 - 3 tablespoons fresh oregano, finely chopped
03 - 4 cloves garlic, minced
04 - 1 small shallot, finely chopped
05 - 1/2 cup extra-virgin olive oil
06 - 3 tablespoons red wine vinegar
07 - 1 teaspoon red pepper flakes
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon freshly ground black pepper
→ Chicken
10 - 8 bone-in, skin-on chicken thighs
11 - 1 teaspoon salt
12 - 1/2 teaspoon black pepper
# How to Make It:
01 - In a bowl, combine parsley, oregano, garlic, shallot, olive oil, vinegar, red pepper flakes, salt, and black pepper. Mix well and let sit for at least 10 minutes for flavors to meld.
02 - Reserve 1/3 cup of the chimichurri for serving.
03 - Pat the chicken thighs dry with paper towels. Season with salt and black pepper on both sides.
04 - Place chicken thighs in a zip-top bag or shallow dish. Pour remaining chimichurri over the chicken, turning to coat evenly. Marinate for at least 30 minutes, or up to 4 hours in the refrigerator.
05 - Preheat the grill or oven to 400°F.
06 - Remove excess marinade from the chicken to avoid burning. Grill chicken thighs skin-side down over medium heat for 6-7 minutes per side, or until cooked through and juices run clear (internal temp 165°F). Alternatively, bake on a parchment-lined sheet for 25-30 minutes.
07 - Let the chicken rest for 5 minutes. Serve hot, drizzled with reserved chimichurri.
# Expert Advice:
01 -
- The marinade does double duty as a zesty dipping sauce.
- It brings the steakhouse vibe right to your kitchen table.
02 -
- Patting the chicken completely dry is crucial for getting that crispy skin.
- Removing excess marinade before grilling prevents flare ups and burnt bits.
03 -
- Finely chopping the herbs by hand releases more oils than a food processor.
- Let the sauce rest for a bit longer if you can to deepen the flavor profile.