Description
Enjoy flavorful and juicy chimichurri chicken thighs marinated in a vibrant herb and garlic sauce, then grilled to perfection for a quick and satisfying meal inspired by Argentinian cuisine.
Ingredients
Scale
For the Chimichurri Sauce
- 1/4 cup olive oil
- 3 tablespoons red wine vinegar
- 1 cup fresh parsley, finely chopped
- 1/4 cup fresh cilantro, finely chopped
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Juice of 1/2 lemon
For the Chicken
- 8 boneless, skinless chicken thighs
Instructions
- Prepare Chimichurri Sauce: In a medium bowl, whisk together olive oil, red wine vinegar, parsley, cilantro, garlic, oregano, crushed red pepper flakes, salt, black pepper, and lemon juice until well combined. Set aside 1/3 of the sauce for serving.
- Marinate Chicken: Place the chicken thighs in a shallow dish or zip-top bag. Pour the remaining chimichurri sauce over the chicken, tossing to coat evenly. Seal and refrigerate for at least 30 minutes, up to 4 hours for more flavor.
- Preheat Grill or Skillet: Heat a grill or large skillet over medium-high heat to prepare for cooking the chicken.
- Cook Chicken: Remove chicken thighs from marinade, allowing excess to drip off. Grill or cook in the skillet for 5 to 6 minutes on each side, until chicken is nicely charred and the internal temperature reaches 165°F (74°C).
- Rest and Serve: Let the chicken rest for a few minutes to retain juices. Serve topped with the reserved chimichurri sauce for a zesty finish.
Notes
- This dish pairs wonderfully with rice, roasted potatoes, or grilled vegetables.
- You can bake the chicken at 400°F (200°C) for 25–30 minutes as an alternative to grilling.
- The reserved chimichurri sauce also makes a flavorful dipping sauce.
- Marinating longer enhances the flavor but do not exceed 4 hours to maintain texture.
