Why You’ll Love Grilled Chimichurri Chicken Thighs Recipe

Packed with fresh herbs and bright Mediterranean-inspired flavors.
The marinade keeps the chicken thighs juicy and tender.
Perfect for grilling season, family dinners, or casual gatherings.
Uses simple ingredients while delivering restaurant-quality flavor.
The chimichurri sauce can be prepared ahead of time.
Easy to serve with salads, vegetables, rice, or potatoes.
A great make-ahead recipe for meal preparation.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1/2 cup extra-virgin olive oil
1 1/2 tablespoons sherry wine vinegar or red wine vinegar
1 1/2 tablespoons fresh lemon juice, from 1 lemon
2 cloves garlic, peeled and roughly chopped
1 medium shallot, peeled and roughly chopped
1 1/4 teaspoons salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon crushed red pepper flakes
1 1/2 cups gently packed fresh parsley
1 cup gently packed fresh cilantro
1/2 cup gently packed fresh mint
2 pounds boneless skinless chicken thighs
Lemon wedges, for serving (optional)

Directions

Make the chimichurri by adding the olive oil, vinegar, lemon juice, garlic, shallot, salt, black pepper, red pepper flakes, parsley, cilantro, and mint to a food processor.
Pulse the mixture until the herbs are finely chopped and everything is well combined while still keeping some texture.
Transfer about 1/2 cup of the chimichurri to a large zip-top bag or bowl. Add the chicken thighs and toss until they are evenly coated.
Cover and refrigerate the chicken for at least 4 hours or overnight to allow the flavors to fully develop.
Preheat the grill to medium-high heat and lightly oil the grates.
Remove the chicken from the marinade, allowing any excess to drip off.
Grill the chicken thighs for 5 to 7 minutes per side, or until they are cooked through and have a nicely charred exterior.
Transfer the grilled chicken to a serving platter and spoon the reserved chimichurri over the top or serve it on the side.
Serve warm with lemon wedges if desired.

Servings and timing

Servings: 4
Prep Time: 15 minutes
Marinating Time: 4 hours minimum or overnight
Cook Time: 15 minutes
Total Time: About 4 hours 30 minutes including marinating

Variations

Use boneless chicken breasts instead of thighs, adjusting the cooking time as needed.
Add a little honey to the chimichurri for a sweet and tangy twist.
Replace cilantro with extra parsley if you prefer a milder herb flavor.
Add fresh oregano for a more traditional chimichurri variation.
Make it spicy by increasing the crushed red pepper flakes.
Serve the chicken in wraps, sandwiches, or bowls with fresh vegetables.
Try cooking the chicken on a grill pan or skillet if outdoor grilling is not an option.

Storage/Reheating

Store leftover grilled chicken thighs in an airtight container in the refrigerator for up to 4 days. Keep any extra chimichurri sauce stored separately in a sealed container.

To reheat, warm the chicken gently in a skillet over medium heat or in the oven until heated through. Avoid overheating to keep the chicken tender and juicy. The chimichurri can be served cold or brought to room temperature before adding to the chicken.

FAQs

Can I marinate the chicken overnight?

Yes. Marinating the chicken overnight allows the flavors to penetrate more deeply and helps create tender, flavorful chicken.

Can I use chicken breasts instead of thighs?

Yes. Chicken breasts can be used, but they may cook faster and can dry out more easily, so monitor them closely while grilling.

What is chimichurri sauce made of?

Chimichurri is a fresh herb sauce traditionally made with herbs, olive oil, vinegar, garlic, and seasonings. This version includes parsley, cilantro, mint, lemon, and red pepper flakes.

Can I make the chimichurri without a food processor?

Yes. Finely chop all the herbs, garlic, and shallot by hand, then mix everything together with the olive oil, vinegar, lemon juice, and seasonings.

How long can homemade chimichurri last?

Fresh chimichurri can be stored in the refrigerator for up to 5 days in an airtight container.

Can I freeze chimichurri sauce?

Yes. Chimichurri can be frozen in small portions for up to 3 months. Thaw it in the refrigerator before using.

What should I serve with grilled chimichurri chicken?

This chicken pairs well with grilled vegetables, roasted potatoes, rice, salads, or fresh bread.

Can I cook this chicken without a grill?

Yes. You can cook the chicken in a grill pan, skillet, or bake it in the oven until fully cooked.

How do I know when the chicken thighs are done?

The chicken is ready when it is cooked through and reaches a safe internal temperature while remaining juicy and tender.

Can I use dried herbs instead of fresh herbs?

Fresh herbs provide the best flavor and texture for chimichurri, but dried herbs can be used in a smaller amount if needed.

Conclusion

Grilled Chimichurri Chicken Thighs are a delicious combination of juicy grilled chicken and a fresh, herb-filled sauce that brings every bite to life. With a flavorful marinade, simple preparation, and plenty of versatility, this recipe is perfect for weeknight dinners, summer cookouts, or any occasion when you want a meal full of bold flavors. Serve it with your favorite sides and enjoy a fresh, satisfying dish that is sure to become a favorite.

Grilled Chimichurri Chicken Thighs

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These Grilled Chimichurri Chicken Thighs are juicy, flavorful, and coated with a vibrant herb sauce made with parsley, cilantro, mint, garlic, and olive oil. A quick grilling method creates perfectly charred chicken with a fresh, zesty finish.

Author: Emily
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Yield: 4 servings
Category: Main Course
Method: Grill
Cuisine: Argentinian
Diet: Gluten Free

Instructions

Make the chimichurri by combining the olive oil, vinegar, lemon juice, garlic, shallot, salt, pepper, red pepper flakes, parsley, cilantro, and mint in a food processor. Pulse until the herbs are finely chopped and the mixture is combined while maintaining some texture.
Transfer half of the chimichurri, about 1/2 cup, to a large zip-top bag or bowl. Add the chicken thighs and toss until evenly coated. Cover and refrigerate for at least 4 hours or overnight.
Preheat the grill to medium-high heat and lightly oil the grates. Remove the chicken from the marinade and allow excess marinade to drip off.
Grill the chicken for 5 to 7 minutes per side, or until cooked through and nicely charred.
Transfer the chicken to a platter and spoon the reserved chimichurri over the top or serve it on the side. Serve warm with lemon wedges if desired.

Notes

Chicken can be marinated overnight for deeper flavor.
Serve with extra chimichurri sauce for a stronger herb flavor.
Store leftover chicken and sauce separately in the refrigerator for up to 3 days.
Red wine vinegar can be used instead of sherry wine vinegar.

Nutrition

Serving Size: 1 serving
Calories: 620 kcal
Sugar: 1 g
Sodium: 850 mg
Fat: 46 g
Saturated Fat: 8 g
Unsaturated Fat: 35 g
Trans Fat: 0 g
Carbohydrates: 5 g
Fiber: 1 g
Protein: 46 g
Cholesterol: 220 mg