Grilled Chicken Thighs with Chimichurri
Juicy grilled chicken thighs topped with a vibrant, herby chimichurri sauce. This Argentinian-inspired dish combines smoky char with a zesty garlic-parsley sauce for bold, balanced flavors. Perfect for weeknights or weekends, it’s easy, versatile, and packed with fresh, satisfying taste.
- Prep Time: 15
- Cook Time: 20
- Total Time: 35
- Yield: 4 servings
- Category: Dinner
- Method: Grilling
- Cuisine: Argentinian
Ingredients
4 bone-in chicken thighs (about 600g total)
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 clove garlic, minced
1 cup fresh parsley, finely chopped
1/4 cup olive oil
1/4 cup red wine vinegar
2 tablespoons water
1 clove garlic, minced
1 teaspoon dried oregano
1/2 teaspoon red chili flakes (optional)
Juice of 1/2 lemon
1/2 teaspoon salt
Instructions
Pat chicken thighs dry and brush with 1 tablespoon olive oil. Season with salt, pepper, and garlic.
Heat grill or grill pan to medium-high (375°F/190°C). Grill thighs skin-side down for 5–6 minutes, then flip and cook 5–6 minutes more until internal temperature reaches 165°F (74°C). Let rest 5 minutes.
Meanwhile, prepare chimichurri: In a small bowl, combine parsley, 1/4 cup olive oil, vinegar, water, minced garlic, oregano, chili flakes (if using), lemon juice, and salt. Whisk until well combined.
Serve grilled thighs topped with chimichurri.
Notes
Marinate chicken in garlic and oil for 30 minutes to develop more flavor.
Adjust vinegar to oil ratio to taste.
Chimichurri can be made 2 days ahead and stored in airtight containers.
For extra smokiness, add a teaspoon of paprika to the marinade.