Description
Tender grilled chicken thighs glazed with a vibrant, herb-packed chimichurri sauce inspired by Argentinian tradition. Perfect for summer meals and gatherings, this dish brings bold, fresh flavors with minimal effort.
Ingredients
4 bone-in, skin-on chicken thighs
3 cups fresh parsley, chopped
1 cup fresh cilantro, chopped
3 garlic cloves, minced
1/4 cup red wine vinegar
1/4 cup fresh lemon juice
1 jalapeño, seeded and minced
1 small red onion, finely chopped
1 cup olive oil
1 teaspoon salt
1/2 teaspoon black pepper
Instructions
Preheat grill to medium-high heat (around 375°F)
In a blender, combine parsley, cilantro, garlic, vinegar, lemon juice, jalapeño, red onion, salt, and black pepper. Blend until smooth
With the motor running, slowly pour in olive oil until fully emulsified and set aside
Season chicken thighs with salt and a pinch of pepper
Place chicken thighs on the grill, skin-side down, and cook for 6-8 minutes per side, ensuring the skin is crispy and the chicken is fully cooked
During cooking, brush chimichurri sauce over the chicken
Remove from the grill and serve immediately with remaining chimichurri drizzled on top
Notes
Chicken thighs can also be baked at 375°F (190°C) for 25-30 minutes if you prefer not to grill
Marinate the chicken in chimichurri for at least 2 hours for deeper flavor
Chimichurri can be made ahead and stored in the fridge for up to 3 days