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Sophie Bennett

Juicy Chimichurri Chicken Thighs

Juicy grilled chicken thighs marinated and topped with fresh chimichurri sauce for a bright, flavorful summer meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 2 lbs chicken thighs boneless or bone-in
  • 1 cup fresh parsley finely chopped
  • 4 cloves garlic minced
  • 1/2 cup olive oil
  • 2 tablespoons red wine vinegar or lemon juice
  • 1/2 teaspoon chili flakes
  • 1 teaspoon salt adjust to taste
  • 1/2 teaspoon black pepper

Method
 

  1. Mix parsley, garlic, olive oil, vinegar, chili flakes, salt, and pepper to make chimichurri sauce.
  2. Reserve half the sauce for serving and use the rest as marinade for chicken.
  3. Coat chicken thighs and marinate for at least 30 minutes.
  4. Preheat grill to medium-high heat and lightly oil grates.
  5. Grill chicken thighs for 12–15 minutes, turning until fully cooked and nicely charred.
  6. Rest chicken for a few minutes, then top with reserved chimichurri sauce before serving.

Notes

Always reserve fresh chimichurri for finishing so the flavor stays bright. Don’t over-chop herbs or the sauce loses texture. Chicken thighs are recommended for juiciness, but breast can be used with reduced cooking time.