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why make this recipe

This dish is quick, full of fresh flavor, and easy to cook. The chimichurri sauce brightens the chicken. It works for a weeknight meal or a small party.

introduction

Chimichurri Chicken Thighs pair juicy grilled chicken with a bright herb sauce. The sauce uses parsley, garlic, vinegar, and a little heat. The recipe is simple and needs little prep.

how to make Chimichurri Chicken Thighs

Make the chimichurri sauce, save a bit for serving, and marinate the chicken. Let the thighs soak up the sauce for at least 30 minutes. Grill them until they are cooked through and golden. Top with the reserved sauce and serve.

Ingredients :

chicken thighs
olive oil
garlic
parsley
oregano
red wine vinegar
red pepper flakes
salt
black pepper

Directions :

In a bowl, mix olive oil, minced garlic, chopped parsley, oregano, red wine vinegar, red pepper flakes, salt, and black pepper to make the chimichurri sauce.
Reserve some sauce for serving and use the rest to marinate chicken thighs for at least 30 minutes.
Preheat the grill and cook the marinated chicken thighs for about 6-7 minutes on each side, or until fully cooked.
Serve the grilled chicken topped with the reserved chimichurri sauce.

how to serve Chimichurri Chicken Thighs

Serve the chicken hot with rice, roasted vegetables, or a green salad. Spoon extra chimichurri on top. A squeeze of lemon or lime adds brightness.

how to store Chimichurri Chicken Thighs

Cool the chicken to room temperature. Store in an airtight container in the fridge for up to 3 days. Keep extra chimichurri sauce in a separate jar in the fridge for up to 5 days. Reheat chicken gently in an oven or on the stove.

tips to make Chimichurri Chicken Thighs

Chop parsley and garlic small for a smooth sauce.
Marinate at least 30 minutes for more flavor.
Pat chicken dry before grilling to get a good sear.
Use a meat thermometer; chicken is done at 165°F (74°C).
Save some sauce for serving so it stays bright.

variation (if any)

Add cilantro for a different herb note.
Use lemon juice instead of red wine vinegar for a citrus twist.
Make it spicy with more red pepper flakes or chopped jalapeño.
Cook in a hot skillet or oven if you do not have a grill.

FAQs

Q: Can I use chicken breasts instead of thighs?
A: Yes. Breasts cook faster and can dry out, so watch time and doneness.

Q: How long can I marinate the chicken?
A: Marinate 30 minutes to 4 hours. Too long can change texture if the sauce is very acidic.

Q: Can I make the chimichurri ahead?
A: Yes. Make it 1–2 days ahead and keep it in the fridge. Stir before using.

Q: Is chimichurri safe to store with oil?
A: Yes. Keep it in the fridge in a sealed jar. Use within 5 days for best flavor.

Q: Can I grill frozen thighs?
A: No. Thaw fully first so they cook evenly.

Conclusion

If you want a similar grilled idea, try this version of Chimichurri Chicken Thighs for a clear step-by-step guide. For another take with smoky flavors and tips for smoking, see Chimichurri Chicken – Meat Church. For more ways to pair chimichurri with sides and salads, visit Chimichurri Chicken Thighs – Prepare + Nourish.