Chimichurri Chicken Thighs
Juicy grilled chicken thighs topped with a bright and flavorful chimichurri sauce, perfect for a weeknight meal or a small party.
Ingredients
For the Chimichurri Sauce
- 1/2 cup olive oil Extra virgin recommended for best flavor.
- 3 cloves garlic, minced
- 1 cup parsley, chopped Fresh parsley is best.
- 1 tablespoon oregano
- 1/4 cup red wine vinegar
- 1/2 teaspoon red pepper flakes Adjust to taste for spiciness.
- 1 teaspoon salt More to taste.
- 1/2 teaspoon black pepper Freshly cracked is preferable.
For the Chicken
- 4 pieces chicken thighs Bone-in or boneless, skin-on recommended.
Instructions
Preparation
- In a bowl, mix together 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.
Cooking
- 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.
Notes
Chop parsley and garlic finely for a smoother chimichurri. Pat chicken dry before grilling to achieve a good sear. Use a meat thermometer; chicken is done at 165°F (74°C).