Experience the vibrant flavors of Argentina with this mouthwatering Chimichurri Chicken recipe.
Tender chicken thighs, bone-in and skin-on, are marinated in a zesty chimichurri sauce made with fresh herbs, garlic, and tangy vinegar.
Grilled to perfection, these juicy and flavorful chicken thighs are an absolute delight for any barbecue or weeknight dinner.
Prep Time: 10 min
Marinading Time: 1 hour – 1 day
Cooking Time: 1 hour
- 8 chicken thighs, bone-in and skin-on
- 1 serving Chimichurri marinade
- 1/2 cup extra virgin olive oil
- Salt and pepper to taste
Step 1: Prepare the Chimichurri Marinade
See the Chimichurri recipe HERE.
Step 2: Marinate the Chicken Thighs
Place the chicken thighs in a large ziplock bag or a shallow dish.
Pour the chimichurri marinade over the chicken, making sure each piece is well coated.
Seal the bag or cover the dish with plastic wrap.
Allow the chicken to marinate in the refrigerator for at least 1 hour, or preferably overnight, to let the flavors infuse.
Step 3: Grill the Chicken Thighs
Preheat your grill to medium-high heat.
Remove the chicken thighs from the marinade, shaking off any excess.
Reserve the marinade for basting.
Place the chicken thighs on the grill, skin side down. Grill for about 6-8 minutes per side, or until the chicken reaches an internal temperature of 74°C and the skin is crispy and charred.
Baste the chicken with the reserved marinade occasionally during cooking.
Step 4: Rest and Serve
Once cooked, transfer the grilled chicken thighs to a platter and let them rest for a few minutes. This allows the juices to redistribute and the flavors to intensify.
Serve the chimichurri chicken thighs hot, garnished with additional fresh parsley, if desired. They pair perfectly with a side of grilled vegetables, rice, or a fresh green salad.
Enjoy the tantalizing flavors of chimichurri-infused chicken thighs with your family and friends!