Can I use other types of chicken?

Yes! We love boneless chicken thighs, but this chimichurri recipe also works really well on bone-in chicken thighs, drumsticks, and chicken breasts, too! Just keep in mind that the cooking time will need to be adjusted slightly if you choose a different type of chicken!

Can I store leftovers?

Yes, once cool, you can transfer the chicken to an airtight container, and store it in the fridge for up to 4 days.

Can I freeze the chicken?

Absolutely! Leftover chicken will stay fresh in the freezer for up to 3 months.

Grilled Chimichurri Chicken Thighs

Name: Grilled Chimichurri Chicken Thighs
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Argentine
Ingredients: 1 cup firmly packed fresh flat-leaf parsley leaves, finely minced; 2 tablespoons fresh oregano leaves, finely minced; 2 garlic cloves, finely minced; 1 small shallot, finely minced; 1 small serrano chili, optional, seeds removed and finely minced; 2 tablespoons apple cider vinegar; 1/2 teaspoon sea salt; 1/8 teaspoon freshly ground black pepper; 1/2 cup extra virgin olive oil; 2 lbs. boneless skinless chicken thighs

These grilled chicken thighs are marinated in a vibrant herb sauce for a zesty, fresh flavor. This recipe is ideal for a high-protein dinner that is naturally gluten-free and paleo-friendly.

List of ingredients

1 cup firmly packed fresh flat-leaf parsley leaves – finely minced for the sauce base.
2 tablespoons fresh oregano leaves – finely minced; provides an earthy herbal note.
2 garlic cloves – finely minced for pungent flavor.
1 small shallot – finely minced to add a subtle sweetness.
1 small serrano chili – optional, seeds removed and finely minced for mild heat.
2 tablespoons red wine vinegar – adds the necessary acidity and tang.
1/2 teaspoon sea salt – enhances all the herbal flavors.
1/8 teaspoon freshly ground black pepper – adds a slight spicy kick.
1/2 cup extra virgin olive oil – emulsifies the sauce and keeps the meat moist.
2 lbs. boneless skinless chicken thighs – a juicy cut that stands up well to grilling.

step-by-step instructions

Prepare the Chimichurri: Combine the minced parsley, oregano, garlic, shallot, serrano pepper, red wine vinegar, salt, and pepper in a small bowl and stir. Gradually drizzle in the olive oil while stirring continuously. Taste the mixture and add more salt or vinegar if you prefer a saltier or tangier sauce.
Marinate the Meat: Place the chicken thighs in a large bowl or a sealable plastic bag. Pour in half of the prepared chimichurri sauce and toss to ensure every piece is fully coated. Let the chicken marinate in the refrigerator for at least 1 hour, or up to overnight for deeper flavor penetration.
Heat the Grill: Preheat your outdoor grill or an indoor grill pan to medium-high heat. Ensure the surface is hot enough to produce clear sear marks.
Cook the Chicken: Place the marinated chicken thighs on the hot grill. Cook for 5-7 minutes on each side, or until the internal temperature reaches 165°F and the outside is nicely charred.
Rest and Serve: Remove the chicken from the heat and let it rest for 5 minutes to allow juices to redistribute. Serve the chicken warm with a generous spoonful of the remaining fresh chimichurri and your choice of side dishes.

Optimizing Your Grilling Technique

Ensure Your Grill Reaches Medium-High Heat

Preheating is critical for achieving a proper sear on the chicken. If the grill is too cold, the meat will stick to the grates and steam rather than char. Wait until the grill is consistently hot across the entire surface before adding the thighs.

Use Indirect Heat to Avoid Burning

If you are using a large outdoor grill, create a two-zone fire with hot and cool areas. Sear the chicken over the direct flame first, then move it to the indirect heat zone to finish cooking. This prevents the exterior from burning before the center reaches the safe temperature.

Oil the Grates to Prevent Sticking

Even with the oil in the marinade, rubbing a small amount of neutral oil on the grates can help. Use a folded paper towel dipped in oil and held with tongs to coat the surface. This creates a non-stick barrier that ensures clean grill marks.

Verify Doneness With a Meat Thermometer

The only foolproof way to ensure chicken is cooked safely without overdoing it is using an instant-read thermometer. Insert the probe into the thickest part of the thigh, avoiding the bone if using bone-in cuts. Remove the meat from the grill exactly when it hits 165°F (74°C).

Customizing the Herb Sauce

Substitute Dried Oregano When Fresh is Unavailable

If you cannot find fresh oregano, you can use dried oregano as a replacement. Use 2 teaspoons of dried oregano for every 2 tablespoons of fresh. Be aware that dried herbs have a more concentrated flavor, so adjust slightly if the taste is too strong.

Adjust the Heat Level with Different Peppers

The serrano chili provides a moderate heat, but you can swap it based on your preference. Use a jalapeño for a milder flavor or a habanero for significant heat. Always remove the seeds and membranes to control the intensity of the spice.

Swap Red Wine Vinegar for Sherry Vinegar

Red wine vinegar provides a classic tang, but sherry vinegar is a great alternative. Sherry vinegar is slightly nuttier and softer in its acidity. This substitution maintains the structure of the sauce while slightly shifting the flavor profile.

Enhance the Aromatics with Extra Garlic

For those who prefer a more pungent sauce, increasing the garlic count is a simple modification. Adding one or two extra cloves will intensify the savory notes of the chimichurri. Ensure the garlic is minced very finely to avoid large, raw chunks in the sauce.

Alternative Cooking Methods

Use a Cast Iron Skillet for Indoor Searing

If you do not have a grill, a cast iron skillet is the best alternative. Heat the skillet over medium-high heat with a tablespoon of oil until it begins to shimmer. Sear the chicken for about 6 minutes per side until fully cooked and browned.

Bake the Chicken in the Oven

For a hands-off approach, you can bake the marinated thighs on a sheet pan. Preheat your oven to 400°F (200°C) and bake for 20-25 minutes. While you will lose the charred grill flavor, the meat remains tender and juicy.

Cook in an Air Fryer for Speed

Air frying is a quick way to get a charred exterior without a grill. Place the thighs in the air fryer basket at 380°F (190°C) for 12-15 minutes, flipping halfway through. This method is efficient for smaller batches of chicken.

Suggested Side Dish Pairings

Pair With Grilled Summer Vegetables

Since the grill is already hot, add sliced zucchini, bell peppers, and asparagus to the fire. The charred flavor of the vegetables complements the fresh herbs in the chimichurri. Toss the vegetables in olive oil and salt before grilling.

Serve With Fluffy White Rice or Quinoa

A neutral starch like steamed jasmine rice or quinoa helps balance the acidity of the sauce. The grains absorb the extra chimichurri that pools on the plate. This makes the meal more filling and satisfying.

Combine With a Fresh Garden Salad

A light salad with mixed greens, cucumbers, and a simple lemon vinaigrette provides a cooling contrast. The crispness of the raw vegetables offsets the richness of the olive oil and chicken. Avoid heavy dressings to keep the meal feeling light.

Include Roasted Potatoes or Root Vegetables

Roasted baby potatoes or carrots add a hearty element to the plate. The sweetness of roasted carrots pairs particularly well with the vinegary notes of the chimichurri. Season them simply with salt and pepper to let the chicken be the star.

Storage and Preservation Guidelines

Refrigerate Cooked Chicken Properly

Place leftover cooked chicken in an airtight container once it has cooled to room temperature. Store it in the main part of the refrigerator, not the door, to maintain a consistent temperature. The chicken will remain safe to eat for up to 4 days.

Freeze Leftovers for Long Term Use

Cooked chimichurri chicken can be frozen for up to 3 months. Wrap the meat tightly in foil and place it in a heavy-duty freezer bag to prevent freezer burn. Thaw the chicken in the refrigerator overnight before reheating.

Store the Remaining Chimichurri Sauce

The extra sauce can be kept in a glass jar in the refrigerator for about one week. The vinegar and oil act as natural preservatives, keeping the herbs fresh. Give the sauce a good stir or shake before using it again, as the oil may separate.

Best Reheating Practices

Use a Stovetop Skillet for Best Texture

To maintain the charred exterior, reheat the chicken in a skillet over medium heat. Add a splash of water or a teaspoon of oil to prevent the meat from drying out. Heat until warmed through, then top with fresh sauce.

Reheat Gently in the Oven

For larger quantities, place the chicken in a baking dish and cover it with foil. Heat at 325°F (160°C) for 10-15 minutes. The foil traps the moisture, ensuring the chicken doesn’t become tough or rubbery.

Avoid Overcooking in the Microwave

If using a microwave, use a medium power setting and heat in short 30-second bursts. Cover the chicken with a damp paper towel to maintain humidity. Be careful not to overheat, as the chicken thighs can quickly become chewy.

Troubleshooting Common Issues

Preventing the Herbs From Burning

Herbs in a marinade can burn quickly over high heat, creating a bitter taste. To avoid this, shake off excess marinade before placing the chicken on the grill. Always save a portion of the sauce to use as a fresh topping after cooking.

Fixing Dry or Tough Chicken

Dryness usually occurs from overcooking or skipping the resting phase. Ensure the chicken is removed from the heat exactly at 165°F. Allowing the meat to rest for 5 minutes ensures the juices stay inside the meat.

Balancing a Sauce That Is Too Acidic

If the chimichurri tastes too sharp or vinegary, you can balance it with a small amount of honey or maple syrup. Alternatively, stir in an extra tablespoon of olive oil to mellow out the acidity. Taste after each small adjustment.

Frequently Asked Questions

Can I use chicken breasts instead of thighs?

Yes, you can use boneless skinless chicken breasts. Be mindful that breasts cook faster than thighs and can dry out more easily, so reduce the grilling time and monitor the internal temperature closely.

How long can I marinate the chicken?

The minimum marinating time is 30 minutes to 1 hour, but overnight is ideal for the best flavor. Do not marinate for more than 24 hours, as the acid in the vinegar can begin to break down the meat fibers too much, resulting in a mushy texture.

Can I make the chimichurri sauce ahead of time?

Yes, the sauce can be prepared a day in advance. In fact, letting the flavors meld in the refrigerator can improve the taste. Just be sure to stir it well before using it as a marinade or topping.

Do I have to remove the seeds from the serrano chili?

Removing the seeds is recommended to keep the heat level mild and manageable. If you prefer a very spicy chicken, you can leave the seeds in. The seeds and white membranes contain most of the capsaicin, which provides the heat.