Chimichurri Chicken Thighs

The smell of red wine vinegar and garlic hitting the cutting board always snaps me out of a cooking rut.

I served this at a summer barbecue once and my friend asked if I had a secret ingredient, but it was really just time and fresh herbs.

Ingredients

• Fresh flat-leaf parsley: The backbone of the sauce, providing a grassy, fresh flavor that dried herbs cannot replicate.
• Fresh oregano: Adds an earthy, aromatic depth that defines the authentic profile.
• Garlic: Use fresh cloves for a sharp bite that mellows beautifully as it marinates.
• Extra-virgin olive oil: Essential for carrying the flavors and creating that luscious mouthfeel.
• Red wine vinegar: Provides the necessary acid to balance the fat in the chicken thighs.
• Red pepper flakes: Adjust this to control the heat level and add a subtle background warmth.
• Bone-in chicken thighs: The skin protects the meat, keeping it incredibly juicy during high heat cooking.

Instructions

Make the chimichurri:

Whisk together the chopped herbs, garlic, shallot, olive oil, vinegar, and seasonings in a bowl until well combined.

Set aside some sauce:

Reserve about one third of a cup of the mixture in a separate small bowl to use for serving later.

Prep the chicken:

Pat the thighs completely dry with paper towels and season them generously with salt and pepper.

Marinate the meat:

Place the chicken in a dish and pour the remaining chimichurri over it, ensuring every piece is evenly coated.

Heat things up:

Get your grill or oven ready at 200 degrees Celsius to ensure a nice sear on the skin.

Cook to perfection:

Grill the chicken skin side down first, flipping once, until the skin is crispy and the meat reaches an internal temperature of 74 degrees Celsius.

Rest and serve:

Let the chicken rest for a few minutes off the heat before drizzling with the reserved sauce.

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This recipe quickly became a weeknight staple because the leftovers make an incredible sandwich the next day.

Choosing Your Chicken

I always look for thighs with plenty of fat caps, as they render down and keep the meat succulent.

Herb Substitutions

If you cannot find fresh oregano, dried works in a pinch, but use a third of the amount.

Serving Suggestions

A crisp, acidic side helps balance the richness of the grilled meat.

• A simple tomato salad with a light vinaigrette works wonders.
• Roasted potatoes help soak up any extra chimichurri on the plate.
• Grilled zucchini or asparagus adds a nice char flavor.

Save

Grab some napkins and enjoy the vibrant flavors of this Argentine classic.

Recipe FAQs

→ How long should I marinate the chicken?

Marinate for at least 30 minutes, but up to 4 hours for deeper flavor absorption.

→ Can I use dried herbs for chimichurri?

Fresh herbs are best, but you can substitute dried oregano if needed.

→ What's the best way to grill these thighs?

Grill skin-side down over medium heat for 6-7 minutes per side until cooked through.

→ Can I bake this instead of grilling?

Yes, bake at 200°C (400°F) for 25-30 minutes on a parchment-lined sheet.

→ What sides pair well with this dish?

Grilled vegetables, roasted potatoes, or a fresh tomato salad complement it perfectly.