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This moist grilled chicken dish teams up perfectly with a bold chimichurri sauce that works as both a marinade and finishing touch. The zesty, herb-loaded sauce balances the smoky flavor of the grilled thighs, giving you a restaurant-worthy meal that's totally doable at home.
I whipped this up for the first time during a backyard cookout and it's now become my go-to dish. Even my kids who usually avoid herbs can't get enough of it, especially when we've got friends dropping by.
Ingredients
- Fresh parsley and cilantro: Form the bright green foundation of real chimichurri
- Fresh oregano: Brings depth though you can use dried in a pinch
- Shallot: Adds mild onion taste without being too strong
- Garlic cloves: Give that must-have punch; grab firm ones with no sprouts
- Jalapeño: Offers a bit of kick without going overboard; keep the seeds if you want more heat
- Red wine vinegar and lemon juice: Cut through the richness of the chicken with their tang
- Good olive oil: Brings the sauce together; extra virgin gives the best taste
- Boneless skinless chicken thighs: Stay tender even if you cook them a little too long
Step-by-Step Instructions
- Whip Up the Chimichurri:
- Toss the oregano, parsley, cilantro, jalapeño, garlic and shallot into your food processor. Give it a few quick pulses until chopped but not mushy. You want some texture for a proper chimichurri. Then add the olive oil, red wine vinegar, lemon juice, pepper and salt. Pulse again to mix it all up while keeping some chunky bits. You'll end up with a bright green sauce dotted with herb pieces.
- Prep the Chicken:
- Sprinkle salt and pepper all over your chicken thighs. Put them in a flat dish and pour about 1/4 cup of your fresh chimichurri on top. Flip the pieces around to coat them completely. Let them sit for at least 20 minutes on the counter or up to a full day in the fridge. Save the rest of the chimichurri for later.
- Get Ready to Grill:
- If your chicken's been in the fridge, take it out about 15 minutes before cooking so it warms up a bit. This helps it cook more evenly. While you're waiting, fire up your grill to medium high, around 400°F. Make sure to scrub and oil those grates so nothing sticks.
- Cook the Chicken:
- Throw those marinated thighs on your hot grill. Let them cook about 5 to 6 minutes on one side until you see nice grill marks and they don't stick anymore. Flip them over and cook another 5 to 6 minutes until they hit 165°F inside and the juices run clear. Don't keep flipping them back and forth or you'll miss out on that tasty caramelization.
- Finish and Dig In:
- Move your grilled chicken to a plate and let it sit for 3 to 5 minutes. This keeps all those tasty juices inside the meat. Pour some of your saved chimichurri on top or put it in a bowl on the side for folks to add themselves. The bright green sauce looks amazing against the dark grilled chicken.
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What I love most about this dish is how you can use chimichurri sauce on practically anything. I first tried it during a vacation in Argentina where they put it on just about everything they grill. The zingy herb flavor works wonders with the rich taste of grilled meats. Now my family drizzles it on everything from morning eggs to veggie sides.
Storage Solutions
Store any leftover chicken in a sealed container in your fridge for up to 4 days. Try to keep the chimichurri separate from the cooked chicken when storing. The sauce might get a bit darker but will still taste great for about 2 days. If you want to keep it longer, freeze single portions of chicken with small amounts of sauce for up to 3 months. Just thaw in your fridge overnight before warming it up gently.
Customization Options
You can switch things up in this recipe to match what you like. Try swapping in some mint for part of the cilantro if you want something more cooling. Want it hotter? Leave those jalapeño seeds in or grab a serrano pepper instead. If you're short on fresh herbs, you can make a simpler version with just parsley, garlic and oregano that's still packed with flavor. The sauce isn't just for chicken either. It's amazing on flank steak, pork loin or even sturdy fish fillets.
Serving Suggestions
Turn this chicken into a full meal without much extra work. Pair it with a simple arugula salad with a splash of olive oil and lemon juice for something light. If you're hungrier, try it with crispy smashed potatoes or roasted sweet potatoes that can soak up extra sauce. A cool cucumber and tomato mix gives a nice break from the herby intensity. Got leftovers? They make awesome sandwiches the next day, especially stuffed in crusty bread with some sliced avocado.
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Frequently Asked Questions
- → What ingredients go into chimichurri sauce?
Chimichurri sauce is made using a mix of fresh parsley, cilantro, oregano, garlic, olive oil, red wine vinegar, lemon juice, jalapeño, and a pinch of salt and pepper for seasoning.
- → How much marinating time is needed?
Let the chicken sit in the marinade for at least 20 minutes and up to a full day in the fridge. The longer it marinates, the better the flavor.
- → What grill temperature works best for thighs?
Set your grill to medium-high heat to make sure the chicken cooks evenly while getting a nice char on the outside.
- → Can I substitute bone-in chicken?
Definitely! Bone-in thighs or drumsticks work too, though cooking will take a bit longer compared to boneless pieces.
- → How do I store extra chimichurri?
Pour leftover chimichurri into a sealed container and refrigerate. It's best used within two days for maximum freshness, though it can be kept for up to a week.