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Chimichurri Chicken Thighs

Grilled Chicken Thighs with Chimichurri

Delight in juicy grilled chicken thighs paired with vibrant chimichurri sauce for an unforgettable meal.
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Prep Time 10 minutes
Cook Time 10 minutes
Marinating Time 20 minutes
Total Time 40 minutes
Servings: 4 thighs
Course: Dinner
Cuisine: Argentinian
Calories: 444
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Chimichurri Sauce
  • 1/2 cup fresh cilantro
  • 1/2 cup fresh Italian parsley, chopped
  • 1 tablespoon fresh oregano or 1 teaspoon dried
  • 1 small shallot, peeled
  • 2 cloves garlic, peeled
  • 1/2 pepper jalapeno, seeded
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon red wine vinegar
  • 1/2 cup olive oil
  • 1 teaspoon kosher salt
  • fresh ground pepper
Chicken
  • 2 lbs boneless skinless chicken thighs *

Equipment

  • food processor
  • Grill
  • Baking dish

Method
 

Preparation
  1. In a food processor, combine the cilantro, parsley, oregano, shallot, garlic, and jalapeño.
  2. Add the lemon juice, red wine vinegar, olive oil, salt, and pepper and pulse until well combined and finely chopped.
  3. Place the chicken in a baking dish, season with salt and pepper, and cover with a 1/4 cup of the chimichurri. Turn to coat the chicken completely. Marinate for 20 minutes to 24 hours in the refrigerator.
  4. Take the chicken out of the fridge to warm up slightly while heating the grill to medium high.
  5. Cook the chicken about 5-6 minutes per side, until juices run clear.
  6. Serve with extra chimichurri on the side.

Nutrition

Serving: 1thighCalories: 444kcalCarbohydrates: 3gProtein: 44gFat: 27gSodium: 790mgFiber: 1gSugar: 1g

Notes

Feel free to customize the herbs and spices based on your preferences. The leftover chimichurri makes a fantastic dressing for salads or grilled vegetables.

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