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Chimichurri Chicken Thighs

Chimichurri Chicken Thighs feature a chunky parsley-garlic chimichurri and grill-seared, deeply charred crispy skin. The green sauce is spooned over hot chicken so it pools into the charred edges for bold, herby flavor.
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Prep Time 20 minutes
Cook Time 20 minutes
marinating 30 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Argentinian-American
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 bone-in skin-on chicken thighs Use thighs with skin to get crispy, charred edges.
  • 2 tbsp olive oil For oiling and marinating coating.
  • 1 tsp salt For seasoning the chicken.
  • 0.5 tsp black pepper For seasoning the chicken.
Chimichurri
  • 1 cup fresh flat-leaf parsley, packed Pulse until chunky, not smooth.
  • 0.25 cup fresh cilantro (optional) Optional for extra freshness.
  • 4 garlic cloves Pulse with herbs for a pungent, bright bite.
  • 0.5 cup olive oil Blend into a chunky sauce that clings to chicken.
  • 3 tbsp red wine vinegar Balances herbs with tang.
  • 0.5 tsp red pepper flakes Adjust heat by using less if desired.
  • 0.5 tsp salt Season the chimichurri for a well-rounded sauce.
  • 0.25 tsp black pepper Adds gentle warmth.

Equipment

  • 1 food processor
  • 1 grill

Method
 

Make chimichurri
  1. Pulse parsley, cilantro (if using), and garlic in a food processor until finely chopped and still chunky, then drizzle in 1/2 cup olive oil while pulsing.
  2. Add red wine vinegar, red pepper flakes, salt, and black pepper, then blend just until combined, keeping the texture chunky.
Marinate the chicken
  1. Rub chicken thighs all over with 2 tablespoons olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper to evenly coat the skin.
  2. Coat the thighs with 2 tablespoons chimichurri, then marinate for 30 minutes.
Grill
  1. Preheat the grill to medium-high heat, keeping the grates hot for crisping the skin.
  2. Grill thighs skin-side down for 8-10 minutes until the skin is crispy and deeply charred.
  3. Flip the thighs and grill for 8-10 more minutes until the internal temperature reaches 175F.
Finish
  1. Rest the chicken for 5 minutes so juices redistribute and the skin stays crisp.
  2. Spoon fresh chimichurri generously over the top of the warm thighs so it pools around the chicken.

Notes

Pro tip: keep a little chimichurri set aside fresh for serving after grilling; the remaining marinade chimichurri can be warmer and slightly cooked from contact with raw chicken. Store leftovers in a sealed container in the refrigerator for 3-4 days; freeze cooked chicken for up to 2 months (sauce texture may change, but it’s still good). For a gluten-free swap, simply ensure any served sides (like marinades or spice mixes) are certified gluten-free.