Chimichurri Chicken Thighs Recipe
Looking for bold, bright flavors? This Chimichurri Chicken Thighs Recipe delivers. Each bite bursts with garlic, herbs, and tangy vinegar.
Ingredients
- 6 chicken thighs bone-in, skin-on
- 1 cup fresh parsley chopped
- 1/2 cup fresh cilantro chopped
- 5 garlic cloves minced
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp chili flakes
- 1 tsp dried oregano
- Juice of 1 lemon
Instructions
- Chop herbs on a cutting board carefully.
- Place herbs, garlic in a mixing bowl.
- Add olive oil and red wine vinegar slowly.
- Add salt, pepper, chili flakes, oregano, lemon juice.
- Whisk until ingredients are well combined.
- Place chicken thighs in a large bowl.
- Pour half chimichurri over the chicken thighs.
- Coat chicken well with chimichurri marinade.
- Marinate for 30 minutes or overnight.
- Preheat grill to medium-high heat carefully.
- Place chicken thighs skin side down first.
- Grill for 6 minutes on each side.
- Cook until juices run clear completely.
- Remove chicken from grill to a plate.
- Brush with remaining chimichurri sauce generously.
- Serve hot with your favorite sides immediately.
Notes
- Use fresh herbs for brighter chimichurri flavor always.
- Marinate chicken overnight for deeper flavor penetration.
- Grill over medium heat to avoid burning skin.
- Use bone-in chicken for juicy, flavorful results.
- Reserve extra sauce for serving over cooked chicken.