Grilled Chimichurri Chicken Thighs – Juicy, tender, grilled boneless skinless chicken thighs are served with a flavor-packed chimichurri sauce that is used as both a marinade and topping.
Ingredients:
- 1/2 cup fresh cilantro fresh
- 1/2 cup fresh parsley chopped fresh
- 1 tablespoon fresh oregano or 1 teaspoon dried
- 1 small shallot peeled
- 2 cloves garlic peeled
- 1/2 jalapeno pepper seeded
- 1 tablespoon fresh lemon juice
- 1 tablespoon red wine vinegar
- 1/2 cup olive oil
- 1 teaspoon kosher salt
- fresh ground pepper
- 2 lbs. boneless skinless chicken thighs*
Instructions:
- In a food processor, combine the cilantro, parsley, oregano, shallot, garlic, and jalapeño.
- Add the lemon juice, red wine vinegar, olive oil, salt, and pepper and pulse until well combined and finely chopped.
- 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.
- Take the chicken out of the fridge to warm up slightly while heating the grill to medium high. Cook the chicken about 5-6 minutes per side, until juices run clear.
- Serve with extra chimichurri on the side.
Notes:
- *Chicken breasts, drumsticks, or bone-in thighs may be used instead. If using chicken breasts, cut them in half if they are large, and pound to 1/2 inch thick, if necessary. They will cook more quickly than thighs, around 4 minutes per side. Bone-in cuts will cook more slowly, so give them a couple of extra minutes.
- Although chimichurri sauce will keep for up to a week in the refrigerator, it tastes best when used within 1-2 days.
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Grilled Chimichurri Chicken Thighs
Grilled Chimichurri Chicken Thighs – Juicy, tender, grilled boneless skinless chicken thighs are served with a flavor-packed chimichurri sauce that is used as both a marinade and topping.
Equipment
Ingredients
- 1/2 cup fresh cilantro fresh
- 1/2 cup fresh parsley chopped fresh
- 1 tablespoon fresh oregano or 1 teaspoon dried
- 1 small shallot peeled
- 2 cloves garlic peeled
- 1/2 jalapeno pepper seeded
- 1 tablespoon fresh lemon juice
- 1 tablespoon red wine vinegar
- 1/2 cup olive oil
- 1 teaspoon kosher salt
- fresh ground pepper
- 2 lbs. boneless skinless chicken thighs*
Instructions
- In a food processor, combine the cilantro, parsley, oregano, shallot, garlic, and jalapeño.
- Add the lemon juice, red wine vinegar, olive oil, salt, and pepper and pulse until well combined and finely chopped.
- 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.
- Take the chicken out of the fridge to warm up slightly while heating the grill to medium high. Cook the chicken about 5-6 minutes per side, until juices run clear.
- Serve with extra chimichurri on the side.
Notes:
- Chicken breasts, drumsticks, or bone-in thighs may be used instead. If using chicken breasts, cut them in half if they are large, and pound to 1/2 inch thick, if necessary. They will cook more quickly than thighs, around 4 minutes per side. Bone-in cuts will cook more slowly, so give them a couple of extra minutes.Although chimichurri sauce will keep for up to a week in the refrigerator, it tastes best when used within 1-2 days.
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