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. 

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:

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. Cook the chicken about 5-6 minutes per side, until juices run clear.
5. 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. 

5 from 1 vote

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Cook Time 15 minutes mins

Marinating Time: 30 minutes mins

Total Time 45 minutes mins

Course Main Course

Cuisine American, Argentinian, South American

Servings 4 to 6 Servings

Equipment

• Measuring cups and spoons
• Mixing Bowls w/lids
• Food Processor
• Citrus Juicer (hand)
• Baking Dish 9 x 13 Casserole

Ingredients

  

1x2x3x

• 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*

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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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