Description
Chimichurri chicken thighs are a delightful summer meal option, featuring juicy chicken complemented by a vibrant chimichurri sauce.
Ingredients
- 1 cup fresh cilantro (or parsley)
- 1 cup fresh Italian parsley
- 2 tablespoons fresh oregano (dried oregano can be used)
- 1 medium shallot (or small red onion)
- 3 cloves garlic (roasted garlic for milder flavor)
- 1 medium jalapeño pepper (optional)
- 1 tablespoon fresh lemon juice (or lime juice)
- 2 tablespoons red wine vinegar (or white wine/apple cider vinegar)
- 1/2 cup olive oil (or avocado oil)
- 1 teaspoon kosher salt
- 1/2 teaspoon fresh ground pepper
- 4 pieces boneless skinless chicken thighs (or chicken breasts/drumsticks)
Instructions
- Prepare the chimichurri sauce by chopping the cilantro, parsley, oregano, shallot, garlic, and jalapeño.
- In a bowl, mix the chopped ingredients with lemon juice, red wine vinegar, olive oil, salt, and pepper. Let the sauce sit for 10-15 minutes.
- Place the chicken thighs in a resealable bag and pour half of the chimichurri sauce over them. Marinate for at least 30 minutes, or up to 2 hours.
- Preheat your grill or skillet over medium-high heat. Remove the chicken from the marinade and cook for 5-7 minutes on each side or until cooked through with an internal temperature of 165°F (75°C).
- Drizzle the remaining chimichurri sauce over the chicken thighs before serving.
Notes
For extra flavor, marinate the chicken overnight. Use a meat thermometer to check doneness. Adjust spice level with jalapeño accordingly.
- Prep Time: 15
- Cook Time: 15
- Category: Main Course
- Method: Grilling
- Cuisine: Argentinian