Grilled Chimichurri Chicken Thighs

Chimichurri is a bright, herb-packed sauce from Argentina, traditionally served with grilled meats, and it comes together in minutes. In this grilled chimichurri chicken, it pulls double duty as both a marinade and a finishing drizzle, so you get big, fresh flavor with very little effort. The chicken comes off the grill juicy and lightly charred, and that vibrant green sauce spooned over the top really makes it.

Serve it with rice to soak up all that sauce and a simple veggie or salad on the side—roasted carrots, grilled asparagus, or fresh corn salad all pair nicely.

What You’ll Need To Make Chimichurri Chicken Thighs

• Boneless, skinless chicken thighs – My go-to here. They’re juicier, more flavorful, and much more forgiving on the grill than breasts. They also hold up well to the acidic marinade, soaking up all that flavor without getting tough.
• Extra-virgin olive oil – The base of the chimichurri; adds richness and helps the sauce coat the chicken.
• Sherry wine vinegar (or red wine vinegar) + fresh lemon juice – A mix of both gives the sauce a bright, balanced tang.
• Garlic & shallot – Garlic for bite, shallot for a milder, slightly sweet onion flavor.
• Fresh parsley, cilantro & mint – A fresh, herby mix: parsley for body, cilantro for brightness, mint for a subtle cool note.
• Salt, black pepper & crushed red pepper flakes – Seasons the sauce with a subtle kick of heat.
  
• Jump to the printable recipe for precise measurements

Step 1: Make the chimichurri. In a food processor fitted with the steel blade, combine the olive oil, vinegar, lemon juice, garlic, shallot, salt, pepper, red pepper flakes, parsley, cilantro, and mint. Pulse until the herbs are finely chopped, and the mixture is well combined but still textured.

Pro Tip: Pulsing the food processor in short bursts rather than running it continuously keeps the herbs from turning into a paste and maintains the coarse texture of the sauce.

Step 2: Marinate the chicken. Transfer half of the chimichurri (about ½ cup) to a large zip-top bag or bowl and add the chicken thighs. Toss to coat evenly, then cover and refrigerate for at least 4 hours or overnight.

Pro Tip: If marinating the chicken in a bag, squeeze as much air as possible. This ensures the marinade stays in direct contact with the surface of the chicken for better flavor penetration.

Step 3: Grill the chicken. Preheat the grill (or grill pan or broiler) to medium-high heat and lightly oil the grates. Remove the chicken from the marinade and grill for 5 to 7 minutes per side until cooked through and nicely charred.

Pro Tip: Let the excess marinade drip off the chicken before placing it on the grill. This helps prevent flare-ups and allows the meat to char rather than steam.

Step 4: Serve. Transfer the chicken to a platter and serve with the reserved chimichurri spooned over the top or on the side.