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Chimichurri Chicken Thighs

Chimichurri chicken thighs with a vibrant herb sauce—grilled until the skin is crispy and the chimichurri is smooth but slightly chunky. Spoon it over charred, juicy chicken for a bright Argentine-style finish.
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Prep Time 15 minutes
Cook Time 25 minutes
marinating 30 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Argentinian
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

chicken thighs
  • 8 chicken thighs bone-in or boneless
seasoning
  • Salt and pepper to taste
chimichurri
  • 1 cup fresh parsley packed
  • 1 4 cup fresh oregano
  • 4 cloves garlic
  • 1 4 cup red wine vinegar
  • 1 2 cup olive oil
  • 0.5 tsp red pepper flakes
  • Salt to taste

Equipment

  • 1 grill

Method
 

Make the chimichurri
  1. Blend fresh parsley, fresh oregano, garlic, red wine vinegar, olive oil, red pepper flakes, and salt until smooth but slightly chunky, scraping down the jar as needed. Stop blending while it still looks green and textured.
Season and marinate
  1. Season the chicken thighs with salt and pepper, then brush them with half the chimichurri until evenly coated. Keep the remaining chimichurri covered and chilled if possible.
  2. Marinate the brushed chicken thighs for 30 minutes to 2 hours. Cover to prevent drying and let the herbs soak in.
Grill and serve
  1. Preheat the grill to medium-high heat. Aim for steady heat so the thighs sear without burning.
  2. Grill the chicken thighs for 6 to 7 minutes per side until the internal temperature reaches 165°F and the skin is crispy. Look for charred grill marks and bubbling fat at the edges.
  3. Rest the chicken thighs for 5 minutes after grilling. This helps the juices settle so the meat stays tender.
  4. Serve the chicken thighs topped with the remaining fresh chimichurri. Spoon it on right before eating so the sauce stays bright and fresh.

Notes

Pro tip: Blend the chimichurri only until it’s smooth but still visibly speckled—this keeps the herb flavor lively and the texture spoonable. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently so the thighs don’t dry out. Freezing is not recommended for best herb texture. For a lower-fat option, reduce olive oil to 1/4 cup and increase vinegar slightly, keeping the flavor punch while cutting calories.