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Chimichurri Chicken Thighs

Chimichurri chicken thighs with a vibrant herb sauce: grilled until the skin is crispy, then finished with a bright green chimichurri that stays slightly chunky. The garlic, vinegar, and olive oil make a tangy, herby topping that clings to charred grilled thighs.
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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: 650
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 grill

Method
 

Make the chimichurri
  1. Blend fresh parsley, fresh oregano, garlic cloves, red wine vinegar, olive oil, red pepper flakes, and salt until smooth but slightly chunky, scraping down as needed to keep the texture visible.
  2. Set aside half of the chimichurri for serving and brush the other half over the chicken thighs, coating both sides with a thin, even layer.
Marinate
  1. Marinate the brushed chicken thighs for 30 minutes to 2 hours in the refrigerator, covering the tray or bowl so the herb sauce stays in contact.
Grill
  1. Preheat the grill to medium-high heat and lightly oil the grates to prevent sticking.
  2. Grill the chicken thighs for 6-7 minutes per side until the internal temperature reaches 165°F and the skin is crispy, watching for charred grill marks.
Rest and serve
  1. Rest the grilled chicken thighs for 5 minutes off the heat so juices settle before plating.
  2. Serve the chicken topped with the remaining chimichurri so the vibrant green sauce looks fresh and herby over the charred thighs.

Notes

For the best cling, keep the chimichurri slightly chunky and brush it on before marinating; you can also reserve a little extra herb texture for the final spoon-over. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently so the sauce doesn’t dry out. Freezing isn’t recommended for the finished dish. Dietary swap: use boneless skin-on thighs for a faster grill and crispier bites, or choose skinless thighs if you prefer less char and fat.