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Grilled chimichurri chicken thighs burst with fresh parsley, garlic, and red wine vinegar, giving every bite a bright, herby snap. Because half the sauce doubles as a quick topping, dinner lands on the table fast—perfect for easy summer meals. Plus, any extra chimichurri perks up tomorrow’s couscous salad.
Chimichurri Chicken Thighs
Course: MainCuisine: ArgentinianDifficulty: Easy4
15
minutes14
minutes29
minutes320
kcal29
minutesJuicy grilled chicken meets a lively parsley-garlic chimichurri for a weeknight-friendly main.
Ingredients
4 bone-in, skin-on chicken thighs
1 cup fresh parsley, finely chopped
4 cloves garlic, minced
1/4 cup red wine vinegar
1 small onion, finely chopped
1 teaspoon salt
1 teaspoon dried oregano
1/2 teaspoon crushed red pepper flakes
1/2 cup olive oil
Directions
- Mix parsley, garlic, onion, vinegar, salt, oregano, and red pepper in a bowl.
- Whisk in olive oil until the chimichurri looks glossy and green.
- Coat chicken with half of the chimichurri; cover and chill at least 2 hours.
- Preheat grill to medium-high.
- Grill chicken skin-side down for 6–7 minutes until crisp.
- Flip and cook 6–8 minutes more, reaching 165°F inside.
- Rest chicken 5 minutes.
- Serve with remaining chimichurri spooned on top.
What You’ll Need
Gather these staples and a hot grill, and you’re ready:
- 4 bone-in, skin-on chicken thighs
- 1 cup chopped fresh parsley
- 4 minced garlic cloves
- 1/4 cup red wine vinegar
- 1 small onion, finely chopped
- 1/2 cup olive oil
- Salt, dried oregano, crushed red pepper flakes
- Grill or grill pan
- Resealable plastic bag or shallow dish
- Tongs and a meat thermometer
Detailed Cooking Instructions
Time needed: 29 minutes
Herby grilled chicken thighs finished with fresh chimichurri.
- Make marinade
Combine parsley, garlic, onion, vinegar, salt, oregano, and red pepper flakes.
- Add oil
Whisk in olive oil until sauce is vibrant and well blended.
- Marinate chicken
Cover chicken with half the chimichurri; chill at least 2 hours.
- Heat grill
Preheat grill to medium-high (about 400°F).
- Grill skin side
Place chicken skin-side down; cook 6–7 minutes until crisp.
- Grill second side
Turn and cook 6–8 minutes more until internal temp hits 165°F.
- Rest
Move to a plate and rest 5 minutes so juices settle.
- Serve
Spoon remaining chimichurri over chicken and serve.
Tips & Tricks
- Oven method: Bake marinated thighs at 425°F for 25–30 minutes, turning once, for easy chimichurri chicken thighs oven style.
- Air fryer: Cook at 380°F for 18–20 minutes, flipping halfway, for crisp skin without the grill.
- Sauce stretch: Toss extra chimichurri with grilled veggies or a couscous salad to round out the meal.
- Spice swap: Prefer smoky heat? Use smoked paprika instead of red pepper flakes.
- Make ahead: Marinate chicken up to 24 hours; the longer rest deepens flavor and saves prep time.
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Frequently Asked Questions
Yes. The bright acidity and fresh herbs in chimichurri cut through rich chicken skin, adding balance and a pop of flavor.
Beyond grilled chicken, try it on steak, shrimp, roasted vegetables, or even spooned over rice for a quick burst of freshness.
Chimichurri is traditionally paired with skirt or flank steak in Argentine cooking, but its tangy profile works with most grilled cuts.
Marinating is key. An herb-rich marinade like chimichurri infuses flavor, while grilling renders the skin crispy and the meat juicy.
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