Description

Juicy grilled boneless chicken thighs paired with a vibrant Argentine chimichurri sauce, used both as a marinade and topping. Perfect for a quick dinner or weekend meal with bold, fresh flavors.

Ingredients

1/2 cup fresh cilantro

1/2 cup fresh Italian parsley, chopped

1 tablespoon fresh oregano or 1 teaspoon dried

1 small shallot, peeled

2 cloves garlic, peeled

1/2 jalapeño pepper, seeded

1 tablespoon fresh lemon juice

1 tablespoon red wine vinegar

1/2 cup olive oil

1 teaspoon kosher salt

Fresh ground pepper, to taste

2 lbs boneless skinless chicken thighs

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Instructions

In a food processor, combine cilantro, parsley, oregano, shallot, garlic, and jalapeño.
Add lemon juice, red wine vinegar, olive oil, salt, and pepper. Pulse until well combined and finely chopped.
Place chicken thighs in a baking dish. Season with salt and pepper, then cover with 1/4 cup chimichurri. Turn to coat completely. Marinate for 20 minutes to 24 hours in the refrigerator.
Preheat grill to medium-high heat. Remove chicken from fridge to warm slightly.
Grill chicken for 5–6 minutes per side, until juices run clear and internal temperature reaches 165°F.
Serve chicken with remaining chimichurri sauce on the side.

Notes

Chicken breasts can be substituted; cut and pound for even cooking.

Bone-in thighs or drumsticks require a few extra minutes on the grill.

For extra spice, keep jalapeño seeds or add red pepper flakes.

Store leftover chicken and chimichurri separately in the fridge (chicken up to 3 days, sauce up to 1 week).

Reheat chicken gently to prevent drying out.

Nutrition

Serving Size: 1/4 of recipe
Calories: 380
Sugar: 1g
Sodium: 480mg
Fat: 27g
Saturated Fat: 5g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 3g
Fiber: 1g
Protein: 31g
Cholesterol: 120mg