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This grilled chicken thigh recipe transforms simple ingredients into a restaurant-worthy meal in just 40 minutes. The vibrant chimichurri sauce doubles as both marinade and finishing sauce, infusing the meat with bright herbaceous flavors while keeping it incredibly juicy.
I first made this recipe for a summer barbecue with friends, and it's now requested at nearly every gathering. The chimichurri sauce has become my secret weapon for elevating weeknight dinners when I need something impressive with minimal effort.
Ingredients
- Fresh cilantro: provides the signature bright flavor that makes chimichurri so special
- Fresh parsley: adds a clean, herbaceous taste that balances the richness of the chicken
- Fresh oregano: brings a subtle earthy note that complements the other herbs perfectly
- Shallot: offers a milder, more complex flavor than regular onion
- Garlic cloves: add essential aromatic punch that stands up to grilling
- Jalapeño pepper: introduces gentle heat that can be adjusted to your preference
- Lemon juice: brightens all the flavors with crucial acidity
- Red wine vinegar: adds depth and tanginess while helping tenderize the meat
- Olive oil: creates the perfect base for the sauce while adding richness
- Boneless skinless chicken thighs: provide the perfect juicy texture for grilling
Step-by-Step Instructions
- Prepare the chimichurri:
- Process all sauce ingredients in a food processor until finely chopped but not completely smooth. The texture should be somewhat chunky to create the authentic chimichurri experience. This vibrant green mixture will be both your marinade and serving sauce.
- Marinate the chicken:
- Season chicken thighs with salt and pepper first, then coat them completely with about a quarter cup of the fresh chimichurri. Cover and refrigerate for at least 20 minutes, though an overnight marinate will develop even deeper flavors.
- Preheat and prepare:
- Remove the chicken from refrigeration about 15 minutes before cooking to take the chill off. Meanwhile, preheat your grill to medium high heat, around 375-400°F. This temperature range ensures proper caramelization without burning.
- Grill to perfection:
- Place the marinated thighs on the hot grill and cook for approximately 5-6 minutes per side. Look for clear juices and an internal temperature of 165°F. The natural fat in thighs provides forgiveness if you cook them slightly longer.
- Rest and serve:
- Allow the grilled chicken to rest for 5 minutes before serving to redistribute juices. Drizzle generously with the reserved chimichurri sauce for maximum flavor impact.
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The jalapeño is my favorite ingredient in this recipe. I learned through experimentation that keeping a few seeds adds pleasant heat without overwhelming the herbs. My husband initially claimed he disliked cilantro until trying this chimichurri, which completely changed his perspective on the herb.
Make Ahead Options
The chimichurri sauce can be made up to three days in advance and stored in an airtight container in the refrigerator. The olive oil may solidify slightly when cold, so allow it to come to room temperature before using. This make-ahead approach actually improves the flavor as the ingredients have time to meld together more thoroughly.
Serving Suggestions
These grilled chicken thighs work beautifully alongside a variety of sides. For a complete meal, pair them with roasted potatoes tossed in olive oil and herbs, or a simple arugula salad dressed with lemon and olive oil. The chimichurri sauce also tastes amazing drizzled over grilled vegetables like zucchini or bell peppers that can cook alongside the chicken.
Cultural Context
Chimichurri originates from Argentina, where it traditionally accompanies grilled meats like beef and is considered the national condiment. This recipe adapts the classic sauce to pair with chicken thighs, creating a fusion that honors the original while offering a more accessible weeknight option. In Argentina, you would likely find this served as part of an asado, their traditional barbecue gathering centered around community and celebration.
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Recipe FAQs
- → Can I use chicken breasts instead of thighs?
Yes, chicken breasts work well as a substitute. For best results, cut large breasts in half and pound to 1/2 inch thickness for even cooking. They'll cook more quickly than thighs, approximately 4 minutes per side.
- → How long can I marinate the chicken?
You can marinate the chicken for as little as 20 minutes or up to 24 hours in the refrigerator. Longer marination will intensify the flavor.
- → How long does chimichurri sauce keep?
Chimichurri sauce will keep for up to a week in the refrigerator, but tastes best when used within 1-2 days of preparation.
- → Can I make chimichurri without a food processor?
Absolutely! While a food processor makes it quick and easy, you can finely chop all ingredients by hand and mix with the liquids for a more rustic texture.
- → Is this dish spicy?
The dish has a mild kick from the jalapeño, but removing the seeds (as instructed) reduces the heat significantly. For a spicier version, include some seeds or use the entire jalapeño.
- → Can I use bone-in chicken thighs?
Yes, bone-in thighs work well but will require a longer cooking time. Add a couple of extra minutes per side when grilling and ensure they reach the proper internal temperature.