Grilled Chicken Thighs with Chimichurri Sauce

Juicy grilled chicken thighs with flavor-packed chimichurri sauce.

Prep Time 15

Cook Time 30

Total Time 45

Servings 4 people

Calories 320 kcal

1 packed cup fresh parsley about 2 ½ oz, packed with green goodness
½ packed cup fresh cilantro about 1 oz, for fresh herb zing
4 garlic cloves ready to punch up the flavor
2 tablespoons lemon juice fresh squeezed, from about half a lemon
2 tablespoons diced onions to add a subtle sweet kick
2 tablespoons red wine vinegar to bring some tangy depth
2 teaspoons dried oregano for herbal warmth
½ teaspoon salt to balance everything just right
¼ teaspoon cracked black pepper to give a tiny sharp bite
¼ to ½ cup olive oil to smooth it all out
12 medium boneless skinless chicken thighs perfect for soaking up all that chimichurri goodness

Mix up chimichurri: Toss parsley, cilantro, garlic, lemon juice, diced onions, red wine vinegar, oregano, salt, and pepper in a blender. Pulse till things look chopped but not mushy.
Blend in olive oil: Slowly pour olive oil while blending so the sauce goes all smooth and lovely. Taste it and tweak seasonings if needed.
Marinate the chicken: Pop half the sauce in a bowl and toss chicken thighs in it. Let 'em chill for at least 30 minutes or up to 2 hours in the fridge to soak up flavor.
Fire up the grill: Heat your grill to medium-high so it’s ready when you are.
Grill chicken: Cook thighs about 6-7 minutes each side, till internal temp hits 165°F. Let that valve hiss in your pressure cooker if you decide to use it for extra juicy perfection before grilling.
Rest before serving: Take chicken off grill and let it sit 5 minutes. You wanna keep those juices locked inside.
Serve it up: Drizzle the rest of your chimichurri sauce on top so each bite bursts with flavor. Don’t forget to grab forks and napkins ’cause this one’s finger-lickin’ good.

Serve the rest of your chimichurri sauce on top of the chicken for an extra layer of flavor. Enjoy with your choice of sides!