Grilled Chicken Thighs with Chimichurri (Marinade + Sauce)

If you’re looking for a high-flavor, low-effort grilled chicken recipe that tastes like something you’d order at a restaurant—this is it. Grilled Chicken Thighs with Chimichurri (Marinade + Sauce) is one of those recipes that feels fancy, looks impressive, and yet comes together in under an hour.

What makes this dish truly special is the chimichurri. It’s bright, herby, garlicky, and lightly spicy—and the best part? You don’t just use it as a topping. In this recipe, chimichurri plays two roles:

1. A quick, flavor-packed marinade that soaks into the chicken thighs

2. A vibrant finishing sauce spooned over the grilled chicken right before serving

This “marinade + sauce” method is exactly why Grilled Chicken Thighs with Chimichurri (Marinade + Sauce) becomes a repeat dinner: it tastes deep and bold without complicated steps.

Whether you’re grilling for family, meal-prepping protein for the week, or hosting friends for a summer BBQ, these chicken thighs deliver juicy texture + bold Argentinian-inspired flavor every time.

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Why This Recipe Works So Well

Chicken thighs are already one of the best cuts for grilling because they’re:

• naturally juicy

• forgiving if slightly overcooked

• full of flavor

• affordable and widely available

When you pair chicken thighs with chimichurri, you get the perfect balance of:

• fresh herbs

• zesty acid

• garlic punch

• olive oil richness

• a little heat (optional)

And because chimichurri is no-cook and made in a food processor, the whole thing feels incredibly easy.

The keyword you’re here for says it all:
Grilled Chicken Thighs with Chimichurri (Marinade + Sauce) = maximum taste with minimum cleanup.

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✅ Why You’ll Love This Recipe

Here’s why this one deserves a permanent place in your dinner rotation:

• Ready in about 40 minutes

• Chicken thighs stay super juicy

• Chimichurri is fresh, zesty, and addictive

• Works for BBQ nights, meal prep, wraps, salads, bowls

• Naturally gluten-free & dairy-free

• Made with simple fresh ingredients

• Great hot off the grill or cold the next day

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Grilled Chicken Thighs with Chimichurri (Marinade + Sauce)

Course: Main Dish
Cuisine: Argentinian-inspired
Prep Time: 10 minutes
Marinate Time: 20 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Servings: 4
Calories: ~444 kcal per serving

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Ingredients

Chimichurri Sauce (Marinade + Sauce)

• ½ cup fresh cilantro

• ½ cup fresh Italian parsley, chopped

• 1 tbsp fresh oregano (or 1 tsp dried)

• 1 small shallot, peeled

• 2 cloves garlic, peeled

• ½ jalapeño pepper, seeded

• 1 tbsp fresh lemon juice

• 1 tbsp red wine vinegar

• ½ cup olive oil

• 1 tsp kosher salt

• Fresh ground black pepper, to taste

Chicken

• 2 lbs boneless skinless chicken thighs

• Salt and pepper, to season

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How to Make Grilled Chicken Thighs with Chimichurri (Step-by-Step)

This recipe is built around 4 simple steps:

1. Make chimichurri

2. Marinate chicken

3. Grill chicken

4. Serve with extra sauce

Let’s break it down so it comes out perfect every time.

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1) Make the Chimichurri

In a food processor, combine:

• cilantro

• parsley

• oregano

• shallot

• garlic

• jalapeño

Pulse until chopped.

Then add:

• lemon juice

• red wine vinegar

• olive oil

• salt

• black pepper

Pulse again until well combined and finely chopped.

✅ Goal texture: spoonable, chunky, not smooth like pesto.

Pro tip: Chimichurri should look rustic. You want to see the herbs.

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2) Marinate the Chicken

Place chicken thighs in a baking dish or bowl. Season lightly with:

• salt

• pepper

Spoon ¼ cup chimichurri over the chicken and toss to coat.

Cover and marinate:

• 20 minutes minimum

• up to 24 hours in the refrigerator

✅ Longer marinating time = deeper flavor.

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3) Grill the Chicken

Remove the chicken from the fridge and let it sit 10 minutes at room temperature while you heat the grill.

Preheat grill to medium-high heat.

Grill chicken 5–6 minutes per side, until:

• juices run clear

• internal temp hits 165°F (74°C)

Let rest 5 minutes before slicing.

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4) Serve

Serve grilled chicken thighs hot with:

• extra chimichurri spooned on top

• more chimichurri on the side for dipping

This is what makes the recipe unforgettable. That final spoonful of fresh chimichurri over grilled chicken is pure magic.

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Chimichurri 101: What Makes It So Addictive?

Chimichurri is a traditional Argentinian sauce often served with steak, but it’s incredible with chicken because the brightness of the herbs wakes up the smoky grilled flavor.

In general, chimichurri has:

• herbs (parsley is the classic base)

• garlic

• acid (vinegar, citrus)

• olive oil

• salt + pepper

• chili/pepper (optional but recommended)

Why Chimichurri is Perfect as a Marinade

Oil carries flavors into the chicken. Acid tenderizes. Garlic and herbs infuse.

Chicken thighs soak it up quickly, so even 20 minutes makes a difference.

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Tips for the Best Chimichurri Chicken

If you want your Grilled Chicken Thighs with Chimichurri (Marinade + Sauce) to taste absolutely restaurant-level, these tips matter:

✅ 1) Don’t Overblend the Sauce

Chimichurri should stay chunky and rustic.

If you blend too much, it turns into green herb paste. Still tasty, but not classic chimichurri texture.

✅ 2) Marinate Longer for Deeper Flavor

20 minutes works, but for next-level flavor:

• 2–8 hours is perfect

• overnight is amazing (up to 24 hours)

✅ 3) Oil the Grill Grates

Chicken thighs can stick. Prevent that by:

• brushing grill grates with oil

• or using a grill-safe oil spray

✅ 4) Use a Thermometer

Chicken thighs are forgiving, but this guarantees perfection.

• Target: 165°F (74°C) internal temp

• Up to 175°F is still juicy for thighs

✅ 5) Adjust the Heat

Want less spice?

• use ¼ jalapeño

• or skip it completely

Still delicious.

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Best Grilling Temperature for Chicken Thighs

A medium-high grill is the sweet spot:

• hot enough for good char

• not so hot it burns before cooking through

Ideal grill heat: around 400–450°F

If your grill runs hot, move thighs to indirect heat after searing.

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How to Know When Grilled Chicken Thighs Are Done

You’re looking for:

• browned edges

• grill marks

• juices running clear

• internal temp of 165°F

Because thighs have more fat than breasts, they stay tender even if you go slightly over. This makes them perfect for beginner grillers too.

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Serving Ideas (What to Eat with Chimichurri Chicken)

This recipe is super versatile. Here are some delicious pairings:

Classic BBQ Sides

• grilled corn on the cob

• roasted potatoes or fries

• coleslaw

• baked beans

Healthy Meal Prep Combos

• quinoa or brown rice

• cucumber tomato salad

• roasted zucchini

• grilled peppers

Wraps + Sandwiches

Use leftovers for:

• pita wraps

• chicken sandwiches

• tortillas with lettuce + tomatoes

• sliders for parties

Salad Bowls

Slice the chicken and serve over:

• romaine + avocado

• chickpeas + cucumbers

• arugula + lemon dressing

Add chimichurri as the salad dressing = insane flavor.

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Make It a Complete Dinner (Easy Menu)

If you want a full dinner plan built around this recipe:

• Main: Grilled Chicken Thighs with Chimichurri (Marinade + Sauce)

• Starch: roasted garlic potatoes or rice

• Veg: grilled zucchini + peppers

• Extra: crusty bread for chimichurri dipping

This menu feels “fancy restaurant” but is still easy.

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Storage + Meal Prep Tips

One of the best things about this recipe is how well it stores.

How to Store

• Store chicken in airtight container: up to 4 days in fridge

• Store chimichurri separately: up to 5 days in fridge

✅ Keep sauce separate so chicken doesn’t get overly soft.

Can You Freeze It?

Yes!

• Freeze grilled chicken thighs up to 2 months

• Freeze chimichurri up to 2 months (best in ice cube trays)

Thaw in fridge overnight.

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Reheating Instructions

Best Method (Keeps Chicken Juicy)

• reheat chicken in skillet with a splash of water

• cover for 3–4 minutes

Air Fryer Method

• 350°F for 4–6 minutes

Microwave Method

• microwave in 30-second bursts

• keep covered to avoid drying

Add fresh chimichurri after reheating.

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Variations (Make It Your Own)

Want to customize the flavor? Try these variations while keeping the main keyword idea intact.

1) Classic Parsley-Only Chimichurri

Replace cilantro with more parsley.

Perfect if you’re not a cilantro fan.

2) Add Lemon Zest

Adds extra citrus brightness.

3) Add Crushed Red Pepper Instead of Jalapeño

Easy pantry swap.

4) Use Bone-In Skin-On Chicken Thighs

Even juicier, crispier results.

Grill time may increase:

• about 7–9 minutes per side

5) Oven or Grill Pan Option (No Outdoor Grill)

• Grill pan: medium-high heat, same timing

• Oven: bake at 425°F for ~20–25 minutes then broil 2 minutes

Print

Estimated Nutrition (Per Serving)

• Calories: ~444 kcal

• Protein: ~35g

• Fat: ~32g

(Values depend on exact amount of chimichurri used.)

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Final Thoughts: Grilled Chicken Thighs with Chimichurri (Marinade + Sauce)

There’s a reason recipes like Grilled Chicken Thighs with Chimichurri (Marinade + Sauce) become instant favorites: they check every box. They’re quick enough for weeknights, impressive enough for guests, and flavorful enough to feel like a restaurant meal—without complicated cooking.

The chimichurri truly steals the show. It’s bold, fresh, garlicky, and vibrant, and using it as both a marinade and finishing sauce is what makes this dish taste deeply seasoned while still bright and fresh. That dual-purpose method also makes meal prep easier: one sauce, two jobs, zero stress.