Grilled Chicken Thighs with Chimichurri (Marinade + Sauce)
These Grilled Chicken Thighs with Chimichurri are juicy, tender, and packed with bold, fresh flavor. The best part? The chimichurri does double duty—it’s used as a quick marinade to flavor the chicken and then served on top as a vibrant, herby sauce. This recipe is fast, easy, and perfect for summer grilling, meal prep, or a simple high-protein dinner.
Ingredients
Chimichurri Sauce
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½ cup fresh cilantro
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½ cup fresh Italian parsley, chopped
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1 tbsp fresh oregano (or 1 tsp dried)
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1 small shallot, peeled
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2 cloves garlic, peeled
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½ jalapeño pepper, seeded
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1 tbsp fresh lemon juice
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1 tbsp red wine vinegar
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½ cup olive oil
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1 tsp kosher salt
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Fresh ground black pepper, to taste
Chicken
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2 lbs boneless skinless chicken thighs
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Salt and pepper, to season
Instructions
1) Make the Chimichurri
In a food processor combine:
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cilantro
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parsley
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oregano
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shallot
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garlic
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jalapeño
Pulse until chopped.
Add:
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lemon juice
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red wine vinegar
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olive oil
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salt
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black pepper
Pulse again until well combined and finely chopped.
(You want it spoonable—not totally smooth.)
2) Marinate the Chicken
Place chicken thighs in a baking dish. Season lightly with salt and pepper.
Spoon ¼ cup chimichurri over the chicken and toss to coat well.
Cover and marinate:
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20 minutes minimum
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up to 24 hours in the refrigerator
3) Grill the Chicken
Remove chicken from the fridge and let sit 10 minutes while you heat the grill.
Preheat grill to medium-high heat.
Grill chicken 5–6 minutes per side, until:
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juices run clear
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internal temp hits ✅ 165°F (74°C)
4) Serve
Serve grilled chicken thighs hot with extra chimichurri on the side or spooned on top.
Notes
✅ Don’t overblend – chimichurri should stay chunky.
✅ Marinate longer for deeper flavor (2–8 hours is perfect).
✅ Oil the grill grates to prevent sticking.
✅ Use a thermometer—chicken thighs are forgiving, but this keeps them perfect.
✅ Want it less spicy? Use ¼ jalapeño or skip it.