Grilled Chimichurri Chicken Thighs
Savor juicy, tender chicken marinated in a zesty chimichurri sauce, perfect for outdoor grilling and weeknight meals.
Ingredients
For the Chimichurri Sauce
- 1 cup fresh parsley, chopped
- 2 cloves garlic, minced
- 1/2 cup olive oil
- 1/4 cup red wine vinegar Can substitute with apple cider vinegar or lemon juice.
- 1 teaspoon oregano
- Salt and pepper to taste
For the Chicken
- 4 pieces chicken thighs (bone-in or boneless) Use skin-on thighs for juiciness.
- Lemon wedges for serving
Instructions
Preparation
- In a bowl, mix together the parsley, garlic, olive oil, red wine vinegar, oregano, salt, and pepper to create the chimichurri sauce.
- Reserve half of the chimichurri sauce for serving. Use the remaining sauce to marinate the chicken thighs, coating them well. Let sit for at least 30 minutes.
- Preheat your grill to medium-high heat.
Grilling
- Place the marinated chicken thighs on the grill and cook for about 6-7 minutes on each side, until cooked through with an internal temperature of 165°F.
Serving
- Remove the chicken from the grill and let it rest for a few minutes before slicing. Serve with the reserved chimichurri sauce and lemon wedges.
Notes
For best results, allow chicken to marinate for a few hours or overnight. Use a meat thermometer to ensure chicken is properly cooked. Leftover chimichurri can be used as a dressing or dipping sauce.