Mark Anthony Intro
When I want a dinner that’s fast, flavorful, and feels like it came straight off a backyard grill in Argentina, I go straight for these chimichurri chicken thighs. There’s just something magical about the way fresh herbs, garlic, vinegar, and olive oil come together — especially when they meet the smoky char of grilled chicken. It’s bold, zesty, and totally addictive.
I love how this recipe pulls double duty — the chimichurri isn’t just a finishing drizzle; it’s also the marinade. That means the chicken soaks up all that fresh garlicky goodness before it hits the grill, then gets a final punch of flavor right before serving. The result? Juicy, flame-kissed thighs with a herbaceous kick in every bite. Think of it like a green goldmine for your taste buds.
What makes this dish a staple in my kitchen is the speed and simplicity. From start to finish, you’re under an hour — and most of that is just letting the marinade do its thing while you prep the grill or heat up your skillet. It’s perfect for busy weeknights when I still want to eat like a king, and just as ideal for weekend cookouts when I want to impress without overthinking it.
Whether you serve it with rice, grilled veggies, or just slice it over a salad, chimichurri chicken thighs deliver flavor that feels gourmet with zero stress. It’s fresh, fiery, and exactly the kind of meal I crave when I want real taste — fast.
Perfect For
- Weeknight dinners that need a flavor upgrade
- Meal prepping flavorful high-protein lunches
- Outdoor grilling and summer BBQs
- Serving guests something impressive but easy
- Low-carb, gluten-free, and dairy-free meals
Why You’ll Love This Recipe
- Bold Herbaceous Flavor
- This chimichurri brings serious flavor. We’re talking vibrant parsley, sharp garlic, tangy vinegar, and a touch of red pepper flakes—all working together to give every bite of chicken a punchy, zesty finish. It’s the kind of flavor that wakes up your taste buds and keeps you coming back for more.
- Quick and Easy Prep
- I love how fuss-free this recipe is. The marinade comes together in five minutes flat—just blitz and pour. And with only a short marinating time needed, you can have dinner on the table fast. It’s the ultimate go-to when I want something fresh and flavorful without a big time commitment.
- Healthy and Satisfying
- This one checks all the boxes: low-carb, high-protein, and naturally gluten-free. You get clean, nourishing ingredients without sacrificing flavor or satisfaction. It’s a recipe you can feel great about serving up on a regular basis.
- Great for Grilling or Roasting
- Rain or shine, these chicken thighs turn out beautifully. Toss them on the grill for those charred edges and smoky depth, or roast them in the oven for tender, juicy results with minimal effort. Either way, you get a winning dish every time.
- Meal Prep Friendly
- Make a double batch and you’re set for the week. These thighs stay juicy and flavorful even after reheating, making them perfect for tossing into salads, wraps, grain bowls—or just enjoying on their own. It’s one of my favorite ways to prep ahead without getting bored.
Prep & Cook Time
Prep: 15 minutes
Marinate: 30 minutes (or overnight)
Cook: 15 minutes
Total: ~1 hour
Servings: 4
Calories: ~320 kcal per serving
Ingredients
- 6 boneless, skinless chicken thighs
- 1 cup fresh parsley (packed)
- 1/4 cup red wine vinegar
- 3 garlic cloves
- 2 tbsp fresh oregano or 1 tbsp dried oregano
- 1/2 tsp red pepper flakes (adjust to taste)
- 1/2 cup olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- Juice of 1 lemon (optional, for added brightness)
Ingredient Highlights
Chicken thighs: I use boneless, skinless chicken thighs because they stay juicy and flavorful when grilled or baked. You can sub chicken breasts if preferred.
Fresh parsley: The base of the chimichurri — bright, clean, and packed with antioxidants.
Red wine vinegar: Adds tang and depth to balance the richness of the olive oil and chicken.
Garlic & oregano: The dynamic duo for building an herby, savory foundation.
Olive oil: Helps emulsify the sauce and keeps the chicken moist while cooking.
Step-by-Step Instructions
- Make the chimichurri: In a food processor or blender, combine parsley, red wine vinegar, garlic, oregano, red pepper flakes, salt, pepper, and lemon juice (if using). Pulse until finely chopped. Slowly drizzle in olive oil while pulsing until combined but still a bit chunky.
- Marinate the chicken: Reserve 1/4 cup of chimichurri for serving. Pour the rest over the chicken thighs in a bowl or zip-top bag. Toss to coat. Let marinate for 30 minutes or overnight.
- Preheat grill or oven: Heat grill to medium-high or preheat oven to 425°F.
- Cook the chicken: Grill chicken for 6–8 minutes per side, or until internal temp reaches 165°F. If roasting, place thighs on a baking sheet and cook for 15–18 minutes.
- Serve: Drizzle reserved chimichurri over cooked chicken and serve hot.
Serving Suggestions
- With roasted potatoes or grilled vegetables
- Over cauliflower rice or quinoa for a lighter meal
- In a sandwich or pita with arugula and tomato
- Chopped into a salad with avocado and lime
- Alongside a crisp white wine or chilled lager
Additional Tips
- Let it rest: Rest chicken for 5 minutes after cooking for juicier meat.
- Don’t skip the marinade: Even 30 minutes makes a big difference in flavor.
- No food processor? Finely chop everything by hand and stir together.
- Double the sauce: Chimichurri stores well and tastes great on steak, shrimp, or veggies.
- Add lemon zest: For extra citrus brightness in the sauce.
Recipe Variations
- Spicy Chimichurri
- Crank up the heat by adding a finely chopped fresh jalapeño or an extra pinch of red pepper flakes to your chimichurri sauce. It keeps all the vibrant herb flavor but brings an added kick that spice-lovers will appreciate. This variation pairs especially well with grilled corn or roasted potatoes.
- Cilantro Chimichurri
- For a Latin-inspired twist, swap out half the parsley for fresh cilantro. The result is a brighter, more citrusy chimichurri that complements grilled chicken beautifully. This version is especially good if you’re serving it with rice, beans, or tortillas—it leans closer to Mexican or Peruvian-style flavor profiles.
- Baked Chimichurri Chicken Thighs
- No grill? No problem. Just bake the marinated chicken thighs in the oven at 425°F for 25–30 minutes, or until golden and fully cooked through. You’ll still get a tender, flavorful result—perfect for meal prep or weeknight dinners during colder months.
- Vegan Option
- Replace the chicken with thick slices of portobello mushrooms or firm tofu. Marinate them the same way and cook until charred and flavorful. The chimichurri adds a bold punch that brings out the umami in plant-based proteins, making this a satisfying option for vegans and vegetarians alike.
Storage & Freezing
Refrigerator
Once cooled, store leftover chimichurri chicken thighs in an airtight container in the fridge for up to 4 days. For best results, keep the chimichurri sauce separate and spoon it on fresh when serving—it keeps the flavor bright and the texture just right.
Freezer
Cooked chicken thighs freeze beautifully. Place them in a single layer on a baking sheet to flash-freeze, then transfer to a freezer-safe bag or container. They’ll keep for up to 2 months. For the chimichurri, freeze it in a small container or ice cube tray to portion out easily when needed.
Reheat
To reheat, warm the chicken gently in a skillet over medium heat with a splash of broth or water to maintain moisture. You can also microwave in 30-second bursts, flipping occasionally, until heated through. Reheat the chimichurri separately or spoon it on after warming so it stays fresh and flavorful.
Equipment Needed
- Food processor or blender
- Grill or oven
- Mixing bowl
- Tongs and thermometer
- Knife and cutting board
FAQs (From Google’s People Also Ask)
What does chimichurri taste like?
Chimichurri is tangy, garlicky, and herbaceous with a touch of heat. It’s fresh and flavorful, perfect for grilled meats.
Can I use chimichurri as a marinade?
Yes, chimichurri works great as both a marinade and a finishing sauce. Just reserve some before adding raw meat.
Is chimichurri chicken spicy?
It can be mildly spicy, but the heat is adjustable depending on how much red pepper or jalapeño you add.
Can I use dried herbs in chimichurri?
Fresh herbs are best, but you can use dried oregano. Avoid dried parsley as it lacks the same brightness.
Is this recipe gluten-free?
Yes, it’s naturally gluten-free and dairy-free.
External Links (Non-Recipe, Helpful Resources)
Chimichurri Chicken Thighs
Ingredients
- 6 boneless skinless chicken thighs
- 1 cup fresh parsley packed
- 1/4 cup red wine vinegar
- 3 garlic cloves
- 2 tbsp fresh oregano or 1 tbsp dried oregano
- 1/2 tsp red pepper flakes adjust to taste
- 1/2 cup olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- Juice of 1 lemon optional, for added brightness
Instructions
- Make the chimichurri: In a food processor or blender, combine parsley, red wine vinegar, garlic, oregano, red pepper flakes, salt, pepper, and lemon juice (if using). Pulse until finely chopped. Slowly drizzle in olive oil while pulsing until combined but still a bit chunky.
- Marinate the chicken: Reserve 1/4 cup of chimichurri for serving. Pour the rest over the chicken thighs in a bowl or zip-top bag. Toss to coat. Let marinate for 30 minutes or overnight.
- Preheat grill or oven: Heat grill to medium-high or preheat oven to 425°F.
- Cook the chicken: Grill chicken for 6–8 minutes per side, or until internal temp reaches 165°F. If roasting, place thighs on a baking sheet and cook for 15–18 minutes.
- Serve: Drizzle reserved chimichurri over cooked chicken and serve hot.
Notes
• Boneless, skinless chicken thighs are perfect for quick grilling or pan-searing. They stay juicy and cook evenly.
• Want extra flavor and crispy skin? Try bone-in, skin-on thighs—they take a bit longer but reward you with big flavor. Prep the Chimichurri Early
• Make your chimichurri sauce at least 30 minutes in advance. Letting it sit gives the parsley, garlic, red pepper flakes, and vinegar time to mingle.
• Use a mix of flat-leaf parsley, fresh oregano, garlic, olive oil, red wine vinegar, and a pinch of chili flakes for a bold, herby bite. Marinate for Maximum Flavor
• Marinate the chicken in half the chimichurri sauce for at least 1 hour—overnight if you can.
• Save the other half for drizzling after cooking. Never reuse marinade that touched raw chicken unless you boil it first. Grill or Pan-Sear to Perfection
• For grilling: Cook over medium-high heat for 6–7 minutes per side or until internal temp reaches 165°F.
• For stovetop: Sear in a cast iron skillet, then finish in a 375°F oven for juicy, golden-brown thighs. Rest Before Slicing
• Let the chicken rest for 5 minutes after cooking. This locks in juices and keeps every bite tender.
• Slice against the grain before plating for the best texture. Pair It Right
• Serve with roasted potatoes, grilled veggies, rice pilaf, or warm flatbread to soak up the chimichurri.
• A crisp side salad with lemon vinaigrette adds a bright contrast to the bold flavors. Make-Ahead & Storage Tips
• You can prep and marinate the chicken up to 24 hours ahead—just keep it in the fridge.
• Cooked thighs keep well refrigerated for up to 4 days. Slice and reheat gently in a skillet or microwave.
• Chimichurri sauce stays fresh in the fridge for 5–7 days in an airtight jar. Let it come to room temp before using. Tasty Variations to Try
• Spicy Chimichurri – Add jalapeño or red chili for a fiery twist.
• Citrus Boost – Mix in orange or lemon zest for a fresh, zippy layer of flavor.
• Chimichurri Drumsticks – Use the same marinade for bone-in drumsticks and roast them in the oven until golden.
• Low-Carb Option – Serve over cauliflower rice or a crunchy cucumber-avocado salad.
Conclusion
If you’re tired of the same old grilled chicken, these chimichurri chicken thighs are the upgrade your summer menu’s been waiting for. Juicy, smoky, and bursting with bold, herb-packed flavor, they come together in no time — but taste like you’ve been marinating all day. One bite of that vibrant green sauce over flame-kissed chicken, and you’ll see why this recipe never misses.
It’s the kind of dish that works whether you’re grilling for the family or plating up something special for guests. Want to switch it up? Try it over rice, stuff it into a wrap, or serve it with grilled veggies on the side. However you enjoy it, it’s sure to be a new go-to.
Once your chicken’s hot off the grill and the chimichurri is drizzled just right, grab a quick photo and tag me in your post — I’d love to see your take on this flavor-packed favorite. Happy grilling!
