Chimichurri Chicken Thighs
These chimichurri chicken thighs are tender, juicy, and bursting with bold, herbaceous flavor. Fresh parsley, garlic, and vinegar create a vibrant chimichurri sauce that doubles as both marinade and finishing drizzle. Perfect for grilling or baking, this quick recipe is gluten-free, low-carb, and ideal for meal prep or weeknight dinners.
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
Chimichurri Chicken Thighs – Helpful Tips
Use Bone-In or Boneless Thighs
• 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.
• 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.