Get ready to bring vibrant flavors to your dinner table with Grilled Chicken Thighs with Chimichurri! This dish is a celebration of smoky, juicy grilled chicken paired with a lively, herb-packed Argentine sauce that practically sings with freshness. Whether you’re planning a backyard barbecue, a cozy weeknight dinner, or a festive gathering, this recipe delivers that satisfying grilled chicken experience with a bright, garlicky chimichurri that elevates every bite. It’s easy enough for beginners but always impressive, with color and flavor in perfect harmony.

Grilled Chicken Thighs with Chimichurri Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Grilled Chicken Thighs with Chimichurri lies in its fuss-free, flavor-packed ingredient list. Every element here plays a role—smoky spices enhance the chicken, while a medley of herbs, garlic, and vinegar make the chimichurri irresistibly zesty. Gather these essentials and you’re halfway to a show-stopping meal!

Boneless, skinless chicken thighs (8): Thighs stay tender and juicy on the grill, soaking up every bit of smoky flavor.
Salt (1 teaspoon): Essential for seasoning and drawing out the chicken’s natural juices.
Black pepper (1/2 teaspoon): Adds subtle heat and rounds out the flavors in both the chicken and sauce.
Smoked paprika (1/2 teaspoon): Brings a touch of smokiness that echoes the grill and deepens the flavor profile.
Olive oil (for chicken – 1 tablespoon; for sauce – 1/3 cup): Keeps the chicken moist and helps the chimichurri blend into a silky, pourable sauce.
Fresh parsley leaves (1 cup): Provides the vibrant green base and fresh herbal flavor for the chimichurri.
Fresh cilantro leaves (1/4 cup): Adds a citrusy note and rounds out the sauce’s herbal punch.
Garlic cloves (3): The backbone of any chimichurri; delivers that addictive punch of sharp, savory flavor.
Red wine vinegar (2 tablespoons): Balances out the richness with a pleasant tang, waking up the herbs.
Red pepper flakes (1/2 teaspoon): Add a lively kick—adjust up or down to fit your heat preference.
Salt and pepper to taste (for sauce): Always finish your sauce by tasting and adjusting seasoning for the perfect balance.

How to Make Grilled Chicken Thighs with Chimichurri

Step 1: Season the Chicken

Start by patting your chicken thighs dry—this is key for a good sear! In a large bowl, sprinkle the thighs with the salt, black pepper, and smoked paprika. Drizzle over a tablespoon of olive oil, then, using your hands, make sure every piece is thoroughly coated. The paprika will give the chicken a gorgeous color and a subtle, smoky undertone that shines once grilled.

Step 2: Preheat the Grill

Fire up your grill to medium-high heat. You want it hot enough to create those signature grill marks and lock in the meat’s juices, but not so fiery that the outside burns before the inside is cooked through. If you’re using a grill pan instead, heat it until shimmering to achieve the same effect!

Step 3: Grill the Chicken Thighs

Lay the seasoned thighs on the grill and let them sizzle, untouched, for about 5 to 6 minutes per side. Flip once you see gorgeous char marks. Chicken thighs are forgiving, so you’ll end up with succulent, deeply flavored meat. Check that the internal temperature reaches 165°F for perfect doneness. Remove from the grill and let them rest on a plate for 5 minutes—the chicken will stay juicy and tender.

Step 4: Make the Chimichurri

While your chicken is grilling, it’s time for the signature chimichurri sauce. In a food processor, add the parsley, cilantro, garlic, red wine vinegar, and red pepper flakes. Pulse just until everything’s finely chopped; you want texture, not a purée. With the machine running, drizzle in the olive oil until the sauce is loose and vibrant green. Season with salt and pepper—taste and tweak to your liking. The sauce should be punchy from the vinegar, fresh from the herbs, and just a little spicy.

Step 5: Serve and Enjoy

Spoon a generous amount of the vibrant chimichurri over your just-grilled chicken thighs. Watch that emerald green sauce cascade over the sizzling meat. The balance of smoky, savory, and herbaceous flavors is pure magic—Grilled Chicken Thighs with Chimichurri just beg to be savored with each and every bite.

How to Serve Grilled Chicken Thighs with Chimichurri

Garnishes

For a photo-worthy platter, scatter a few extra fresh parsley or cilantro leaves on top. A sprinkle of flaky sea salt right before serving adds an irresistible crunch, and a final drizzle of good olive oil makes everything gleam invitingly. Slices of lemon can add a hit of brightness, so offer them on the side for anyone who loves a citrusy finish.

Side Dishes

Grilled Chicken Thighs with Chimichurri are incredibly versatile. Try pairing them with fluffy basmati rice, warm grilled flatbreads, or roasted potatoes to soak up the sauce. Fresh salads—like a tomato and cucumber medley or a simple arugula salad—play beautifully off the sauce’s zing. Even charred corn on the cob or grilled seasonal veggies make fantastic companions for your meal.

Creative Ways to Present

Transform grilled chicken thighs with chimichurri into something extra-special by slicing and piling them onto a rustic wooden board, surrounded by a river of vibrant sauce. Tuck the chicken into warm pita or tortillas for an easy, handheld meal. Or, dice the leftovers and toss with greens and grains for a modern, flavor-packed power bowl. The possibilities really are endless!

Make Ahead and Storage

Storing Leftovers

Got leftovers? They’re a gift! Cool the chicken completely, then tuck it into an airtight container in the fridge. It’ll keep beautifully for up to 3 days. The chimichurri can be stored separately in a jar for just as long. In fact, the sauce gets even better as the flavors meld overnight.

Freezing

You can absolutely freeze cooked chicken thighs. Let them cool, then wrap individually or place in a freezer-safe bag. They’ll stay at their best for up to 2 months. The chimichurri isn’t ideal for freezing, as the fresh herbs can lose their brightness—so whip up a fresh batch when you’re ready to enjoy your chicken again!

Reheating

To reheat, gently warm the chicken in a covered skillet over low heat with a splash of broth or water to keep things moist, or use the microwave in short bursts. Always wait to add the chimichurri after reheating, so its flavor and color stay sharp and fresh. Top with extra sauce just before serving for max impact.

FAQs

Can I use bone-in chicken thighs for this recipe?

Absolutely! Bone-in thighs work wonderfully, though you’ll need to increase the grilling time by a few minutes on each side. Always check for doneness by making sure the thickest part of the meat hits 165°F.

Is there a substitute for cilantro in the chimichurri?

If you’re not a fan of cilantro, simply use extra parsley or add a small handful of fresh oregano for traditional flavor. The sauce will still be bright and delicious!

Can I prepare the chimichurri sauce in advance?

Yes, chimichurri can be made up to two days ahead. Store it in the fridge and bring to room temperature before serving—it gives the flavors a chance to mingle and deepen.

What if I don’t have a grill?

No worries! Use a grill pan on your stovetop or broil the chicken in your oven. You’ll still get beautifully caramelized, juicy results.

How can I adjust the heat level of the sauce?

The red pepper flakes in the chimichurri are totally customizable. Use less for a milder sauce, or bump it up for a little extra kick—taste as you go and make it your own.

Final Thoughts

Fire up your grill and treat yourself to the unbeatable combination of smoky, juicy chicken and zesty, herbaceous sauce—Grilled Chicken Thighs with Chimichurri is one of those recipes you’ll return to again and again. Every bite bursts with flavor, and it’s so simple to put together. Your next meal can be a vibrant Argentine-inspired feast—give it a try and watch it become an instant favorite in your kitchen!

Grilled Chicken Thighs with Chimichurri Recipe

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4.8 from 23 reviews

Author: admin
Total Time: 22 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Juicy grilled chicken thighs seasoned with smoked paprika, served with a vibrant chimichurri sauce. This dish is bursting with flavor and perfect for summer grilling.

Ingredients

Scale

For the Chicken:

8 boneless, skinless chicken thighs
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon smoked paprika
1 tablespoon olive oil

For the Chimichurri:

1 cup fresh parsley leaves
1/4 cup fresh cilantro leaves
3 garlic cloves
2 tablespoons red wine vinegar
1/2 teaspoon red pepper flakes
1/3 cup olive oil
Salt and pepper to taste

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Instructions

Season the Chicken: Pat the chicken thighs dry and season with salt, pepper, and smoked paprika. Drizzle with olive oil and rub to coat evenly.
Grill the Chicken: Preheat the grill to medium-high heat. Grill the chicken thighs for 5–6 minutes per side until cooked through.
Make the Chimichurri: In a food processor, combine parsley, cilantro, garlic, red wine vinegar, red pepper flakes, and olive oil. Pulse until finely chopped. Season with salt and pepper.
Finish and Serve: Let the grilled chicken rest for 5 minutes. Spoon chimichurri over the top before serving.

Notes

You can marinate the chicken in the seasoning and olive oil for up to 4 hours for extra flavor.
To reduce heat, decrease the amount of red pepper flakes in the chimichurri.

Prep Time: 10 minutes
Cook Time: 12 minutes
Category: Main Course
Method: Grilling
Cuisine: Argentinian