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
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
Nutrition
- Serving Size: 2 chicken thighs with sauce
- Calories: 410
- Sugar: 0 g
- Sodium: 520 mg
- Fat: 28 g
- Saturated Fat: 5 g
- Unsaturated Fat: 21 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0.5 g
- Protein: 35 g
- Cholesterol: 165 mg
