Grilled Chicken Thighs with Chimichurri Sauce
If you’re craving a meal that’s bold, flavorful, and fresh, these Grilled Chicken Thighs with Chimichurri Sauce will be your new go-to recipe. Juicy, smoky chicken meets a vibrant, herb-packed chimichurri that adds just the right punch of garlic, vinegar, and spice. Whether it’s for a summer BBQ, meal prep for the week, or a quick family dinner, this dish is a true crowd-pleaser.
Ingredients
For the Chicken:
- 8 boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
For the Chimichurri Sauce:
- 1 cup fresh parsley, finely chopped
- 1/4 cup fresh cilantro, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons red wine vinegar
- 1/2 teaspoon red pepper flakes (adjust to taste)
- 1/2 cup olive oil
- Salt and pepper to taste
Instructions
- Marinate the Chicken – In a bowl, whisk together olive oil, salt, pepper, paprika, and garlic powder. Coat the chicken thighs well and let them marinate for at least 30 minutes (or overnight for more flavor).
- Preheat the Grill – Set your grill to medium-high heat.
- Grill the Chicken – Cook the chicken thighs for 6–7 minutes per side, or until the internal temperature reaches 165°F (74°C). Remove from the grill and let rest for 5 minutes before serving.
- Make the Chimichurri Sauce – While the chicken is cooking, combine parsley, cilantro, garlic, vinegar, red pepper flakes, and olive oil in a bowl. Mix gently and season with salt and pepper to taste.
- Serve & Enjoy – Top the grilled chicken thighs with a generous spoonful of chimichurri sauce.
Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes
Servings: 4 | Calories: ~370 per serving
Why This Recipe Works
- Chicken thighs stay juicy and flavorful – Their higher fat content makes them perfect for grilling.
- Chimichurri adds freshness – The parsley, cilantro, and vinegar brighten up every bite.
- Quick & versatile – Ready in 30 minutes, and the sauce works with beef, shrimp, veggies, and more.
Tips & Variations
- Spice it up – Add jalapeño or serrano pepper to the chimichurri for heat.
- Citrusy twist – Mix lemon or lime zest into the chicken marinade.
- Meal prep friendly – Store grilled chicken in the fridge for up to 4 days. Reheat and drizzle with extra sauce.
- Winter version – Roast the chicken in the oven at 400°F until cooked through, then broil for a charred finish.
Serving Suggestions
- Serve with roasted potatoes, grilled corn, or rice pilaf.
- Slice the chicken for tacos, wraps, or salads.
- Pair with a crisp Sauvignon Blanc, citrusy craft beer, or sparkling lime water.
Conclusion
These Grilled Chicken Thighs with Chimichurri Sauce prove that simple ingredients can create a restaurant-worthy dish. Smoky, juicy chicken paired with a zesty herb sauce is the perfect balance of hearty and fresh. Whether you’re hosting a cookout or just need a quick weeknight dinner, this recipe is sure to impress.
Give it a try, and don’t forget to share it with family and friends—you might just find yourself making it again and again!
