Can I use chicken breasts instead of thighs?

Yes, you can use chicken breasts instead of thighs in this recipe. However, keep in mind that chicken breasts cook faster than thighs. If using chicken breasts, it's best to cut them in half or butterfly them to ensure even cooking. Grill for about 4-5 minutes per side, checking for an internal temperature of 165°F.

How long can I marinate the chicken?

You can marinate the chicken thighs for anywhere between 20 minutes to 24 hours. For the most flavor, marinate for at least 2 hours. If you're short on time, 20 minutes at room temperature will still yield tasty results.

Can I cook Chimichurri Chicken Thighs indoors?

Absolutely! If you don’t have access to a grill, you can cook the chicken on a grill pan or cast-iron skillet. Preheat the pan on medium-high heat and cook the chicken for about 5-6 minutes per side, just like on the grill. This method will still result in juicy, flavorful chicken.

How do I store leftover Chimichurri Chicken Thighs?

Store any leftover chicken thighs in an airtight container in the refrigerator for up to 3-4 days. If you have extra chimichurri sauce, it can be refrigerated for up to a week or frozen for 3-6 months. To freeze chimichurri, pour it into an ice cube tray, freeze, and transfer the cubes to a freezer bag for easy use later.

Chimichurri Chicken Thighs – Easy and Delicious Grilled Recipe

Name: Chimichurri Chicken Thighs
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Cuisine: Argentinian
Ingredients: 1/2 cup fresh cilantro; 1/2 cup fresh parsley; 1 tablespoon fresh oregano; 1 small shallot, peeled; 2 cloves garlic, peeled; 1/2 jalapeño pepper, seeded; 1 tablespoon fresh lemon juice; 1 tablespoon red wine vinegar; 1/2 cup olive oil; 1 teaspoon kosher salt; Fresh ground pepper; 2 lbs boneless skinless chicken thighs

Description

Chimichurri Chicken Thighs are a perfect grilled dish for summer. With juicy, tender chicken marinated in a tangy and flavorful chimichurri sauce, this recipe combines vibrant herbs and spices for an irresistible meal. Served with extra chimichurri sauce, it’s an easy and delicious choice for BBQs and weeknight dinners.

Ingredients

Scale

1/2 cup fresh cilantro
1/2 cup fresh parsley
1 tablespoon fresh oregano
1 small shallot, peeled
2 cloves garlic, peeled
1/2 jalapeño pepper, seeded
1 tablespoon fresh lemon juice
1 tablespoon red wine vinegar
1/2 cup olive oil
1 teaspoon kosher salt
Fresh ground pepper
2 lbs boneless skinless chicken thighs

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Instructions

Prepare the chimichurri sauce by adding cilantro, parsley, oregano, shallot, garlic, and jalapeño to a food processor. Add lemon juice, red wine vinegar, olive oil, salt, and pepper. Pulse until finely chopped.
Trim excess fat from the chicken thighs and season with salt and pepper. Coat the chicken with 1/4 cup of chimichurri sauce and marinate for 20 minutes to 2 hours in the refrigerator.
Heat the grill to medium-high and grill the chicken for 5-6 minutes per side, checking for an internal temperature of 165°F.
Serve the grilled chicken with additional chimichurri sauce on the side.

Notes

For extra flavor, marinate the chicken for up to 24 hours.
If you prefer a milder sauce, reduce the amount of jalapeño or omit it entirely.
For indoor cooking, use a grill pan or cast iron skillet on medium-high heat for the juiciest chicken.
Serve with grilled vegetables or a fresh salad for a complete meal.

Prep Time: 20 minutes
Cook Time: 12 minutes
Category: Main Course
Method: Grilling
Cuisine: Argentinian

Nutrition

Serving Size: 1 serving (1 chicken thigh)
Calories: 444 kcal
Sugar: 1g
Sodium: 790mg
Fat: 27g
Saturated Fat: 5g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 3g
Fiber: 1g
Protein: 44g
Cholesterol: 215mg