Description
Sizzling Argentinian Grilled Chimichurri Chicken Thighs bring zesty herb flavors to your summer table. Juicy marinated chicken kissed with smoky grill marks and fresh parsley sauce promises a mouthwatering meal you’ll crave again and again.
Ingredients
Scale
Main Protein:
- 2 pounds (2 lbs) boneless skinless chicken thighs
Herbs and Aromatics:
- 1/2 cup fresh cilantro
- 1/2 cup fresh parsley, chopped
- 1 tablespoon fresh oregano (or 1 teaspoon dried)
- 1 small shallot, peeled
- 2 cloves garlic, peeled
- 1/2 jalapeno pepper, seeded
Liquid and Seasoning Ingredients:
- 1 tablespoon fresh lemon juice
- 1 tablespoon red wine vinegar
- 1/2 cup olive oil
- 1 teaspoon kosher salt
- fresh ground pepper
Instructions
- Craft a vibrant chimichurri sauce by blending cilantro, parsley, oregano, shallot, garlic, and jalapeño in a food processor until finely chopped.
- Incorporate lemon juice, red wine vinegar, olive oil, salt, and pepper into the herb mixture, pulsing until thoroughly combined.
- Transfer chicken to a baking dish, season with salt and pepper, then generously coat with 1/4 cup of the prepared chimichurri sauce.
- Refrigerate the marinating chicken for 20 minutes to 24 hours, allowing flavors to penetrate deeply.
- Remove chicken from refrigerator 15 minutes before grilling to bring to room temperature.
- Preheat grill to medium-high heat, around 400°F.
- Grill chicken thighs for 5-6 minutes per side, ensuring internal temperature reaches 165°F and juices run clear.
- Alternative protein options include chicken breasts (halved and pounded to 1/2 inch thick), drumsticks, or bone-in thighs, adjusting cooking time accordingly.
- Serve immediately with additional chimichurri sauce on the side for extra flavor.
- Note: Chimichurri sauce maintains best quality when consumed within 1-2 days, though it can be refrigerated up to a week.
Notes
- Tenderize chicken thoroughly by pounding to even thickness, ensuring consistent cooking and juicier meat.
- Choose fresh herbs directly from the garden or farmer’s market for maximum flavor intensity and vibrant chimichurri sauce.
- Try heat levels by adjusting jalapeño quantity or substituting with milder peppers like poblano for sensitive palates.
- Marinating chicken for longer (up to 24 hours) intensifies the herb-infused flavors and helps break down protein fibers, creating more succulent results.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Lunch, Dinner
- Method: Grilling
- Cuisine: Argentinian
Nutrition
- Serving Size: 4
- Calories: 567
- Sugar: 0.8 g
- Sodium: 460 mg
- Fat: 44 g
- Saturated Fat: 9 g
- Unsaturated Fat: 34 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1.5 g
- Protein: 44 g
- Cholesterol: 145 mg