Chimichurri Chicken Thighs

The smell of charred meat and fresh parsley hitting the hot grill takes me straight back to a summer BBQ that went on way past midnight.

I remember serving this to friends who claimed they did not like green sauce and watching them ask for seconds within minutes.

Ingredients

• Fresh flat-leaf parsley: This is the backbone of the sauce so do not be shy with it.
• Fresh oregano: Adds an earthy aroma that dried herbs just cannot replicate here.
• Garlic and shallot: These provide the savory punch that balances the acidity.
• Extra-virgin olive oil: Use good quality oil here because it carries all the herb flavors.
• Red wine vinegar: Essential for that necessary tangy kick to cut through the rich chicken.
• Red pepper flakes: Adjust this to control the heat level to your personal preference.
• Bone-in chicken thighs: Keeping the skin on ensures the meat stays incredibly juicy during cooking.

Instructions

Blend the green magic:

Combine the parsley, oregano, garlic, shallot, olive oil, vinegar, pepper flakes, salt, and black pepper in a bowl. Let it sit for at least 10 minutes to let the flavors meld together.

Set some aside:

Scoop out about 1/3 cup of the chimichurri and save it for drizzling over the finished dish later.

Prep the bird:

Pat the chicken thighs completely dry with paper towels and season them generously with salt and pepper.

Marinate:

Place the chicken in a dish and pour the remaining sauce over it turning to coat every piece. Let it sit in the fridge for at least 30 minutes.

Get the heat going:

Fire up your grill or oven to 200°C (400°F) so it is nice and hot when you are ready to cook.

Sear and cook:

Shake off the excess liquid and grill the chicken skin side down for 6 to 7 minutes per side. Alternatively bake it on a lined sheet for 25 to 30 minutes until the internal temp reaches 74°C.

Rest and feast:

Let the chicken rest for 5 minutes to keep the juices locked inside before serving with the reserved sauce.

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This recipe quickly became the one meal that guarantees everyone clears their plates and asks for the recipe.

Choosing the Right Chicken

Bone in and skin on is absolutely the way to go for maximum flavor and moisture retention during the high heat cooking process.

Making the Sauce Ahead

The chimichurri actually tastes better if you make it a day ahead giving the garlic and herbs time to infuse the oil fully.

Serving Ideas

Pair this with something simple like roasted potatoes or a crisp green salad to let the chicken shine.

• Grilled corn is a perfect sweet and savory side.
• Crusty bread helps soak up any extra sauce.
• A light white wine pairs beautifully with the herbs.

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I hope this dish brings as much joy to your table as it has to mine over the years.

Recipe Questions

→ How long should I marinate the chicken?

Marinate for at least 30 minutes, up to 4 hours, for optimal flavor absorption.

→ Can I bake instead of grill?

Yes, bake at 200°C (400°F) for 25-30 minutes until fully cooked.

→ What can I serve with chimichurri chicken?

Pair with grilled vegetables, roasted potatoes, or a fresh tomato salad.

→ Can I add extra herbs to the chimichurri?

Yes, chopped cilantro can be added for extra brightness.

→ How long do leftovers keep?

Store leftovers in the refrigerator for up to 2-3 days.