Chimichurri Chicken Thighs Recipe

Juicy, flavorful chimichurri chicken thighs marinated and topped with zesty South American chimichurri sauce. Perfect for grilling, pan-searing, or baking—delicious, easy, and ready in under an hour.

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Course: Dinner, Main Course

Cuisine: Latin American, South American

Prep Time: 15

Cook Time: 25

Marinating Time: 30

Total Time: 1

Servings:

Calories: 320kcal

Cost: $12–$15

Equipment

1 Food Processor Or blender, for chimichurri sauce
1 Skillet/Grill/Oven Based on cooking method
1 Meat thermometer To ensure chicken reaches 165°F internally
1 Mixing Bowl or Zip Bag For marinating the chicken

Ingredients

For the Chimichurri Sauce

1 cup fresh parsley stems removed, tightly packed
¼ cup fresh cilantro optional, for added depth
4 garlic cloves peeled
2 tablespoon red wine vinegar
½ teaspoon red pepper flakes adjust to taste
½ teaspoon dried oregano
½ teaspoon salt
¼ teaspoon black pepper
½ cup olive oil extra virgin
1 tablespoon lemon juice freshly squeezed

For the Chicken

2 lbs chicken thighs boneless, skinless
1 teaspoon salt
½ teaspoon black pepper
1 tablespoon olive oil for pan-searing (if not grilling)

Instructions

Prepare the chimichurri sauce by blending all sauce ingredients in a food processor until finely chopped but not puréed.
Season the chicken thighs with salt and pepper, then marinate in half of the chimichurri sauce in a bowl or zip bag for at least 30 minutes or up to 4 hours.
Cook the chicken by grilling, pan-searing, or baking until internal temperature reaches 165°F (about 10–25 minutes depending on method).
Let the chicken rest for a few minutes after cooking.
Serve with remaining fresh chimichurri sauce on top.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition