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Zesty Chimichurri Chicken Thighs

Juicy chicken thighs slathered in a vibrant chimichurri sauce, perfect for impressing family and friends in just 30 minutes.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Argentinian
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Chimichurri Sauce
  • 1/4 cup Olive Oil
  • 1/2 cup Fresh Parsley, finely chopped
  • 1/4 cup Fresh Cilantro, finely chopped
  • 4 cloves Garlic, minced
  • 2 tablespoons Red Wine Vinegar
  • 1 teaspoon Red Pepper Flakes Adjust to taste
  • Salt and Pepper To taste
  • 1 Lemon Juice from 1 lemon
For the Chicken
  • 4 pieces Bone-in, skin-on chicken thighs

Method
 

Preparation of Marinade
  1. In a medium bowl, whisk together the olive oil, fresh parsley, fresh cilantro, garlic, red wine vinegar, red pepper flakes, salt, and pepper.
Marinating the Chicken
  1. Place the chicken thighs in a large zip-top bag or shallow dish and pour half of the chimichurri sauce over the chicken, ensuring all pieces are well-coated. Marinate for at least 15 minutes or up to 2 hours.
Cooking the Chicken
  1. Preheat your grill or skillet over medium-high heat. Remove the chicken from the marinade, shaking off excess sauce.
  2. Grill the chicken thighs, skin side down, for about 6-7 minutes, until golden and crispy. Flip and cook for another 6-7 minutes until the internal temperature reaches 165°F.
Serving
  1. Allow the chicken to rest for a few minutes and then serve drizzled with the remaining chimichurri sauce.

Notes

For a twist, feel free to alternate the herbs. Marinade longer for more flavor. If baking, cover with foil to avoid drying out.