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Chimichurri Chicken Thighs

Chimichurri chicken thighs with a vibrant herb sauce—char-grilled until the skin is crispy, then spooned with bright green chimichurri. The blend of parsley, oregano, garlic, and red wine vinegar creates a smooth-but-chunky topping with a fresh herby bite.
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Prep Time 15 minutes
Cook Time 25 minutes
Marinating 30 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Argentinian
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs
  • 8 chicken thighs bone-in or boneless
  • 0.25 tsp salt to taste
  • 0.25 tsp pepper to taste
Chimichurri
  • 1 cup fresh parsley packed
  • 0.25 cup fresh oregano
  • 4 garlic cloves
  • 0.25 cup red wine vinegar
  • 0.5 cup olive oil
  • 0.5 tsp red pepper flakes
  • 0.25 tsp salt to taste

Equipment

  • 1 grill

Method
 

Make the chimichurri
  1. Blend fresh parsley, fresh oregano, garlic cloves, red wine vinegar, olive oil, red pepper flakes, and salt until smooth but slightly chunky, scraping down as needed and letting it look vibrant and green.
Season and marinate
  1. Pat chicken thighs dry, then season with salt and pepper and brush them with half the chimichurri so the surfaces are coated.
  2. Marinate the brushed chicken thighs for 30 minutes to 2 hours so the flavor penetrates.
Grill and serve
  1. Preheat the grill to medium-high heat, aiming for good char without burning the herbs.
  2. Grill chicken thighs for 6-7 minutes per side until the internal temperature reaches 165°F and the skin is crispy with charred edges visible.
  3. Rest the grilled thighs for 5 minutes to keep juices in, then serve topped with the remaining chimichurri for a fresh herby finish.

Notes

For best texture, brush the first chimichurri over the thighs before marinating, then spoon the remaining sauce right after resting so the herbs stay bright. Refrigerate leftovers in a sealed container for up to 3 days; freeze the cooked chicken for up to 2 months (thaw in the fridge) and reheat gently. For a lower-sodium option, use reduced-sodium salt and keep the herb sauce balance with extra vinegar and olive oil to maintain brightness.