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Chimichurri Chicken Thighs

Chimichurri chicken thighs with golden-charred skin and a vibrant emerald sauce that pools around the base and seeps into every char mark. Herb-forward chimichurri is blended until mostly smooth but still textured, then brushed and finished with a generous drizzle.
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Prep Time 15 minutes
Cook Time 25 minutes
marinating 30 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Argentine-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 bone-in skin-on chicken thighs
  • 0.5 tsp salt to taste
  • 0.25 tsp pepper to taste
  • 1 tsp garlic powder to taste
  • 1 tsp smoked paprika to taste
Chimichurri
  • 1 cup fresh flat-leaf parsley packed
  • 0.25 cup fresh cilantro
  • 4 clove garlic
  • 0.33 cup olive oil
  • 2 tbsp red wine vinegar
  • 1 tsp dried oregano
  • 0.5 tsp red pepper flakes
  • 0.5 tsp salt to taste
  • 0.25 tsp pepper to taste

Equipment

  • 1 grill
  • 1 food processor

Method
 

Make the chimichurri
  1. Blend fresh flat-leaf parsley, fresh cilantro, garlic, olive oil, and red wine vinegar in a food processor until mostly smooth but still textured, about 20-30 seconds.
  2. Add dried oregano and red pepper flakes, then blend briefly to combine.
  3. Season the chimichurri with salt and pepper to taste, then divide it in half.
Marinate the chicken
  1. Season bone-in skin-on chicken thighs with salt, pepper, garlic powder, and smoked paprika to taste.
  2. Brush the chicken thighs with half the chimichurri, then marinate for 30 minutes.
Grill and finish
  1. Preheat the grill to medium-high and oil the grates to prevent sticking.
  2. Grill chicken skin-side down for 7-8 minutes until the skin is crispy and golden with visible char marks.
  3. Flip the chicken and grill for another 12-15 minutes until the internal temperature reaches 165°F.
  4. Rest the chicken for 5 minutes to let juices settle.
  5. Plate the chicken and drizzle the reserved chimichurri generously over the top so it pools and seeps into the charred skin.
  6. Serve with extra chimichurri on the side.

Notes

For the best char and crisp skin, keep the grill at medium-high and avoid flipping during the first 7-8 minutes; let the thighs marinate for the full 30 minutes so the herb flavors penetrate. Refrigerate leftovers in a covered container for up to 3 days; reheat gently so the skin doesn’t steam. Freezing is not recommended for the finished dish. For a lower-sodium option, use a reduced-salt seasoning mix and season to taste at the end.