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Chimichurri Chicken Thighs

Chimichurri chicken thighs with crispy, deeply charred skin and a chunky parsley-garlic chimichurri. Marinate the thighs for 30 minutes, then grill until the center reaches 175°F for juicy results.
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Prep Time 20 minutes
Cook Time 20 minutes
Marinating 30 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American, Argentinian-American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs
  • 4 bone-in skin-on chicken thighs Keep skin on for crisping.
  • 2 tbsp olive oil Use a portion for the chicken rub and keep the rest for the chimichurri.
  • 1 tsp salt For the chicken rub.
  • 0.5 tsp black pepper For the chicken rub.
Chimichurri
  • 1 cup fresh flat-leaf parsley Packed parsley leaves.
  • 0.25 cup fresh cilantro (optional) Optional for added aroma.
  • 4 garlic Cloves, peeled.
  • 0.5 cup olive oil For a chunky, spoonable sauce.
  • 3 tbsp red wine vinegar Adds tang.
  • 0.5 tsp red pepper flakes Adjust heat to taste.
  • 0.5 tsp salt Season the chimichurri.
  • 0.25 tsp black pepper Season the chimichurri.

Equipment

  • 1 food processor
  • 1 grill

Method
 

Make chimichurri
  1. Pulse parsley, cilantro, and garlic in a food processor until finely chopped, then drizzle in olive oil while pulsing. Blend in red wine vinegar, red pepper flakes, salt, and pepper until the mixture is a chunky sauce with visible herbs.
Marinate and grill
  1. Rub chicken thighs with olive oil, salt, and black pepper, then coat with 2 tablespoons of chimichurri. Marinate for 30 minutes to help flavor soak in.
  2. Preheat the grill to medium-high heat and clean the grates if needed. Place thighs skin-side down on the grill.
  3. Grill skin-side down for 8-10 minutes until the skin is crispy and deeply charred. Flip the thighs and continue grilling.
  4. Grill the second side for 8-10 minutes until the thickest part reaches 175°F. Pull the thighs off the grill and keep them warm.
  5. Rest for 5 minutes, then spoon fresh chimichurri generously over the top and around the chicken on the plate. Serve while the skin stays crisp.

Notes

Pro tip: Keep the chimichurri chunky (don’t fully puree) so it clings and looks vibrant on the charred skin. Refrigerate leftover chicken in an airtight container up to 3 days; reheat gently so the skin doesn’t soften. Chimichurri can be refrigerated up to 4 days; freeze? Yes—freeze extra chimichurri up to 2 months and thaw overnight. Dietary swap: For a lower-sodium version, use reduced-sodium salt for both the rub and chimichurri.