Description
Sizzling grilled chicken thighs with chimichurri sauce bring Argentinian street flavor to your backyard feast. Bold herbs and zesty marinade create a mouthwatering dance of smoky meat and fresh green complexity you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 2 lbs (907 grams) boneless skinless chicken thighs
Herbs and Greens:
- 1/2 cup (120 ml) fresh cilantro
- 1/2 cup (120 ml) fresh Italian parsley, chopped
- 1 tablespoon (15 ml) fresh oregano or 1 teaspoon (5 ml) dried
Flavor Enhancers:
- 1 small shallot
- 2 cloves garlic
- 1/2 jalapeno pepper
- 1 tablespoon (15 ml) fresh lemon juice
- 1 tablespoon (15 ml) red wine vinegar
- 1/2 cup (120 ml) olive oil
- 1 teaspoon (5 ml) kosher salt
- fresh ground pepper
Instructions
- Prepare the chimichurri base by combining cilantro, parsley, oregano, shallot, garlic, and jalapeno in a food processor. Pulse until finely chopped, creating a vibrant green herb mixture with an intense aromatic profile.
- Incorporate lemon juice, red wine vinegar, olive oil, salt, and pepper into the herb blend. Process until ingredients are thoroughly integrated, achieving a slightly coarse but well-mixed consistency.
- Season chicken thighs with salt and pepper, then generously coat with 1/4 cup of prepared chimichurri sauce. Ensure even coverage by turning pieces thoroughly. Refrigerate for 20 minutes to 24 hours to allow flavors to penetrate.
- Remove chicken from refrigerator 15 minutes before grilling to bring to room temperature. Preheat grill to medium-high heat (around 400°F), creating optimal cooking conditions.
- Arrange marinated chicken thighs on the grill, cooking 5-6 minutes per side. Look for clear juices and a slightly charred exterior as indicators of proper doneness. Avoid frequent turning to maintain moisture and develop robust grill marks.
- Transfer grilled chicken to serving platter. Accompany with additional chimichurri sauce for drizzling or dipping. The herbaceous sauce elevates the dish, transforming simple grilled meat into a flavor-packed culinary experience.
Notes
- Use freshly picked herbs for the most vibrant and intense chimichurri flavor, as dried herbs can make the sauce taste flat and less aromatic.
- Longer marinating times (up to 24 hours) will intensify the flavor penetration, but even 20 minutes can deliver delicious results for time-pressed cooks.
- Maintain a medium-high heat to achieve perfect char marks without burning the chicken, ensuring juicy meat with a crispy exterior.
- For gluten-free diets, this recipe is naturally gluten-free; for low-carb options, serve with a side salad instead of grains to keep the meal light and protein-focused.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Dinner, Lunch
- Method: Grilling
- Cuisine: Argentinian
Nutrition
- Serving Size: 4
- Calories: 615
- Sugar: 0.5 g
- Sodium: 500 mg
- Fat: 54 g
- Saturated Fat: 8 g
- Unsaturated Fat: 38 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0.5 g
- Protein: 44 g
- Cholesterol: 170 mg