Chimichurri Chicken Thighs
Experience a flavor explosion with these juicy, grilled chicken thighs marinated in vibrant chimichurri sauce, perfect for any gathering.
Ingredients
For the Chimichurri Sauce
- 1 cup Fresh Parsley, Chopped Use flat-leaf parsley for the best flavor.
- 1/2 cup Olive Oil Use high-quality extra-virgin olive oil.
- 1/4 cup Red Wine Vinegar Apple cider vinegar can be used as a substitute.
- 3 cloves Garlic, Minced Fresh garlic provides the best flavor.
- 1 teaspoon Red Pepper Flakes Adjust to taste.
- to taste Salt and Pepper
For the Chicken
- 4 pieces Chicken Thighs Opt for bone-in and skin-on for maximum flavor.
Instructions
Preparation
- In a bowl, whisk together chopped parsley, olive oil, red wine vinegar, minced garlic, red pepper flakes, and salt and pepper to taste.
- Reserve half of the chimichurri sauce for topping later and marinate the chicken thighs in the remaining sauce for at least 30 minutes.
- Let the chicken thighs sit at room temperature for about 20-30 minutes before grilling.
Cooking
- Preheat your grill to medium-high heat (about 375°F).
- Place the chicken thighs skin-side down on the grill and grill for about 6-7 minutes on each side, or until they reach an internal temperature of 165°F.
- Once cooked, let the chicken rest for 5 minutes before serving. Drizzle reserved chimichurri sauce on top.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. You can also marinate chicken thighs overnight for more flavor.