Description
These juicy grilled chicken thighs are soaked in a zesty chimichurri marinade made with fresh herbs, garlic, and jalapeño. Perfect for summer cookouts or weeknight dinners, this recipe is bursting with flavor and easy to make.
Ingredients
Scale
- 1/2 cup fresh cilantro
- 1/2 cup fresh Italian parsley, chopped
- 1 tbsp fresh oregano or 1 tsp dried oregano
- 1 small shallot, peeled
- 2 garlic cloves, peeled
- 1/2 jalapeño pepper, seeded
- 1 tbsp fresh lemon juice
- 1 tbsp red wine vinegar
- 1/2 cup olive oil
- 1 tsp kosher salt
- Fresh ground black pepper
- 2 lbs boneless, skinless chicken thighs
Instructions
- Place cilantro, parsley, oregano, shallot, garlic, and jalapeño in a food processor.
- Add lemon juice, vinegar, olive oil, salt, and pepper. Pulse until finely chopped and combined.
- Place chicken thighs in a dish or zip-top bag. Season with extra salt and pepper.
- Pour 1/4 cup of chimichurri over chicken and toss to coat. Marinate for at least 20 minutes or overnight.
- Preheat grill to medium-high heat (about 400°F). Oil the grates lightly.
- Grill chicken for 5–6 minutes per side. Flip once and cook to 165°F internal temperature.
- Remove from grill, rest for a few minutes, and drizzle with more chimichurri before serving.
Notes
Double the chimichurri—it’s great for dipping! For rainy days, bake chicken at 400°F for 25–30 minutes. Skip jalapeño for a milder, kid-friendly version.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dinner
- Method: Grilled
- Cuisine: American
Nutrition
- Serving Size: 1 thigh
- Calories: 310
- Sugar: 0g
- Sodium: 480mg
- Fat: 21g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 27g
- Cholesterol: 135mg