Ingredients
8 boneless, skinless chicken thighs
½ cup finely chopped flat leaf parsley
1 tablespoon finely chopped oregano or 1 teaspoon dried oregano
1 tablespoon finely chopped red chili pepper or ½ teaspoon red pepper flakes
3 to 4 garlic cloves, finely chopped
½ cup extra virgin olive oil
2 tablespoons red wine vinegar
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
Instructions
- In a small bowl, stir together parsley, oregano, chili pepper, garlic, olive oil, red wine vinegar, salt, and pepper to make chimichurri sauce.
- Place chicken thighs in a bowl and pour ⅓ of the chimichurri sauce over them. Toss to coat, then cover and marinate in the fridge for 20 to 30 minutes (or up to 8 hours).
- Heat a grill or grill pan over medium-high heat. Oil the grates.
- Grill the chicken for 4 to 6 minutes per side, or until the internal temperature reaches 165°F (75°C).
- Transfer grilled chicken to a serving plate and spoon remaining chimichurri sauce on top.
Notes
- Chimichurri sauce can be made a day ahead; flavors improve over time.
- You can substitute chicken thighs with chicken breasts—double the sauce for adequate marination and serving.
- Leftovers can be used in tacos, rice bowls, or salads.
- Pound chicken thighs flatter for more even grilling and surface contact.
- Store leftovers in the fridge for up to 5 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Grilled
- Cuisine: Argentinian
- Diet: Gluten Free
Nutrition
- Serving Size: 1 chicken thigh with sauce
- Calories: 260
- Sugar: 0.2g
- Sodium: 249mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0.02g
- Carbohydrates: 1g
- Fiber: 0.5g
- Protein: 22g
- Cholesterol: 107mg
