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Chimichurri Chicken Thighs

Chimichurri chicken thighs with a vibrant herb sauce—char-grilled until the skin is crispy, then topped with a slightly chunky parsley chimichurri. Juicy, golden chicken is finished with bright vinegar, garlic, and red pepper flakes for bold Argentine flavor.
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Prep Time 15 minutes
Cook Time 25 minutes
marinating 30 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Argentinian
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs
  • 8 chicken thighs bone-in or boneless
  • 1 salt to taste
  • 1 black pepper to taste
Chimichurri sauce
  • 1 cup fresh parsley packed
  • 0.25 cup fresh oregano
  • 4 garlic cloves
  • 0.25 cup red wine vinegar
  • 0.5 cup olive oil
  • 0.5 tsp red pepper flakes
  • 1 salt to taste

Equipment

  • 1 grill

Method
 

Make the chimichurri
  1. Blend fresh parsley, fresh oregano, garlic cloves, red wine vinegar, olive oil, red pepper flakes, and salt until smooth but slightly chunky, then set aside.
  2. Season chicken thighs with salt and black pepper and brush with half the chimichurri.
  3. Marinate the chicken thighs for 30 minutes to 2 hours in the refrigerator.
Grill and serve
  1. Preheat the grill to medium-high heat.
  2. Grill chicken thighs for 6-7 minutes per side until internal temperature reaches 165°F and the skin is crispy, turning once.
  3. Let the chicken thighs rest for 5 minutes before serving.
  4. Serve topped with the remaining fresh chimichurri sauce so the charred surface stays vivid and herb-forward.

Notes

For the brightest green chimichurri, make it right before marinating and stop blending once it’s smooth but still slightly chunky. Refrigerate leftovers in a sealed container for up to 3-4 days; freezing is not recommended for best herb texture. For a lighter option, use 1/4 cup olive oil and 1/4 cup water or extra vinegar to thin the sauce while keeping the herb punch.