Go Back
Grilled bone-in chicken thighs topped with vibrant green chimichurri sauce on a serving platter.
Print Recipe

Chimichurri Chicken Thighs

Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Servings: 4 servings
Calories: 450kcal

Ingredients

  • 8 bone -in, skin-on chicken thighs
  • 1 cup fresh flat-leaf parsley, finely chopped
  • 4 cloves garlic , minced
  • 2 tablespoons fresh oregano, chopped
  • 0.5 cup extra virgin olive oil
  • 0.25 cup red wine vinegar
  • 1 teaspoon red pepper flakes
  • 1 teaspoon kosher salt
  • 0.5 teaspoon black pepper

Instructions

  • Prepare the chimichurri by whisking parsley, garlic, oregano, olive oil, vinegar, red pepper flakes, salt, and pepper in a bowl.
  • Reserve 0.25 cup of the chimichurri sauce for serving and set aside.
  • Coat the chicken thighs with the remaining chimichurri in a large bowl or plastic bag and marinate for at least 30 minutes in the refrigerator.
  • Preheat the grill to medium-high heat, approximately 400 degrees Fahrenheit.
  • Place chicken on the grill skin-side down and cook for 6 to 8 minutes until skin is golden and crispy.
  • Flip the chicken and continue grilling for 8 to 10 minutes until the internal temperature reaches 165 degrees Fahrenheit.
  • Remove chicken from the grill and let rest for 5 minutes.
  • Serve the grilled chicken topped with the reserved chimichurri sauce.