Chimichurri Chicken Thighs
A vibrant and flavorful dish of juicy grilled chicken thighs topped with a zesty chimichurri sauce, perfect for family gatherings.
Ingredients
Chicken Thighs
- 4 pieces chicken thighs, skin-on, bone-in (Recommended for juiciness and flavor.)
Chimichurri Sauce
- 1 cup fresh parsley, chopped (Ensure it is well-washed and dried.)
- 1/4 cup olive oil (Choose a good quality for richness.)
- 2 tablespoons red wine vinegar (Adds tang to the sauce.)
- 2 cloves garlic, minced (Fresh garlic enhances the flavor.)
- 1 teaspoon red pepper flakes (Adjust for desired heat level.)
- to taste salt and pepper (Season liberally.)
Instructions
Prepare Chimichurri Sauce
- In a bowl, mix parsley, olive oil, red wine vinegar, garlic, red pepper flakes, salt, and pepper.
Marinate Chicken
- Marinate the chicken thighs in half of the chimichurri sauce for at least 30 minutes.
Grill Chicken
- Preheat the grill to medium-high heat.
- Grill the chicken thighs for 6-7 minutes on each side or until fully cooked, ensuring an internal temperature of 165°F.
Serve
- Serve the chicken topped with the remaining chimichurri sauce.
Notes
Store leftovers in an airtight container in the fridge for 3-4 days. Reheat with a splash of water or broth to keep moist. Chimichurri sauce lasts up to 1 week in the fridge.