Chimichurri Chicken Thighs
Juicy, flavorful, and incredibly easy to make, these Chimichurri Chicken Thighs are the perfect combination of smoky grilled chicken and a fresh herb-packed sauce.
Ingredients
For the Chicken
- 8 boneless skinless chicken thighs
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp salt
- ½ tsp black pepper
For the Chimichurri Sauce
- 1 cup fresh parsley, finely chopped
- 2 tbsp fresh cilantro, finely chopped
- 4 garlic cloves minced
- 1 small red chili pepper finely diced
- 2 tbsp red wine vinegar
- ⅓ cup extra virgin olive oil
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- In a large bowl, combine the chicken thighs with olive oil, smoked paprika, garlic powder, salt, and black pepper. Toss until evenly coated. Let marinate for at least 20 minutes or up to 4 hours in the refrigerator.
- In a medium bowl, mix together the parsley, cilantro, garlic, chili pepper, red wine vinegar, olive oil, salt, and black pepper. Stir well and set aside to allow the flavors to blend.
- Heat a grill, grill pan, or skillet over medium-high heat. Cook the chicken thighs for 5–7 minutes per side, or until nicely charred and the internal temperature reaches 165°F (74°C).
- Transfer the cooked chicken to a serving platter and allow it to rest for 5 minutes. Spoon the fresh chimichurri generously over the top before serving.
- These Chimichurri Chicken Thighs pair perfectly with: Grilled vegetables, Roasted potatoes, Cilantro lime rice, Quinoa, Fresh green salad, Crusty bread