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Chimichurri Chicken Thighs

Chimichurri chicken thighs with bright green herb sauce: grilled until the edges are charred and the skin is crisp, then spooned generously with chimichurri. This Argentine-style method uses a smooth-but-chunky blend so every bite stays fresh, garlicky, and vivid.
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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
  • 0.25 tsp salt To taste
  • 0.25 tsp black pepper To taste
Chimichurri
  • 1 cup fresh parsley Packed
  • 1 4 cup fresh oregano
  • 4 garlic Cloves
  • 1 4 cup red wine vinegar
  • 1 2 cup olive oil
  • 0.5 tsp red pepper flakes
  • 0.25 tsp salt To taste

Equipment

  • 1 grill

Method
 

Make the chimichurri
  1. Blend fresh parsley, fresh oregano, garlic, red wine vinegar, olive oil, red pepper flakes, and salt until smooth but slightly chunky, scraping down the sides as needed.
  2. Set aside about half of the chimichurri for serving and keep the rest for brushing the chicken.
Season, brush, and marinate
  1. Season the chicken thighs with salt and black pepper, then brush them with half the chimichurri.
  2. Marinate the brushed chicken for 30 minutes to 2 hours in the refrigerator.
Grill and serve
  1. Preheat the grill to medium-high heat.
  2. Grill the chicken thighs for 6-7 minutes per side until the internal temperature reaches 165°F and the skin is crispy, showing visible char spots.
  3. Let the chicken rest for 5 minutes so the juices settle.
  4. Serve the chicken thighs topped with the remaining chimichurri, spooning it over while the meat is hot so it looks bright green and fresh.

Notes

Pro tip: keep the chimichurri slightly chunky for the best texture—blend just until combined, not paste-smooth. Refrigerate leftovers in a sealed container for up to 3 days; freezer: no (fresh herbs lose their texture after thawing). For a lighter swap, use half olive oil and half red wine vinegar plus an extra splash of water to keep the sauce flavorful with less oil.