Experience the vibrant flavors of Argentinian-inspired Chimichurri Chicken Thighs, a dish that perfectly balances juicy, tender grilled chicken with a zesty, herb-packed chimichurri sauce. This recipe is easy to prepare, packed with fresh ingredients, and ideal for grilling season or quick weeknight dinners. If you love grilled chicken and crave bold, fresh Mexican and South American flavors, this dish is sure to become a family favorite.

Why You’ll Love Chimichurri Chicken Thighs

The secret to this dish lies in the vibrant chimichurri sauce made from fresh parsley, cilantro, garlic, red pepper flakes, and tangy vinegar. It infuses the chicken thighs with a delicious herbal brightness while the grill adds a perfect smoky char. Chicken thighs work best here because they stay juicy and flavorful, whether grilled or pan-seared.

This recipe fits into the growing trend for recetas mexicanas (Mexican recipes) and grilled chicken dishes loved for their simplicity and bold taste. It’s perfect for backyard barbecues, casual family dinners, or meal prep with a flavorful twist.

Ingredients

4-6 bone-in, skin-on chicken thighs
Salt and freshly ground pepper, to taste
For the Chimichurri Sauce:
1 cup fresh parsley leaves, packed
½ cup fresh cilantro leaves, packed
4 cloves garlic
1 teaspoon red pepper flakes (adjust to taste)
2 tablespoons red wine vinegar
⅓ cup olive oil
Juice of 1 lime
Salt and pepper, to taste

Instructions

Prepare the Chimichurri: Combine parsley, cilantro, garlic, red pepper flakes, and red wine vinegar in a food processor. Pulse until finely chopped. Slowly drizzle in olive oil while blending until sauce is smooth but still textured. Stir in lime juice and season with salt and pepper.
Season the Chicken: Pat chicken thighs dry and season generously with salt and pepper on both sides.
Marinate: Reserve ¼ cup chimichurri for serving. Toss the rest with chicken thighs to marinate for at least 30 minutes or up to 4 hours in the fridge.
Grill the Chicken: Preheat grill to medium-high. Grill chicken thighs skin-side down for 6-8 minutes per side or until internal temperature reaches 165°F (75°C) and skin is crispy.
Serve: Plate the chicken thighs and spoon reserved chimichurri over the top. Garnish with extra fresh herbs, lime wedges, and serve with your choice of sides.

Tips & Variations

Use boneless skinless thighs for quicker grilling time.
Serve with roasted vegetables, rice, or warm tortillas.
Add smoked paprika or chipotle powder to chimichurri for smoky heat.
Pan-sear chicken thighs in a hot cast iron skillet if grilling is not available.
Make extra chimichurri for salads or grilled veggies.

Serving Suggestions

Chimichurri Chicken Thighs pair beautifully with Mexican street corn salad, avocado salsa, or a crisp green salad with a tangy vinaigrette. For a heartier meal, add rice and black beans or a side of sweet plantains.

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FAQ

Can I make the chimichurri sauce ahead of time?

Yes, chimichurri improves in flavor when allowed to sit overnight. Store tightly covered in the fridge for up to 3 days.

What if I don’t have a grill?

The chicken tastes great when pan-seared in a hot skillet or baked in the oven at 400°F for 35-40 minutes.

Is chimichurri spicy?

Traditional chimichurri has a mild heat from red pepper flakes, but you can adjust to your liking.

Can I use this sauce on other meats?

Absolutely! It’s excellent on steak, pork chops, fish, or grilled vegetables.

Conclusion

Chimichurri Chicken Thighs celebrate bold, fresh flavors with ease and elegance. This recipe offers a simple, fast way to bring Latin American flair to your dinner table. Whether grilled or pan-seared, the juicy chicken paired with vibrant chimichurri sauce promises a deliciously memorable meal for every occasion.