If Chimichurri Chicken Thighs sounds like something you’d order at a fancy spot and then try to casually pronounce with confidence… same. But here’s the good news: this recipe is so doable at home, and it tastes like you secretly have your life together (even if your laundry pile says otherwise).
It’s bright, herby, garlicky, and just spicy enough to keep things interesting. And because we’re using chicken thighs (aka the forgiving, juicy MVP of weeknight dinners), you don’t have to stress about them drying out.
Table of Contents
Why You’ll Love These Chimichurri Chicken Thighs
- Big flavor, minimal effort. The food processor does the heavy lifting.
- Perfect for busy nights… or weekend grilling. Marinate fast or plan ahead.
- Juicy every time. Chicken thighs are basically the “I got you” of proteins.
- That chimichurri sauce? It’s good on everything. Chicken, veggies, potatoes, even eggs the next morning.
Ingredients You’ll Need
For the chimichurri
- 1/2 cup fresh cilantro
- 1/2 cup fresh Italian parsley, chopped (fresh)
- 1 tablespoon fresh oregano (or 1 teaspoon dried)
- 1 small shallot, peeled
- 2 cloves garlic, peeled
- 1/2 jalapeño pepper, seeded
- 1 tablespoon fresh lemon juice
- 1 tablespoon red wine vinegar
- 1/2 cup olive oil
- 1 teaspoon kosher salt
- Fresh ground pepper
For the chicken
- 2 lbs boneless skinless chicken thighs
- Extra salt + pepper for seasoning
How to Make Chimichurri Chicken Thighs
1) Make the chimichurri sauce
In a food processor, combine:
- cilantro, parsley, oregano, shallot, garlic, and jalapeño
Pulse a few times until everything is chopped.
Then add:
- lemon juice, red wine vinegar, olive oil, kosher salt, and pepper
Pulse again until finely chopped and well combined. You’re not looking for a smooth puree—more like a loose, spoonable, herb-packed sauce.
2) Marinate the chicken
Place the chicken thighs in a baking dish. Season with a little salt and pepper.
Spoon 1/4 cup chimichurri over the chicken and turn to coat completely.
Marinate in the refrigerator for at least 20 minutes (works in a pinch) or up to 24 hours (hello, max flavor).
3) Grill it up
Take the chicken out of the fridge while you preheat the grill to medium-high. (This helps it cook more evenly.)
Grill the chicken for 5–6 minutes per side, until the juices run clear and the chicken is cooked through.
4) Serve with extra chimichurri
Serve hot with extra chimichurri on the side for drizzling, dunking, and generally making everything taste like a celebration.
Tips for the Best Results
- Don’t skip the resting moment. Let the chicken sit for 5 minutes after grilling. Juices stay where they belong: inside the chicken.
- Too thick chimichurri? Add a tiny splash of olive oil and pulse once or twice. If it looks thick, don’t panic—it’s basically “extra comfort” in sauce form.
- No food processor? Chop everything finely by hand. It’s a little more work, but also oddly therapeutic… until someone asks what’s for dinner while you’re holding a knife.
- Spice control: If you want it milder, use less jalapeño or skip it. If you want it bolder, leave a few seeds in.
A Little Real-Life Moment From My Kitchen
This recipe is one of my go-tos when the day feels like a never-ending to-do list and I still want dinner to taste like I tried. I’ll make the chimichurri in the morning (or the night before), toss the chicken in it, and then later it’s basically: grill, eat, bask in compliments. It’s the kind of meal that makes a regular Tuesday feel like a tiny vacation.
FAQs About Chimichurri Chicken Thighs
Can I bake these Chimichurri Chicken Thighs instead of grilling?
Absolutely. Bake at 425°F for about 20–25 minutes, or until fully cooked (internal temp should reach 165°F). You can broil for 1–2 minutes at the end for a little char vibe.
How do I store leftovers?
Store leftover chicken in an airtight container in the fridge for 3–4 days. Keep extra chimichurri separate if you can—it stays fresher and brighter that way.
Can I freeze the chicken?
Yes. You can freeze the marinated chicken (before cooking) in a freezer bag for up to 3 months. Thaw overnight in the fridge, then grill or bake as usual.
What should I serve with Chimichurri Chicken Thighs?
Anything that loves a saucy moment: rice, roasted potatoes, grilled veggies, salad, corn on the cob, or warm flatbread to scoop up the extra chimichurri.
Make Dinner Feel Like a Win Tonight
If you’re craving something bold but don’t have the energy for complicated, Chimichurri Chicken Thighs are the answer. They’re juicy, packed with herby flavor, and the sauce makes you look like a kitchen genius with almost no extra work (my favorite kind of genius).
Make them once, and I’m betting you’ll start keeping cilantro and parsley around “just in case.” That’s how Chimichurri Chicken Thighs sneak their way into your regular rotation.
More Easy Favorites You’ll Love Next
- Round out your plate with something light and cozy like Grilled Chicken Orzo Salad —it’s the kind of side that feels “fancy lunch” but eats like an easy weeknight win.
- If you’re in a chicken-grilling mood (same), don’t miss Key West Grilled Chicken —bright, sunny flavors that totally match the zesty vibe of chimichurri.
- Want a creamy drizzle situation? You’ll be obsessed with Creamy Garlic Lime Cilantro Sauce —because sometimes dinner needs a little “extra” (and we support that).
- And if you love that fresh-herby kick, try Cilantro Lime Crema —it’s dreamy on chicken, tacos, bowls… and honestly, anything you can dip.
Tried this recipe? I’d LOVE to hear how it turned out in your kitchen—leave a quick review and tap your star rating ⭐⭐⭐⭐⭐. Your feedback helps other busy cooks find their new favorite dinner!
Chimichurri Chicken Thighs
- Total Time: 22 minutes
- Yield: 4 servings 1x
Description
Juicy, grilled Chimichurri Chicken Thighs topped with a bold, garlicky herb sauce made with fresh parsley, cilantro, and olive oil. This easy weeknight dinner is packed with bright flavor, simple ingredients, and perfect for grilling season or meal prep.
Ingredients
For the Chimichurri Sauce:
- 1/2 cup fresh cilantro
- 1/2 cup fresh Italian parsley, chopped
- 1 tablespoon fresh oregano (or 1 teaspoon dried)
- 1 small shallot, peeled
- 2 cloves garlic, peeled
- 1/2 jalapeño pepper, seeded
- 1 tablespoon fresh lemon juice
- 1 tablespoon red wine vinegar
- 1/2 cup olive oil
- 1 teaspoon kosher salt
- Freshly ground black pepper
For the Chicken:
- 2 pounds boneless, skinless chicken thighs
- Salt and pepper, to taste
Instructions
- Make the chimichurri.
In a food processor, combine cilantro, parsley, oregano, shallot, garlic, and jalapeño. Pulse until finely chopped. - Add liquids.
Add lemon juice, red wine vinegar, olive oil, salt, and pepper. Pulse until well combined but still slightly textured. - Marinate the chicken.
Place chicken thighs in a baking dish. Season with salt and pepper. Spoon 1/4 cup of chimichurri over the chicken and turn to coat evenly. - Refrigerate.
Marinate for at least 20 minutes or up to 24 hours for deeper flavor. - Preheat grill.
Heat grill to medium-high. Remove chicken from the refrigerator and let sit at room temperature for 10–15 minutes. - Grill the chicken.
Cook for 5–6 minutes per side, or until internal temperature reaches 165°F and juices run clear. - Serve.
Rest for 5 minutes. Serve with extra chimichurri on the side.
Notes
- You can bake at 425°F for 20–25 minutes if you don’t have a grill.
- Store leftover chimichurri separately for up to 5 days in the fridge.
- For milder heat, reduce or omit jalapeño.
- Chicken thighs stay juicier than breasts and are more forgiving on the grill
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: Argentine-inspired
Nutrition
- Serving Size: 1 chicken thigh with sauce
- Calories: 420 kcal
- Sugar: 0 g
- Sodium: 420 mg
- Fat: 32 g
- Saturated Fat: 6 g
- Unsaturated Fat: 24 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 28 g
- Cholesterol: 135 mg