Go Back
–+ servings
Grilled Chimichurri Chicken

Grilled Chimichurri Chicken: Juicy Thighs Bursting with Flavor

Grilled Chimichurri Chicken features marinated chicken thighs and zesty chimichurri sauce for a flavorful dish that's gluten-free, Paleo, and Whole30-compliant.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 35 minutes
Servings: 4 thighs
Course: Dinner
Cuisine: Argentinian
Calories: 360
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chimichurri Sauce
  • 1 bunch Fresh Flat-Leaf Parsley Use an equivalent weight of parsley if unavailable.
  • 2 tablespoons Fresh Oregano Substitute 2 teaspoons dried oregano if fresh is not available.
  • 4 cloves Garlic Cloves Fresh is preferred; avoid powdered garlic.
  • 1 small Shallot Can substitute with a small sweet onion if necessary.
  • 1 small Serrano Chili Omit if you prefer a milder sauce or substitute with jalapeño.
  • 2 tablespoons Red Wine Vinegar Use white wine vinegar as an alternative.
  • 1 teaspoon Sea Salt
  • 1 teaspoon Freshly Ground Black Pepper Adds a subtle kick.
  • 1/2 cup Extra Virgin Olive Oil Avoid using refined oils for the best flavor.
For the Chicken
  • 1 pound Boneless Skinless Chicken Thighs Bone-in thighs or drumsticks can be used, but adjust cooking time accordingly.

Equipment

  • Grill
  • mixing bowl
  • Meat Thermometer
  • resealable bag

Method
 

Step-by-Step Instructions for Grilled Chimichurri Chicken
  1. In a mixing bowl, finely chop fresh parsley and oregano, then mince the garlic and shallot. Add the serrano chili, red wine vinegar, sea salt, and black pepper. Stir vigorously while drizzling in extra virgin olive oil until fully combined. Set half aside for marinating the chicken and reserve the rest for serving.
  2. Place the boneless skinless chicken thighs into a large resealable bag or a shallow dish. Pour half of the chimichurri sauce over the chicken, ensuring each piece is evenly coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, ideally overnight.
  3. About 15 minutes before grilling, preheat your grill or grill pan to medium-high heat, aiming for around 400°F (200°C).
  4. Once the grill is hot, remove the chicken thighs from the marinade, allowing excess sauce to drip off. Place them carefully on the grill, and cook for 5-7 minutes per side until they are golden-brown and reach an internal temperature of 165°F (75°C).
  5. After grilling, transfer the chicken to a cutting board or serving platter and allow it to rest for 5 minutes before serving warm with the reserved chimichurri sauce.

Nutrition

Serving: 1thighCalories: 360kcalCarbohydrates: 5gProtein: 27gFat: 27gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 15gCholesterol: 100mgSodium: 600mgPotassium: 360mgFiber: 1gVitamin A: 5IUVitamin C: 1mgCalcium: 20mgIron: 2mg

Notes

Allowing the chicken to marinate overnight enhances flavor. Use fresh herbs and a meat thermometer for best results.

Tried this recipe?

Let us know how it was!