Description
This Chimichurri Grilled Chicken recipe features juicy, marinated chicken thighs grilled to perfection and topped with a vibrant, fresh chimichurri sauce made from parsley, cilantro, garlic, and spices. It’s a deliciously flavorful dish perfect for a summer barbecue or a quick weeknight meal that brings bold Latin-inspired flavors to your table.
Ingredients
Scale
Chimichurri Ingredients:
- 1 cup Italian parsley (packed)
- ½ cup fresh cilantro (packed)
- ½ cup olive oil
- ¼ cup red wine vinegar
- 3 garlic cloves
- 1 tsp dried oregano
- ½ tsp ground cumin
- ¼ tsp crushed red pepper
- ½ tsp salt
Chicken Ingredients:
- 4 chicken thighs (bone-in & skin-on)
- ½ cup Greek yogurt
- 2 Tbsp honey
- 1 tsp salt
- 1 tsp black pepper (freshly cracked)
Instructions
- Gather Ingredients: Collect all the fresh herbs, chicken, and seasoning needed for the recipe to ensure a smooth cooking process.
- Prepare Herbs: Pick parsley and cilantro leaves from the stems, saving or discarding stems as desired. Mince the leaves finely to create a fresh herb base.
- Mince Garlic: Finely mince the garlic cloves to add pungency and depth to the chimichurri sauce.
- Make Chimichurri: Combine minced parsley, cilantro, olive oil, red wine vinegar, garlic, oregano, cumin, crushed red pepper, and salt in a small bowl. Stir well and set aside.
- Prepare Chicken: Pat dry the chicken thighs to help the marinade adhere better and achieve a crispy skin when grilling.
- Make Yogurt Marinade: In a separate bowl, combine ¼ cup chimichurri, Greek yogurt, and honey. Stir until smooth and well blended.
- Season Chicken: Sprinkle salt and freshly cracked black pepper on all sides and underneath the skin of each thigh. Then add a scoop of the yogurt marinade under the skin for deep flavor infusion.
- Marinate: Place the thighs and the remaining yogurt marinade into a gallon-size zip-top bag, seal tightly, and refrigerate for at least 2 hours or overnight for maximum flavor.
- Preheat Grill: Heat your grill to around 375℉, preparing it for searing and cooking the chicken evenly.
- Grill Chicken: Place the marinated thighs on the grill and cook for 15 minutes, then flip and grill for another 15 minutes or until the internal temperature reaches at least 160℉.
- Rest Chicken: Remove thighs from the grill, cover, and allow them to rest. They will finish cooking to a safe 165℉ while resting.
- Serve: Top each grilled chicken thigh with a generous spoonful of the reserved chimichurri sauce and serve immediately for a bright, herbaceous finish.
Notes
- If you prefer, finely mince and include the herb stems in your chimichurri for fuller flavor, although they may add a coarser texture.
- Marinating for at least 2 hours enhances flavor penetration, but if short on time, you can marinate for 30 minutes; overnight marinating is best for maximum flavor.
Keywords: chimichurri, grilled chicken, chicken thighs, marinade, Latin American flavor, summer recipe, herb sauce, healthy chicken