Argentinian Chimichurri Grilled Chicken Thighs – Fresh Herby Garlic Topping Post-BBQ
The smoky char of perfectly grilled chicken, the bright, herby punch of a fresh sauce, and the simple joy of a backyard barbecue—this recipe for Argentinian Chimichurri Grilled Chicken Thighs is all about celebrating big, bold flavors. The real star here is the chimichurri: a vibrant, uncooked sauce of fresh herbs, garlic, and vinegar that serves double duty as a zesty marinade and a final, fresh topping . It’s a beautiful way to add an explosion of flavor to juicy, tender chicken thighs.
This dish is all about the “post-BBQ” magic. After grilling, a final generous spoonful of the reserved chimichurri sauce wakes up the chicken with its bright, herbaceous notes, perfectly cutting through the smoky richness . And because we’re using chicken thighs, you get incredibly flavorful, juicy meat that’s wonderfully forgiving on the grill. Whether you’re a charcoal purist or prefer the ease of a gas grill, this simple, authentic recipe is sure to become a staple in your outdoor cooking rotation.
Recipe Summary
Prep Time: 10 mins
Cook Time: 10-15 mins
Total Time: ~25 mins (plus 30 mins – 24 hours marinating)
Servings: 4
Difficulty: Easy
Ingredients
- For the Chimichurri Sauce:
- ½ cup fresh cilantro
- ½ cup fresh Italian parsley, chopped
- 1 tablespoon fresh oregano (or 1 teaspoon dried)
- 1 small shallot, peeled
- 2 cloves garlic, peeled
- ½ jalapeño pepper, seeded (optional, for heat)
- 1 tablespoon fresh lemon juice
- 1 tablespoon red wine vinegar
- ½ cup extra virgin olive oil
- 1 teaspoon kosher salt
- Fresh ground black pepper, to taste
- For the Chicken:
- 2 lbs boneless, skinless chicken thighs
- Kosher salt and freshly ground black pepper, for seasoning
Step-by-Step Instructions
- Make the Chimichurri: In a food processor, combine the cilantro, parsley, oregano, shallot, garlic, and jalapeño. Add the lemon juice, red wine vinegar, olive oil, salt, and pepper. Pulse until the mixture is well combined but still has a nice, coarse texture—you want flecks of herbs, not a puree .
- Marinate the Chicken: Place the chicken thighs in a baking dish or a large resealable bag. Season them generously with salt and pepper. Pour about ¼ cup of the chimichurri over the chicken and turn to coat evenly. Cover and refrigerate for at least 30 minutes, or up to 24 hours for a deeper flavor . Remember to reserve the remaining chimichurri for serving.
- Preheat Your Grill: About 20-30 minutes before you’re ready to cook, take the chicken out of the fridge. Preheat your gas or charcoal grill to medium-high heat (around 400°F). Clean and oil the grill grates to prevent sticking .
- Grill the Chicken: Remove the chicken from the marinade, letting any excess drip off. Place the chicken thighs on the hot grill. Cook for 5-7 minutes per side, or until the internal temperature in the thickest part reaches 165°F . Grill marks and a slight char are a good sign of flavor.
- Rest and Serve: Transfer the grilled chicken to a serving platter and let it rest for 5 minutes. This helps keep it juicy. Spoon the reserved, fresh chimichurri generously over the top of the chicken and serve immediately .
Essential Grilling Tips
- Fresh Herbs are a Must: The vibrant flavor of chimichurri relies entirely on fresh herbs. Using dried herbs just won’t have the same effect . Wash and thoroughly dry your herbs before chopping to ensure the best flavor .
- Mastering the Marinade: The acid in the chimichurri acts as a tenderizer . While 20-30 minutes is enough, marinating for longer will build more complex flavor .
- Safety First: Always split your chimichurri: use one portion as a marinade for the raw chicken and keep the other portion for serving. This prevents the risk of cross-contamination .
- Grilling Chicken Thighs: Thighs are a great choice because they are more forgiving than breasts and stay juicy due to their higher fat content . The ideal doneness temperature is 165°F, but cooking them a few degrees higher to 175°F will make them incredibly tender as the connective tissue breaks down.
Delicious Variations to Try
- Spicy Kick: Keep the seeds in the jalapeño, or add ½ teaspoon of red pepper flakes to the chimichurri for a fiery heat .
- Minty Fresh: For a different herbaceous twist, add a handful of fresh mint to the chimichurri along with the parsley and cilantro .
- Herb Swap: If you’re not a fan of cilantro, you can use flat-leaf parsley instead. For a greener version, add a small amount of arugula .
- Smoky Flavor: Use a charcoal grill with wood chips (like hickory or applewood) for an added layer of smoky flavor that pairs perfectly with the fresh chimichurri.
Storage and Reheating Instructions
Storing Leftovers: Store leftover grilled chicken and chimichurri in separate airtight containers in the refrigerator. The chicken will stay delicious for 3-4 days, while the sauce can last for up to a week .
Reheating Without Drying: To reheat the chicken without drying it out, place it in a baking dish with a splash of chicken broth, cover with foil, and warm in a 300°F oven for 10-15 minutes. You can also gently reheat it in a skillet over medium heat.
Frequently Asked Questions (FAQ)
Can I use chicken breasts instead of thighs?
Yes, but the cooking time will be shorter. Boneless, skinless chicken breasts will take about 5-6 minutes per side over medium-high heat. Always check that the internal temperature reaches 165°F .
Can I use dried herbs for the chimichurri?
Fresh herbs are essential for the vibrant flavor and color of chimichurri. Dried herbs will result in a less bright and flavorful sauce .
How long should I marinate the chicken?
For the best flavor, marinate the chicken for at least 30 minutes. You can marinate it for up to 24 hours for a more intense, infused flavor .
What’s the secret to a good chimichurri?
Use high-quality ingredients, especially good olive oil and fresh herbs. Allow the sauce to sit for a little while after blending so the flavors can meld together .
