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Chimichurri Chicken Thighs

Chimichurri chicken thighs with grilled, golden-charred skin and a vibrant emerald chimichurri that pools around the base. Bone-in, skin-on thighs are marinated briefly, grilled until 165°F, then finished with a generous drizzle of herby sauce.
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Prep Time 15 minutes
Cook Time 25 minutes
marinating 30 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Argentine-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

chicken thighs
  • 4 bone-in skin-on chicken thighs
  • 1 salt to taste
  • 1 pepper to taste
  • 1 garlic powder to taste
  • 1 smoked paprika to taste
chimichurri
  • 1 cup fresh flat-leaf parsley packed
  • 0.25 cup fresh cilantro
  • 4 garlic cloves
  • 0.33 cup olive oil
  • 2 tbsp red wine vinegar
  • 1 tsp dried oregano
  • 0.5 tsp red pepper flakes
  • 1 salt to taste
  • 1 pepper to taste

Equipment

  • 1 food processor
  • 1 grill

Method
 

Make the chimichurri
  1. Blend parsley, cilantro, garlic, olive oil, red wine vinegar, dried oregano, and red pepper flakes in a food processor until mostly smooth but still textured. Season with salt and pepper, then divide into two portions.
Marinate the chicken
  1. Season the chicken thighs with salt, pepper, garlic powder, and smoked paprika. Brush with half the chimichurri and marinate for 30 minutes.
Grill and finish
  1. Preheat the grill to medium-high and oil the grates. Grill chicken skin-side down for 7-8 minutes until the skin is crispy and golden.
  2. Flip the thighs and continue grilling for 12-15 minutes until the internal temperature reaches 165°F. The surface should stay deep golden with visible char marks.
  3. Rest the chicken for 5 minutes before plating. Drizzle the reserved chimichurri generously over the top and let it pool around the base.
  4. Serve with extra chimichurri on the side for dipping and additional coating. Keep a bit of sauce available so each bite gets herbs and acidity.

Notes

Pro tip: keep a little texture in the chimichurri by pulsing rather than fully puréeing—this helps the sauce cling to charred skin. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently so the skin doesn’t lose crispness. Freeze chimichurri separately in portions for up to 2 months. For a lower-fat swap, use skinless thighs and reduce the olive oil to about 1/4 cup while keeping the vinegar amount the same.