Description
Tender grilled chicken thighs marinated and topped with a zesty chimichurri sauce, perfect for weeknight dinners. This vibrant, herb-packed dish delivers bold flavor and freshness in under an hour.
Ingredients
1/2 cup fresh cilantro (finely chopped)
1/2 cup fresh parsley (finely chopped)
3 garlic cloves (minced)
1/4 cup olive oil
2 tablespoons red wine vinegar
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
8 boneless, skinless chicken thighs
Instructions
In a food processor, combine cilantro, parsley, garlic, olive oil, vinegar, oregano, salt, and pepper until finely chopped to form a smooth chimichurri.
Place chicken thighs in a large bowl and pour half the chimichurri over them. Stir to coat evenly. Cover and refrigerate for 30 minutes to 1 hour.
Preheat grill to medium-high heat. Remove chicken from marinade and discard unused chimichurri.
Grill chicken thighs for 6-8 minutes per side, or until internal temperature reaches 165°F (75°C) and skin is charred.
Serve grilled chicken topped with remaining chimichurri sauce.
Notes
Marinate chicken for at least 30 minutes for optimal flavor.
Adjust vinegar or oil to suit your taste.
Leftover chimichurri can be stored in an airtight container in the fridge for up to 3 days.
- Prep Time: 10
- Cook Time: 20
- Category: Dinner
- Method: Grilling
- Cuisine: Argentine
Nutrition
- Serving Size: 2 chicken thighs
- Calories: 320
- Sugar: 2g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 2g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 120mg