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Chimichurri Chicken Thighs

Chimichurri chicken thighs with grilled, golden-charred skin and a vibrant emerald herb sauce that pools around the base. Mostly-smooth chimichurri drenches every char mark for a zippy, garlicky Argentine-style weeknight chicken dinner.
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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
chicken seasonings
  • 0.25 tsp Salt to taste
  • 0.25 tsp pepper to taste
  • 0.5 tsp garlic powder to taste
  • 0.5 tsp smoked paprika to taste
chimichurri
  • 1 cup fresh flat-leaf parsley packed
  • 0.25 cup fresh cilantro
  • 4 clove garlic
  • 0.33 cup olive oil
  • 2 tbsp red wine vinegar
  • 1 tsp dried oregano
  • 0.5 tsp red pepper flakes
  • 0.25 tsp Salt to taste
  • 0.25 tsp pepper to taste

Equipment

  • 1 food processor
  • 1 grill

Method
 

Make the chimichurri
  1. Blend parsley, cilantro, garlic, olive oil, red wine vinegar, oregano, and red pepper flakes in a food processor until mostly smooth but still textured. Scrape down as needed so the mixture looks vibrant green with visible herb specks.
  2. Season the chimichurri with salt and pepper to taste, then divide it in half. Set aside one half for marinating and reserve the other for drizzling.
Marinate the chicken
  1. Season chicken thighs with salt, pepper, garlic powder, and smoked paprika. Coat evenly so the skin looks lightly speckled with spices.
  2. Brush the chicken with half the chimichurri and marinate for 30 minutes. The surface should turn greener where the sauce clings to the skin and seasonings.
Grill
  1. Preheat the grill to medium-high and oil the grates. A brief sizzle when you place chicken down is your cue the grates are ready.
  2. Grill chicken skin-side down for 7-8 minutes until the skin is crispy and golden. Look for a deep golden color and visible char along the edges.
  3. Flip and grill for another 12-15 minutes until the internal temperature reaches 165°F. The juices should run clear and the skin should remain crisp with caramelized char.
Finish and serve
  1. Rest the chicken for 5 minutes before serving. The meat should relax and stay juicy while the charred skin sets.
  2. Plate the chicken and drizzle the reserved chimichurri generously over the top. Emerald sauce should pool around the base and seep into the char marks.
  3. Serve with extra chimichurri on the side. The finishing sauce should look fresh, herb-speckled, and glossy.

Notes

Pro tip: Don’t fight the char—grill skin-side down until it turns deep golden so the fat renders and crisps. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently so the skin doesn’t go rubbery. Freezing is not recommended for best texture. For a lighter option, use less oil in the chimichurri (about 2 tbsp instead of 1/3 cup) and keep the marinade time the same.