Grilled Chimichurri Chicken Thighs
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Sundays are just perfect for grilling, and this is one of those recipes that doesn’t need much to come together.
Jenny Food's Chimichurri already has oil, vinegar, garlic, onion, parsley, basil, oregano, black pepper, and a touch of chili pepper, so we decided to use it as the marinade for boneless, skinless chicken thighs. We added a little salt, let the chicken marinate, and then put it straight on the grill.
Fresh lemon and red pepper flakes are optional if you want a little more heat. Once the chicken is grilled and rested, finish it with a spoonful of Chimichurri before serving.
Ingredients
- 2 lbs boneless, skinless chicken thighs
- ¼ cup Jenny Food's Chimichurri for marinating
- ¾ teaspoon kosher salt (or ½ teaspoon fine/table salt)
- 2–3 tablespoons fresh Jenny Food's Chimichurri, for serving
- Fresh lemon juice (optional, for added flavor)
- Red pepper flakes (optional, for extra spice)
Instructions
1. Marinate the chicken
Place the chicken thighs in a large bowl or resealable bag.
Season the chicken evenly with ¾ teaspoon kosher salt (or ½ teaspoon fine/table salt).
Add ¼ cup of Jenny Food's Chimichurri and toss until every piece of chicken is evenly coated.
(Optional): For added flavor, squeeze a little fresh lemon juice over the chicken. If you prefer some extra heat, add red pepper flakes to taste.
2. Get Ready to Cook
We used a charcoal grill for this recipe, but you can also cook the chicken in an air fryer, oven, or on the stovetop.
If grilling, preheat your grill to medium high heat, around 400 - 450°F.
Remove the chicken from the refrigerator while your grill, air fryer, oven, or pan heats up.
Take each thigh out of the marinade and allow the excess to drip off.
Discard any marinade that has come into contact with the raw chicken.
Cooking options:
- Grill: Cook over medium high heat for approximately 5 - 7 minutes per side.
- Air fryer: Cook at 380°F for about 16 - 20 minutes, flipping halfway through.
- Oven: Bake at 425°F for about 20 - 25 minutes.
- Stovetop: Cook in a skillet over medium to medium high heat for about 5–7 minutes per side.
Cooking times can vary depending on the thickness of the chicken. Whichever method you use, cook until the thickest part of the chicken reaches an internal temperature of 165°F.
3. Grill
Place the chicken thighs directly on the hot grill.
Grill for approximately 5 - 7 minutes per side, depending on thickness, until nicely browned and lightly charred.
The chicken should reach an internal temperature of 165°F at the thickest part.
4. Rest and slice
Transfer the chicken to a clean plate or cutting board and let it rest for about 5 minutes.
Slice into strips or serve the thighs whole.
5. Finish with fresh Chimichurri
Spoon 2–3 tablespoons of Chimichurri over the cooked chicken just before serving.
For a little extra brightness, you can also finish the chicken with a fresh squeeze of lemon or another sprinkle of red pepper flakes.
Always use fresh Chimichurri that has not come into contact with the raw chicken or marinade.
How to Serve It
For this meal, we kept the sides fresh and simple. We went with grilled corn finished with butter, Parmesan, and a sprinkle of Tony Chachere’s Creole Seasoning.
For the salad, we used a 50/50 blend of spinach and spring mix with pomegranate seeds, tomatoes, red onion, and avocado. We dressed it simply with salt, oil, fresh lemon juice, and Trader Joe’s Balsamic Vinegar of Modena.
The combination worked well with the Chimichurri Chicken. The corn added a buttery, savory side while the salad kept the plate fresh and balanced.
You can also serve the chicken with rice, roasted potatoes, grilled vegetables, or warm tortillas, or slice up any leftovers for tacos, salads, or meal prep during the week.
Why Chimichurri Works as a Marinade
Jenny Food's Chimichurri isn't only a finishing sauce. The combination of oil, vinegar, garlic, onion, herbs, and seasonings also makes it an easy marinade for chicken.
The oil helps coat the chicken, the vinegar adds brightness, and the herbs and aromatics bring plenty of flavor.
Prep time: 5 minutes
Cook time: 10 - 14 minutes
Rest time: 5 minutes
Serves: 4 - 6
BBWBCO Tip: Set aside the Chimichurri you're going to use for serving before you start marinating the chicken. That way, you'll have fresh, uncontaminated Chimichurri ready to spoon over the finished dish.
Simple ingredients, and a hot grill, that's all you need for an easy batch of grilled Chimichurri chicken.