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Chimichurri Chicken Thighs

Chimichurri chicken thighs with a bright green herb sauce—grilled until the skin is deeply charred and crispy, then drenched in chimichurri. This Argentine-style herb sauce chicken is garlicky, tangy, and richly flavored in every bite.
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Prep Time 20 minutes
Cook Time 20 minutes
marinating 30 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Argentinian-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 bone-in skin-on chicken thighs Pat dry for best crisping.
  • 2 tbsp olive oil Use for rub and initial coating.
  • 1 tsp salt For seasoning the chicken.
  • 0.5 tsp black pepper For seasoning the chicken.
Chimichurri
  • 1 cup fresh flat-leaf parsley Packed.
  • 0.25 cup fresh cilantro Optional.
  • 4 garlic cloves Use fresh garlic.
  • 0.5 cup olive oil Drizzle in slowly for a rough sauce.
  • 3 tbsp red wine vinegar Adds tang.
  • 0.5 tsp red pepper flakes Adjust heat to taste.
  • 0.5 tsp salt For chimichurri.
  • 0.25 tsp black pepper For chimichurri.

Equipment

  • 1 food processor
  • 1 grill

Method
 

Make the chimichurri
  1. Pulse fresh flat-leaf parsley, fresh cilantro (if using), and garlic cloves in a food processor until finely chopped with some texture remaining. Slowly drizzle in olive oil while pulsing to form a rough, vivid green sauce.
  2. Add red wine vinegar, red pepper flakes, salt, and black pepper, then blend briefly to combine. Transfer to a bowl and set aside.
Marinate the chicken
  1. Rub bone-in skin-on chicken thighs with olive oil, salt, and black pepper until evenly coated. Reserve 2 tablespoons chimichurri, spread it over the thighs, and coat thoroughly.
  2. Rest the chicken for 30 minutes at room temperature (or refrigerate if your kitchen is warm) so the marinade can soak in. Let it come off-cold slightly before grilling for more even cooking.
Grill and finish
  1. Preheat the grill to medium-high heat. Make sure grates are clean for crisp skin.
  2. Grill chicken thighs skin-side down for 8-10 minutes until the skin is crispy and deeply charred. Keep the lid closed as much as possible to maintain grill heat.
  3. Flip the thighs and grill 8-10 more minutes until the thickest part reaches 175F. Grill time may vary based on thigh size—look for a firm texture and deep browning.
  4. Rest the grilled thighs for 5 minutes off the heat. Spoon fresh chimichurri generously over the top so it pools around the charred skin.

Notes

Pro tip: keep the chimichurri slightly rough rather than fully smooth—its herb texture clings to charred skin. Refrigerate leftover chimichurri chicken in an airtight container for up to 3 days; the grilled chicken can be frozen for up to 2 months (best texture if frozen without extra sauce). For a lower-sodium option, reduce the added salt in both the rub and chimichurri and taste after blending.