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Chimichurri Chicken Thighs

Chimichurri chicken thighs with golden-charred, crispy skin are grilled and finished with a vibrant emerald chimichurri sauce. The herb-forward chimichurri pools around the base and seeps into the char marks for maximum flavor in every bite.
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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: Dinner
Cuisine: Argentine-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 food processor
  • 1 grill

Method
 

Make the chimichurri
  1. Blend fresh flat-leaf parsley, fresh 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 the mixture in half.
Marinate the chicken
  1. Season bone-in skin-on chicken thighs with salt, pepper, garlic powder, and smoked paprika. Brush with half the chimichurri and marinate for 30 minutes.
Grill
  1. Preheat the grill to medium-high and oil the grates. Grill the chicken skin-side down for 7-8 minutes until the skin is crispy and golden.
Finish cooking
  1. Flip the thighs and grill another 12-15 minutes until internal temperature reaches 165°F. Keep grilling until the skin is deeply golden and charred at the edges.
Rest and serve
  1. Rest the chicken for 5 minutes, then plate and drizzle the reserved chimichurri generously over the top. Serve with extra chimichurri on the side so the sauce can pool at the base.

Notes

For best char and crisp skin, keep the grill at medium-high and avoid moving the thighs during the first skin-side cook. Refrigerate leftover chicken and chimichurri separately in airtight containers for up to 3 days; freeze cooked chicken for up to 2 months (sauce may lose some freshness). If you want it dairy-free and gluten-free, this recipe already fits those needs; for lower-sodium, reduce added salt and taste the chimichurri at the end.