Description
Tender and flavorful grilled Chimichurri Chicken made with juicy boneless chicken thighs marinated in a zesty chimichurri sauce. Perfect for a quick and delicious meal!
Ingredients
Units
Scale
For the chicken
- 8 boneless skinless chicken thighs
For the chimichurri sauce
- 1/2 cup finely chopped flat leaf parsley leaves
- 1 tablespoon finely chopped oregano leaves or 1 teaspoon dried oregano
- 1 tablespoon finely chopped red chili pepper (from one small chili pepper) or 1/2 teaspoon dried red pepper flakes
- 3 to 4 garlic cloves finely chopped
- 1/2 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Make the chimichurri sauce. Add the parsley, oregano, chili pepper, garlic, olive oil, vinegar, salt, and pepper to a small bowl. Stir together. Note: You can also prepare the chimichurri sauce a day in advance and store in the fridge.
- Marinate the chicken. Place the chicken in a bowl and pour about ⅓ of the chimichurri sauce on top. Make sure the chicken pieces are well coated, then cover and marinate in the fridge for 20 to 30 minutes.
- Cook the chicken. Heat an outdoor grill or indoor grill pan over medium-high heat. Oil the grates, then grill the chicken for about 4 to 6 minutes per side, until the internal temperature reaches 165°F (75°C). Alternatively, you can cook the chicken in a skillet.
- Top with sauce and serve. Transfer the chicken to a serving plate and spoon the remaining chimichurri sauce on top.
Notes
- Optional: If you’d like to get a little more surface area on the grill, you can pound the chicken thighs a bit flatter.
- Storage tips: Leftovers can be stored in the fridge for 4 to 5 days or frozen for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 260kcal
- Sugar: 0.2g
- Sodium: 249mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0.02g
- Carbohydrates: 1g
- Fiber: 0.5g
- Protein: 22g
- Cholesterol: 107mg
