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 â…“ 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
