Juicy, flavorful, and kissed with smoky char, these grilled chicken thighs with chimichurri marinade are a summer essential.
They’re fresh, vibrant, and incredibly simple to prepare, making them perfect for both weeknight dinners and weekend cookouts.
Why You’ll Love This Recipe
It uses boneless, skinless chicken thighs that stay juicy on the grill.
The chimichurri marinade is fresh, zesty, and packed with herbs.
Quick to prepare—just marinate and grill.
Pairs beautifully with vegetables, rice, or flatbreads.
What You’ll Need (Ingredient Highlights)
Fresh herbs – Cilantro, parsley, and oregano bring bright, herbal flavor.
Shallot, garlic, and jalapeño – Aromatics that add depth and a gentle heat.
Olive oil, lemon juice, and red wine vinegar – Balance richness with tang.
Chicken thighs – Boneless, skinless cuts grill quickly and stay tender.
Salt and pepper – Essential for seasoning and balance.
Pro Tips Before You Start
For best flavor, marinate the chicken at least 2 hours, but up to 24.
Let chicken rest at room temperature for 15 minutes before grilling.
Preheat grill well to ensure searing and prevent sticking.
Reserve some chimichurri to serve on the side instead of using all as marinade.
How to Make Chicken Thigh Grill Recipe
Step 1 – Prepare the chimichurri
In a food processor, blend cilantro, parsley, oregano, shallot, garlic, and jalapeño.
Add lemon juice, vinegar, olive oil, salt, and pepper. Pulse until finely chopped.
Step 2 – Marinate the chicken
Season chicken thighs with salt and pepper.
Coat with 1/4 cup of chimichurri and refrigerate for 20 minutes to 24 hours.
Step 3 – Grill the chicken
Heat grill to medium-high.
Cook thighs for 5–6 minutes per side, until juices run clear.
Step 4 – Serve
Top with reserved chimichurri and enjoy immediately.
What to Serve Them With
Grilled vegetables like peppers or zucchini.
Warm flatbreads or rice pilaf.
A fresh salad with lemon dressing.
Roasted potatoes or corn on the cob.
Variations / Substitutions
Swap chicken thighs for chicken breasts or drumsticks.
Add red pepper flakes for extra spice.
Try lime juice instead of lemon for a citrusy twist.
Make it dairy-free with olive oil only—skip butter or ghee.
Storage & Leftovers
Refrigerate leftovers in an airtight container for up to 3 days.
Reheat gently on the stove or in the oven.
Slice leftovers to use in wraps, salads, or sandwiches.
FAQs
Can I use chicken breasts instead of thighs?
Yes, but thighs are juicier and more forgiving on the grill.
Do I need to marinate overnight?
Not required, but longer marinating deepens the flavor.
Can I bake instead of grill?
Yes, bake at 400°F for 20–25 minutes, then broil for char.
Is this recipe spicy?
It has a mild heat from jalapeño, but you can adjust to taste.
Can I freeze marinated chicken?
Yes, freeze raw marinated chicken for up to 2 months. Thaw before grilling.
How do I know when chicken is cooked?
Use a thermometer—165°F internal temperature is ideal.
Can I make chimichurri ahead?
Yes, store in the fridge up to 3 days. Bring to room temp before serving.
What side dishes go best?
Rice, potatoes, grilled veggies, or a crisp salad.
Can I cook this indoors?
Yes, use a grill pan or cast iron skillet for similar results.
What if I don’t have a food processor?
Finely chop the herbs and mix by hand for a rustic chimichurri.
Final Thoughts
This Chicken Thigh Grill Recipe is all about fresh flavors, easy preparation, and a juicy finish.
With a zesty chimichurri marinade and smoky char from the grill, it’s a dish that never disappoints.
Perfect for summer dinners or year-round grilling.
