Juicy Chicken with Chimichurri

This zesty grilled chicken thigh recipe transforms ordinary poultry into an extraordinary meal with the bright, herbaceous flavors of Argentine chimichurri sauce. The beauty of this dish lies in its versatility – the vibrant green sauce works double-duty as both a marinade and serving sauce, infusing the chicken with bold flavors while keeping it incredibly juicy.

I first made this chimichurri chicken for a summer backyard gathering, and it's since become my go-to impressive-yet-easy dinner recipe. The bright green sauce never fails to elicit compliments, and I love how it transforms affordable chicken thighs into something restaurant-worthy.

Ingredients

• Fresh cilantro: provides essential brightness and is traditional in authentic chimichurri
• Fresh Italian parsley: adds peppery freshness and vibrant color
• Fresh oregano: delivers aromatic earthiness look for bright green leaves without wilting
• Shallot: offers mild onion flavor without overwhelming the herbs
• Garlic cloves: provide essential pungency use fresh not pre-minced for best flavor
• Jalapeño pepper: adds gentle heat without overpowering remove seeds for milder sauce
• Fresh lemon juice: brightens all the flavors with necessary acidity
• Red wine vinegar: provides traditional tang and helps preserve the sauce
• Olive oil: creates the perfect emulsion and carries all the herbaceous flavors
• Kosher salt: enhances all flavors choose kosher over table salt for better flavor
• Boneless skinless chicken thighs: stay incredibly juicy and are forgiving when grilled

Step-by-Step Instructions

Prepare the chimichurri:

Process all herbs and aromatics in a food processor until finely chopped but not completely pureed. The texture should remain slightly chunky for an authentic chimichurri. Make sure to pulse rather than run continuously to maintain texture.

Create the emulsion:

Add the lemon juice, red wine vinegar, olive oil, salt and pepper to the herb mixture. Pulse until well combined but still maintaining some texture. The acid from the lemon and vinegar will help preserve the bright green color.

Marinate the chicken:

Place chicken thighs in a baking dish and season with salt and pepper. Pour about a quarter cup of the chimichurri over the chicken, turning to coat completely. Allow to marinate for at least 20 minutes or overnight in the refrigerator for deeper flavor penetration.

Prepare for grilling:

Remove chicken from refrigerator about 15 minutes before cooking to take the chill off. Meanwhile, preheat your grill to medium high heat, about 400°F. Clean and oil grates to prevent sticking.

Grill to perfection:

Grill chicken thighs for approximately 5-6 minutes per side until juices run clear and internal temperature reaches 165°F. The natural fat in thighs helps them stay juicy even when cooked to proper temperature.

Serve with fresh chimichurri:

Plate the grilled chicken and generously spoon fresh, unused chimichurri over the top. The contrast between the charred chicken and bright green sauce is visually stunning and incredibly flavorful.

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The jalapeño in this chimichurri is my secret weapon. I discovered that leaving a few seeds adds just the right amount of gentle heat without overwhelming the herbs. My family now requests this "green chicken" regularly, and I love that I can prepare the sauce ahead of time for easy weeknight cooking.

Make-Ahead Options

The chimichurri sauce can be prepared up to 2 days in advance and stored in an airtight container in the refrigerator. While it will keep for up to a week, the vibrant flavors and bright green color are best within the first 48 hours. If making ahead, reserve some sauce separately for serving to avoid cross-contamination with the raw chicken marinade.

Perfect Pairings

This Argentine-inspired chicken pairs beautifully with simple sides that let the chimichurri shine. Try serving with crusty bread to soak up extra sauce, a simple green salad, or roasted potatoes. For a complete South American experience, serve alongside grilled vegetables and a glass of Malbec wine from Argentina's Mendoza region.

Chimichurri Variations

Traditional Argentine chimichurri doesn't typically include cilantro, focusing instead on parsley, oregano, and sometimes mint. This version incorporates cilantro for extra brightness, but you can adjust the herb balance to your preference. For a spicier version, include more jalapeño seeds or substitute red pepper flakes. Some regions add a touch of cumin or smoked paprika for depth.

Recipe FAQs

→ Can I use chicken breasts instead of thighs?

Yes! Chicken breasts work well as a substitute. For best results, cut large breasts in half and pound them to about 1/2 inch thickness for even cooking. They will cook more quickly than thighs, requiring approximately 4 minutes per side on the grill.

→ How long can I marinate the chicken?

You can marinate the chicken for as little as 20 minutes or as long as 24 hours in the refrigerator. Longer marinating time allows the flavors to penetrate more deeply into the meat.

→ How long does chimichurri sauce keep?

While chimichurri sauce will keep for up to a week in the refrigerator, it tastes best when used within 1-2 days of making it as the fresh herbs will begin to lose their vibrant flavor over time.

→ Can I make chimichurri without a food processor?

Absolutely! While a food processor makes quick work of the sauce, you can also finely chop all the ingredients by hand and mix them together in a bowl. This will give you a slightly more rustic texture that works beautifully with grilled meats.

→ What sides pair well with chimichurri chicken?

This versatile dish pairs wonderfully with grilled vegetables, roasted potatoes, rice, or a simple green salad. The bright, herbaceous flavors of the chimichurri complement starchy sides especially well.

→ Is this dish gluten-free?

Yes! This chicken with chimichurri is naturally gluten-free, making it a great option for those with gluten sensitivities or celiac disease.