Grilled Chimichurri Chicken Thighs with Fresh Herbs
These Chimichurri Chicken Thighs are the grilled chicken recipe I make when I want something that delivers real, deep flavor without a complicated marinade. Boneless chicken thighs get coated in a punchy, herb-packed chimichurri made with parsley, cilantro, and chives, then grilled over medium-high heat until charred and juicy. The two-batch method is the key. Half the chimichurri marinates the chicken, and the other half stays pristine for spooning over everything at the table. Herby, bright, punchy, and exactly what a summer cookout should taste like!
I had been buying chimichurri marinated chicken thighs from my local butcher for weeks before I finally decided to make it from scratch myself. I am so glad I did! Once you make your own chimichurri you will never go back; the freshness and brightness of a homemade sauce is in a completely different league. The detail I am most proud of in this recipe is the chives; they are the quiet third herb that most chimichurri recipes skip entirely, and they add a mild allium note that ties the cilantro and parsley together without overpowering either. If you love grilled chicken, you will also want to try my Baked Salmon and Potatoes with Patatas Bravas Sauce, Slow Roasted Salmon with Spring Risotto, and Grilled Swordfish.
Ingredients Notes
Fresh herbs are the star here! I love to use flat-leaf parsley, cilantro, and chives; all three need to be vibrant and fragrant, not wilted or yellowing. The chives are non-negotiable; they are the quiet third herb that makes this chimichurri taste distinctly different from every other version out there. For the garlic, roughly chop it before it goes into the food processor rather than adding whole cloves; it distributes more evenly and you won’t end up with a chunk of raw garlic in one bite. Red wine vinegar is the right acid here; it adds brightness and sharpness without the floral note that lemon would bring. For the chicken, thighs are the only cut I would use for this recipe. The extra fat is what keeps them incredibly moist and juicy on the grill, even if you push them a little past 165°F. I cook a lot of seafood and the principle is the same; a fattier cut is a more forgiving cut, and on a hot grill that forgiveness makes all the difference.
A Few Testing Notes:
Getting the herb ratios right took a few rounds. Too much cilantro early on and the sauce felt one-dimensional; too much parsley and it lost its brightness. The chives were actually a late addition and they were the detail that changed everything; that mild, sharp bite they bring ties the cilantro and parsley together in a way I wasn’t expecting. The other big discovery was quantity. My first batch was just enough to marinate the chicken and the flavor was still great, but I really missed having extra chimichurri to spoon generously over everything at the table. Doubling the batch and reserving half before the chicken ever touches it was the fix, and now I would never make it any other way.
How to Make Risotto with Salmon
- Make the chimichurri. You can use a food processor or do it by hand!
2. Season your chicken thighs with salt and pepper.
3. Add half the chimichurri to the chicken thighs. Marinate at room temperature for 30-60 minutes, or cover and refrigerate for up to 12 hours. Pull the chicken out 30 minutes before grilling so it is not cold when it hits the grates.
4. Grill your chicken thighs with chimichurri. Top with extra sauce for serving!
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Grilled Chimichurri Chicken Thighs with Fresh Herbs
Equipment
- Large rimmed baking sheet or platter
- Food processor (optional; see note)
- instant read thermometer
- Grill or grill pan
- Paper towels and neutral oil for the grates
- cutting board
- Sharp knife
Ingredients
For the chimichurri:
- 1 cup fresh flat-leaf parsley tightly packed
- 1/2 cup fresh cilantro tightly packed
- 1/4 cup fresh chives roughly chopped
- 4 garlic cloves roughly chopped
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 3 tablespoons red wine vinegar
- 1/2 cup good olive oil
For the chicken:
- 2 pounds boneless skinless chicken thighs about 6-8 thighs
- Kosher salt and freshly ground black pepper
- Neutral oil for the grill grates
Instructions
- Combine the parsley, cilantro, chives, garlic, red pepper flakes, salt, and pepper in a food processor. Pulse 8-10 times until finely chopped but not pureed; you want texture, not a paste. No food processor? No problem; finely chop everything by hand with a sharp knife and stir together in a bowl. Transfer to a bowl, stir in the red wine vinegar, then stream in the olive oil and stir to combine. Taste and adjust salt.1 cup fresh flat-leaf parsley, 1/2 cup fresh cilantro, 1/4 cup fresh chives, 4 garlic cloves, 1/2 teaspoon red pepper flakes, 1/2 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper, 3 tablespoons red wine vinegar, 1/2 cup good olive oil
- Spoon half the chimichurri into a separate bowl and cover tightly; this is your serving sauce and it stays pristine. Season the chicken thighs generously on both sides with salt and pepper, add them to the remaining chimichurri, and toss to coat. To marinate, you have two options: at room temperature for 30 to 60 minutes, or covered in the refrigerator for up to 8 hours. The room temperature method is great if you’re grilling right away. If you’re prepping ahead, the fridge is your friend. Either way, pull the chicken out 30 minutes before grilling so it is not cold when it hits the grates.2 pounds boneless skinless chicken thighs, Kosher salt and freshly ground black pepper
- Heat a gas or charcoal grill to medium-high. Once hot, brush the grates with a folded paper towel dipped in neutral oil for a clean, well-oiled surface.Neutral oil
- Remove the chicken from the marinade and shake off any excess; large herb pieces on the surface will burn rather than char. Lay the thighs flat on the grill and cook undisturbed for 5-6 minutes until they release easily with good char marks. Flip and cook another 4-5 minutes until cooked through and the internal temperature reads 165°F (74°C).
- Transfer to a cutting board and rest for 5 minutes. Slice against the grain or serve whole, arrange on a platter, and spoon the reserved chimichurri generously over the top. Put the rest of the chimichurri on the table.