Juicy Chicken with Chimichurri

This incredible Argentinian-inspired grilled chicken thigh recipe has become my go-to for both weeknight dinners and weekend gatherings. The vibrant chimichurri sauce doubles as both a marinade and finishing sauce, creating layers of bold, herbaceous flavor that perfectly complement the juicy chicken thighs.

I discovered this recipe during a summer when I was obsessed with South American cuisine. What started as culinary exploration quickly became a family favorite that even my pickiest eaters request regularly. The bright green sauce and smoky grilled chicken create a perfect harmony of flavors.

Ingredients

• Fresh cilantro: provides bright, citrusy notes that form the foundation of authentic chimichurri
• Fresh Italian parsley: adds a clean, peppery element that balances the cilantro perfectly
• Fresh oregano: delivers an earthy Mediterranean flavor that elevates the sauce, look for bright green leaves
• Small shallot: contributes a mild oniony sweetness without overpowering the herbs, choose firm ones with tight skin
• Garlic cloves: add essential pungency and depth, select firm cloves without green sprouts
• Jalapeno pepper: brings a gentle heat that can be adjusted based on your preference, remove seeds for milder flavor
• Fresh lemon juice: provides acidity that brightens all the flavors, use freshly squeezed for best results
• Red wine vinegar: adds tangy complexity that helps tenderize the chicken
• Olive oil: creates the silky base that carries all the flavors, choose good quality extra virgin
• Boneless skinless chicken thighs: offer rich flavor and stay juicy even when slightly overcooked, look for even sized pieces

Step-by-Step Instructions

Prepare the chimichurri base:

Add all fresh herbs, shallot, garlic and jalapeno to your food processor. Pulse just until roughly chopped but not pureed. The texture should remain somewhat coarse to maintain the traditional chimichurri consistency. This initial step allows the aromatic ingredients to release their essential oils.

Add the liquid ingredients:

Pour in the lemon juice, red wine vinegar, olive oil, salt and freshly ground pepper. Pulse again just until everything is well incorporated but still maintains texture. The acid from the lemon and vinegar will begin to slightly "cook" the herbs, releasing more flavor compounds. The mixture should be loose enough to pour but thick enough to cling to the chicken.

Marinate the chicken:

Place chicken thighs in a shallow baking dish and season both sides with salt and pepper. Pour about 1/4 cup of the fresh chimichurri over the chicken, turning pieces to ensure complete coverage. Allow to marinate for at least 20 minutes at room temperature or up to 24 hours in the refrigerator. The longer marinating time allows the acids to tenderize the meat while the herbs infuse flavor.

Grill to perfection:

Preheat your grill to medium high heat. Remove chicken from marinade and place on hot grill. Cook approximately 5 to 6 minutes per side until juices run clear and internal temperature reaches 165°F. The high heat will create beautiful grill marks while locking in juices. Let rest for 3 minutes before serving to allow juices to redistribute.

Serve with extra sauce:

Arrange grilled chicken on a serving platter and drizzle with additional fresh chimichurri. The contrast between the grilled, marinated meat and the bright, fresh sauce creates incredible depth of flavor. Serve remaining sauce on the side for guests to add as desired.

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The bright green color of chimichurri comes from using fresh herbs rather than dried. I particularly love the balance between cilantro and parsley in this recipe. My first attempt years ago used only parsley, but adding cilantro creates that perfect balance between traditional Argentinian chimichurri and a more accessible flavor profile that even herb-skeptical family members enjoy.

Storing Leftovers

The cooked chicken thighs store beautifully in an airtight container in the refrigerator for up to 3 days. To reheat, cover loosely and microwave until just warm throughout, about 1 minute per thigh. Alternatively, wrap in foil and heat in a 300°F oven for about 15 minutes. Avoid overheating as this can dry out even juicy thighs.

Store unused chimichurri sauce separately in a glass jar with a tight fitting lid. The olive oil will solidify slightly when refrigerated but will return to normal consistency at room temperature. Bringing the sauce to room temperature before serving leftover chicken allows the flavors to fully express themselves.

Make It Your Own

This versatile recipe welcomes thoughtful adaptations. For a spicier version, leave the jalapeno seeds in or substitute with hotter peppers like serrano or habanero. Prefer a milder sauce? Omit the pepper entirely and let the herbs shine.

Red wine vinegar can be replaced with white wine vinegar or even apple cider vinegar in a pinch. Each acid brings its own character to the sauce. Similarly, lemon juice can be swapped for lime juice for a different citrus note that pairs beautifully with the cilantro.

For a heartier meal, marinate and grill vegetables alongside the chicken. Bell peppers, zucchini, and red onions take on wonderful flavor from both the grill and a light brushing of chimichurri.

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Perfect Pairings

This Argentinian inspired dish pairs magnificently with simple sides that complement without competing. Consider serving with a side of rice pilaf to absorb the extra chimichurri sauce or crusty bread for dipping. A simple green salad dressed with olive oil and lemon juice echoes the bright flavors in the chimichurri.

For beverages, reach for a crisp Argentinian Torrontés white wine or a medium bodied Malbec if you prefer red. The herbal notes in the chimichurri also pair wonderfully with a citrusy wheat beer or even a classic gin and tonic garnished with lime.

Frequently Asked Questions About Recipes

→ Can I use other cuts of chicken for this dish?

Yes! While boneless skinless thighs are recommended for their juiciness, you can substitute chicken breasts, drumsticks, or bone-in thighs. For chicken breasts, cut large ones in half and pound to 1/2 inch thickness if needed - they'll cook faster (about 4 minutes per side). Bone-in cuts will require additional cooking time.

→ How long can I marinate the chicken?

You can marinate the chicken for as little as 20 minutes or up to 24 hours in the refrigerator. Longer marinating will intensify the flavor, but even a short marination time will still produce delicious results.

→ How long does chimichurri sauce keep?

While chimichurri sauce will keep for up to a week when stored in an airtight container in the refrigerator, it tastes best when used within 1-2 days of preparation when the herbs are at their freshest.

→ Can I make chimichurri without a food processor?

Absolutely! While a food processor makes quick work of the sauce, you can finely chop all ingredients by hand and mix together in a bowl. This will give your chimichurri a slightly more rustic texture, which many people prefer.

→ Is this dish spicy?

The recipe includes half a seeded jalapeño, which adds flavor with minimal heat. For a spicier version, include the seeds or use a hotter pepper like serrano. To reduce heat completely, omit the jalapeño or substitute with bell pepper for flavor without heat.

→ What sides pair well with this chicken?

This Argentinian-inspired dish pairs wonderfully with grilled vegetables, roasted potatoes, a simple green salad, or rice. The vibrant chimichurri also tastes great drizzled over any side dishes for extra flavor.