Ingredients
– 2 lbs boneless, skinless chicken thighs [forms the base with rich, juicy protein]
– 1/2 teaspoon fine sea salt [seasons the chicken for enhanced flavor]
– 1 cup finely chopped flat-leaf parsley [adds fresh, antioxidant-rich greens to the sauce]
– 4 finely minced garlic cloves [brings aromatic depth and health benefits]
– 1/3 cup olive oil [provides healthy fats and a smooth base for the sauce]
– 2 1/2 tablespoons red wine vinegar [offers tang and helps tenderize]
– 1/2 teaspoon dried oregano (or 1 tablespoon fresh oregano) [infuses earthy notes]
– 1/2 teaspoon salt [balances the sauce’s flavors]
– 1/4 teaspoon freshly ground black pepper [adds a subtle spice]
– 1/4 teaspoon crushed red pepper flakes [brings mild heat for zesty flair]
Instructions
1-Prepare the chimichurri sauce by combining 1 cup finely chopped flat-leaf parsley, 4 finely minced garlic cloves, 1/3 cup olive oil, 2 1/2 tablespoons red wine vinegar, 1/2 teaspoon dried oregano (or 1 tablespoon fresh oregano), 1/2 teaspoon salt, 1/4 teaspoon freshly ground black pepper, and 1/4 teaspoon crushed red pepper flakes in a bowl. Mix well, cover, and refrigerate for at least 2 hours or overnight to let the flavors blend.
2-Season the 2 lbs boneless, skinless chicken thighs with 1/2 teaspoon fine sea salt. Coat the chicken with half of the chimichurri sauce, then cover and marinate for 15 minutes or refrigerate overnight for deeper flavor. If marinated overnight, bring the chicken to room temperature before cooking.
3-Preheat a grill to medium-high heat or heat a heavy skillet with a bit of olive oil over medium heat. This step ensures even cooking and a nice sear on the chicken.
4-Cook the chicken for 5-7 minutes per side until it reaches an internal temperature of 165°F (74°C). This method keeps the meat tender and full of flavor, whether you’re grilling or using a skillet. Serve immediately with the remaining chimichurri sauce spooned over the top for a fresh finish.
5-For variations, you can bake the chicken at 400-425°F for 25-35 minutes, finishing with a quick broil for crispy edges. Remember, reserving half the sauce ensures it’s safe for serving without cross-contamination.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🌡️ Use a meat thermometer to ensure chicken reaches exactly 165°F to avoid overcooking and drying out the meat
🥫 Always reserve half the chimichurri sauce for serving – never use sauce that touched raw chicken
📦 The chimichurri sauce can be made up to 3 days in advance and stored in the refrigerator for even better flavor development
- Prep Time: 15 minutes
- Marinating Time: 2 hours 15 minutes
- Cook Time: 14 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Argentinian
Nutrition
- Serving Size: 2 chicken thighs
- Calories: 446
- Sugar: 1g
- Sodium: 512mg
- Fat: 37g
- Saturated Fat: 6g
- Unsaturated Fat: 28g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 95mg