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Chimichurri Chicken Thighs

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Boneless, skinless chicken thighs marinated in fresh, zesty chimichurri sauce and cooked to tender perfection herbaceous, citrusy, and slightly spicy for a vibrant main dish.

Ingredients

1 cup fresh cilantro leaves, chopped

1 cup fresh parsley leaves, chopped

2 tablespoons fresh oregano leaves (or 2 teaspoons dried oregano)

1 medium shallot, minced

3 cloves garlic, minced

1 jalapeño, seeded and chopped (leave seeds for more heat)

3 tablespoons fresh lemon juice

2 tablespoons red wine vinegar

½ cup extra-virgin olive oil

1 teaspoon kosher salt (adjust to taste)

½ teaspoon freshly ground black pepper

2 lbs boneless, skinless chicken thighs

Instructions

  1. In a food processor or bowl, combine cilantro, parsley, oregano, shallot, garlic, jalapeño, lemon juice, red wine vinegar, olive oil, salt, and pepper. Blend or stir until well combined.
  2. Reserve about ¼ cup of chimichurri for serving. Place remaining sauce in a bowl or zip-top bag with the chicken thighs. Toss to coat evenly and marinate for at least 20–30 minutes, or up to 24 hours for deeper flavor.
  3. Grill/Stovetop: Heat grill or skillet over medium-high. Cook chicken 5–7 minutes per side, until internal temperature reaches 165°F.
  4. Oven: Preheat oven to 375–390°F. Arrange chicken on a baking sheet and cook for 20–25 minutes, until done.
  5. Let chicken rest briefly, then drizzle with reserved chimichurri before serving.

Notes

Fresh herbs give the brightest flavor—avoid substituting dried parsley or cilantro.

For extra heat, keep jalapeño seeds or add red pepper flakes.

Chimichurri can be made 1–2 days ahead and stored in the fridge.

Grilling adds a smoky char, but baking is perfect for hands-off cooking.

This recipe is naturally gluten-free—just confirm labels on vinegar.

Nutrition

Find it online: https://justsosavory.com/chimichurri-chicken-thighs/