Ingredients
4 bone-in or boneless chicken thighs
2 cups fresh parsley, chopped
1 tbsp fresh oregano leaves
2 cloves garlic, minced
1/3 cup olive oil
2 tbsp fresh lemon juice
1 tsp red pepper flakes (optional)
Salt to taste
Black pepper to taste
2 tbsp red onion, finely chopped
Instructions
Combine parsley, oregano, garlic, olive oil, lemon juice, red pepper flakes, salt, and black pepper in a bowl to make chimichurri
Place chicken thighs in a zip-top bag or dish and mix in marinade; seal/cover and refrigerate
Grill chicken over medium heat 6-7 minutes per side until cooked through
Top with chimichurri and serve with grilled vegetables or warm bread
Notes
Adjust marinate time 30 minutes to overnight for deeper flavor
Bone-in thighs provide juicier results
Add red onion to the sauce for extra depth
Store leftovers in airtight container up to 3 days
Can cook in oven at 425°F or pan-sear as alternative to grilling
- Prep Time: 15
- Cook Time: 25
- Category: Quick Chicken
- Method: Grilling
- Cuisine: Argentinian
- Diet: Non-vegetarian
Nutrition
- Serving Size: 1 chicken thigh with chimichurri
- Calories: 450
- Sugar: 2g
- Sodium: 400mg
- Fat: 32g
- Saturated Fat: 4.5g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 120mg