Description
Chimichurri Chicken Thighs deliver tender grilled chicken coated in a vibrant herb sauce made from fresh parsley, cilantro, garlic, red pepper flakes, olive oil, and grape juice. This easy, quick recipe yields four servings in under 30 minutes, perfect for summer barbecues or weeknight meals. The bright, tangy chimichurri adds bold flavor while keeping the dish light and nutritious, ideal for clean‑eating enthusiasts. Pair it with grilled veggies or a quinoa salad for a balanced, tasty plate tod
Ingredients
Scale
- 4 chicken thighs, skinless and boneless
- 1 cup fresh parsley, chopped
- 1/2 cup fresh cilantro, chopped
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- 1/2 cup olive oil
- 1/4 cup grape juice
- Salt and pepper to taste
Instructions
- Combine parsley, cilantro, garlic, red pepper flakes, olive oil, and grape juice; season with salt and pepper to make chimichurri.
- Place chicken thighs in a bag, pour half the sauce over, seal, and marinate 30 minutes.
- Preheat grill to medium‑high.
- Grill thighs 6‑7 minutes per side until internal temperature reaches 165°F.
- Let rest 5 minutes; drizzle remaining chimichurri before serving.
Notes
- For extra heat
- add minced jalapeño to the sauce. Use a meat thermometer for perfect doneness. Resting the chicken preserves juiciness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Argentinian
Nutrition
- Serving Size: 4 servings
- Calories: 320
Keywords: Chimichurri Chicken Thighs, grilled chicken recipe, chimichurri sauce, easy summer dinner, herb chicken thighs, quick grilled meals, outdoor barbecue ideas, healthy grilled chicken, summer side dishes