Description
Grilled Chicken Thighs with Chimichurri Sauce are divine!
Ingredients
Scale
- 2 pounds bone-in, skin-on chicken thighs
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup fresh parsley, finely chopped
- 1/2 cup fresh cilantro, finely chopped
- 3 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (adjust to taste)
- 1/2 cup olive oil (for chimichurri)
- 1/4 cup red wine vinegar
- Salt and pepper to taste (for chimichurri)
Instructions
- Preheat your grill to medium-high heat.
- In a large bowl, combine the chicken thighs with olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper. Toss until the chicken is well coated.
- Place the chicken thighs skin-side down on the grill. Cook for about 7-8 minutes, then flip and grill for another 7-8 minutes, or until the internal temperature reaches 165°F.
- While the chicken is grilling, prepare the chimichurri sauce. In a bowl, mix together the parsley, cilantro, minced garlic, red pepper flakes, olive oil, red wine vinegar, salt, and pepper. Stir until well combined.
- Once the chicken is done, remove it from the grill and let it rest for 5 minutes.
- Serve the grilled chicken thighs with a generous drizzle of chimichurri sauce on top.
Notes
- For a spicier chimichurri, add more red pepper flakes or a diced jalapeño.
- You can substitute chicken thighs with boneless, skinless chicken breasts for a leaner option, adjusting the cooking time as needed.
- Prep Time: 15 minutes
- Cook Time: 16 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Argentinian
Nutrition
- Serving Size: 1 chicken thigh with sauce
- Calories: 400
- Sugar: 0g
- Sodium: varies
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 28g
- Cholesterol: 120mg