Chimichurri-Marinated Grilled Chicken Thighs

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy chicken thighs marinated in a vibrant chimichurri sauce, grilled to smoky perfection, ideal for a flavorful Father’s Day dinner. This Latin American-inspired grilling recipe, ready in about 27 minutes, pairs boneless skinless chicken thighs, fresh parsley, fresh cilantro for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 12 min Serves 6 Latin American cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a bowl, whisk together 1 cup finely chopped fresh parsley, 1/2 cup chopped fresh cilantro, 4 minced garlic cloves, 3 tbsp red wine vinegar, 1/2 cup olive oil, 1/2 tsp red pepper flakes, 1 tsp salt, and 1/2 tsp freshly ground black pepper to create chimichurri marinade.
  2. Step 2: Place 6 boneless skinless chicken thighs in a large resealable bag or shallow dish and pour chimichurri marinade over them, coating thoroughly. Marinate in the refrigerator for at least 2 hours or overnight for best flavor.
  3. Step 3: Preheat grill to medium-high heat (about 400°F). Remove chicken from marinade and grill for 5-6 minutes per side, until internal temperature reaches 165°F and chicken is nicely charred.
  4. Step 4: Let chicken rest for 5 minutes, then serve drizzled with any reserved chimichurri sauce.

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