Chimichurri-Marinated Grilled Chicken Thighs

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 ready in about 27 minutes pairs packed, finely chopped fresh parsley, packed, finely chopped fresh cilantro, minced garlic cloves 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

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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Frequently asked questions

How long does Chimichurri-Marinated Grilled Chicken Thighs take to make?

Total time is about 27 minutes (15 min prep + 12 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Chimichurri-Marinated Grilled Chicken Thighs?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep minced garlic cloves from drying out.

Can I substitute ingredients in Chimichurri-Marinated Grilled Chicken Thighs?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Chimichurri-Marinated Grilled Chicken Thighs for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Chimichurri-Marinated Grilled Chicken Thighs?

Latin American grilling like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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