Grilled Argentine-Inspired Chicken with Chimichurri Sauce

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

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 grilled chicken thighs marinated in a tangy, herbaceous chimichurri sauce, perfect for a flavorful Argentine-inspired meal. This Brazilian recipe (gluten free), ready in about 30 minutes, pairs chicken thighs, olive oil, red wine vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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: 15 min Serves 4 Argentine cuisine 350 cal/serving

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Ingredients

4 pieces, bone-in, skin-on chicken thighs
3 tbsp olive oil
2 tbsp red wine vinegar
1/2 cup, chopped fresh parsley
1/4 cup, chopped fresh cilantro
4, minced garlic cloves
1/2 tsp red pepper flakes
1 tsp salt
1/2 tsp black pepper
2 tbsp lemon juice

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Instructions

Step 1: In a bowl, combine 3 tbsp olive oil, 2 tbsp red wine vinegar, 1/2 cup chopped fresh parsley, 1/4 cup chopped fresh cilantro, 4 minced garlic cloves, 1/2 tsp red pepper flakes, 1 tsp salt, 1/2 tsp black pepper, and 2 tbsp lemon juice to make the chimichurri marinade.
Step 2: Place 4 chicken thighs in a large ziplock bag or shallow dish and pour half of the chimichurri sauce over them. Seal or cover and marinate in the refrigerator for at least 2 hours, preferably overnight, to absorb flavors.
Step 3: Preheat a grill or grill pan to medium-high heat (about 400°F). Remove chicken from marinade and discard marinade used for soaking. Grill chicken thighs skin side down for 6-7 minutes until skin is crispy and golden.
Step 4: Flip chicken and grill for another 6-8 minutes until internal temperature reaches 165°F and juices run clear. Remove from grill and let rest for 5 minutes.
Step 5: Serve grilled chicken topped with the remaining 1/2 of the chimichurri sauce, spooning it generously over each piece for a fresh and vibrant finish.