Grilled Citrus-Marinated Chicken Thighs with Chimichurri

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-22 · Updated 2026-07-22

Tender, juicy grilled chicken thighs marinated in bright citrus juices and served with a fresh, herbaceous chimichurri sauce. This Latin American-inspired chicken recipe (gluten free), ready in about 30 minutes, pairs bone-in, skin-on chicken thighs, orange juice, lemon juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.

Ingredients

• 6 pieces bone-in, skin-on chicken thighs
• 1/4 cup, freshly squeezed orange juice
• 1/4 cup, freshly squeezed lemon juice
• 3 tbsp divided olive oil
• 4 cloves, minced garlic cloves
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 1/2 tsp, divided salt
• 1 tsp, divided black pepper
• 1/2 cup packed, finely chopped fresh parsley
• 1/4 cup packed, finely chopped fresh cilantro
• 2 tbsp red wine vinegar
• 1/4 tsp red pepper flakes

Instructions

1. Step 1: In a large bowl, whisk together 1/4 cup freshly squeezed orange juice, 1/4 cup freshly squeezed lemon juice, 2 tbsp olive oil, 4 minced garlic cloves, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Add 6 bone-in, skin-on chicken thighs and toss to coat. Cover and marinate in the refrigerator for at least 1 hour or up to 4 hours.
2. Step 2: Preheat grill to medium-high heat (about 400°F). Remove chicken from marinade and discard marinade. Brush grill grates with 1 tbsp olive oil to prevent sticking.
3. Step 3: Grill chicken thighs skin side down for 6-7 minutes until skin is crisp and golden, then flip and cook for another 6-7 minutes until internal temperature reaches 165°F.
4. Step 4: Meanwhile, prepare chimichurri by combining 1/2 cup finely chopped fresh parsley, 1/4 cup finely chopped fresh cilantro, 2 tbsp red wine vinegar, 2 tbsp olive oil, 1 minced garlic clove (from the original 4 garlic cloves, separate 1 for chimichurri), 1/4 tsp red pepper flakes, remaining 1/2 tsp salt, and 1/2 tsp black pepper in a small bowl. Stir well.
5. Step 5: Serve grilled chicken thighs drizzled with fresh chimichurri sauce.