Grilled Citrus-Marinated Chicken Thighs with Herb Chimichurri

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.

Tender grilled chicken thighs marinated in a zesty citrus blend, served with a fresh, vibrant herb chimichurri sauce to brighten every bite. This Latin American-inspired Super Bowl recipe, ready in about 25 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 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: 10 min Cook: 15 min Serves 6 Latin American cuisine 320 cal/serving

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Ingredients

6 (about 2 lbs) bone-in, skin-on chicken thighs
1/4 cup orange juice
1/4 cup lemon juice
3 tbsp olive oil
4, minced garlic cloves
1 tsp smoked paprika
1 1/2 tsp salt
1 tsp black pepper
1/2 cup, chopped fresh parsley
1/4 cup, chopped fresh cilantro
2 tbsp red wine vinegar
1/4 tsp red pepper flakes
2 tbsp water

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Instructions

Step 1: In a large bowl, whisk together 1/4 cup orange juice, 1/4 cup lemon juice, 3 tbsp olive oil, 4 minced garlic cloves, 1 tsp smoked paprika, 1 1/2 tsp salt, and 1 tsp black pepper. Add 6 bone-in, skin-on chicken thighs and toss to coat. Marinate in the refrigerator for at least 1 hour or up to 4 hours.
Step 2: Preheat grill to medium-high heat (about 400°F). Remove chicken from marinade and grill skin-side down for 6-7 minutes until skin is crisp and charred in spots. Flip and grill for another 6-8 minutes until internal temperature reaches 165°F.
Step 3: While chicken grills, combine 1/2 cup chopped fresh parsley, 1/4 cup chopped fresh cilantro, 2 tbsp red wine vinegar, 1/4 tsp red pepper flakes, 2 tbsp water, and 1 tbsp olive oil in a small bowl. Stir well to make herb chimichurri sauce.
Step 4: Remove chicken from grill and let rest 5 minutes. Serve topped with generous spoonfuls of chimichurri sauce.