Spicy Grilled Latin American Chicken with Chimichurri Sauce

By AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

Tender grilled chicken marinated in vibrant Latin American spices, paired with a fresh and zesty chimichurri sauce to brighten every bite. This Latin American recipe, ready in about 52 minutes, pairs boneless skinless chicken thighs, olive oil, ground cumin 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 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.

Ingredients

• 1.5 pounds boneless skinless chicken thighs
• 3 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon ground black pepper
• 1 teaspoon kosher salt
• 1/2 cup packed, chopped fresh parsley
• 1/2 cup packed, chopped fresh cilantro
• 2 tablespoons red wine vinegar
• 1/4 teaspoon red pepper flakes
• 3 minced fresh garlic cloves
• 1/3 cup extra virgin olive oil
• 1 tablespoon lemon juice

The instant-read thermometer we’d check this chicken with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: In a large bowl, combine 1.5 pounds boneless skinless chicken thighs, 3 tablespoons olive oil, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1/2 teaspoon ground black pepper, and 1 teaspoon kosher salt. Toss to coat evenly and marinate for at least 30 minutes at room temperature.
2. Step 2: Meanwhile, prepare the chimichurri sauce by mixing 1/2 cup chopped fresh parsley, 1/2 cup chopped fresh cilantro, 3 minced garlic cloves, 2 tablespoons red wine vinegar, 1/3 cup extra virgin olive oil, 1 tablespoon lemon juice, and 1/4 teaspoon red pepper flakes in a small bowl. Stir until combined and let sit to meld flavors.
3. Step 3: Preheat a grill or grill pan to medium-high heat (about 400°F). Grill the marinated chicken thighs for 5-6 minutes per side until the internal temperature reaches 165°F and the edges develop a slight char.
4. Step 4: Remove the chicken from the grill and let rest for 5 minutes. Slice and serve topped generously with the fresh chimichurri sauce for a bright, herbaceous finish.