Chimichurri Chicken Thighs
These Chimichurri Chicken Thighs are the kind of weeknight meal that tastes like it took hours, but really just required a blender, a hot pan, and some juicy boneless thighs. The sauce is punchy and herby with just the right amount of garlic—and if you're anything like me, you’ll want to spoon it over everything.
This is one of those recipes I come back to every summer. It’s fast, it’s flavorful, and it makes a protein-forward dinner feel anything but boring. The chimichurri doubles as a marinade and a finishing sauce, which means maximum flavor with minimum prep. I pair this with crispy potatoes, grilled veggies, or even just leftover rice when I need something quick that still feels like it came from a restaurant kitchen.
High Protein | Gluten-Free | Dairy-Free | Sugar-Free | Meal Prep Friendly
Why I Make This at Home
Not only is this dish naturally gluten-free, dairy-free, and packed with clean ingredients, but it’s also so much more affordable than takeout or grocery store marinades that have added sugar and weird oils. Making it at home gives me total control over the ingredients, which matters a lot to me, especially when I’m cooking for friends or meal prepping for the week.
I’m also a big fan of food that doesn’t try too hard. These chicken thighs are simple, a little messy, and loaded with flavor. And sometimes that’s all I want.
Ingredients
Chicken
2 lbs boneless, skinless chicken thighs
smoked paprika
Chimichurri
1 cup fresh parsley, finely chopped
3–4 cloves garlic, minced
2 tablespoons fresh oregano (or 1 tsp dried)
½ cup olive oil
2 tablespoons red wine vinegar
Juice of ½ lemon
½ teaspoon chili flakes (adjust to taste)
Salt & ground black pepper (to taste)
Instructions
Make the Chimichurri:
In a bowl, mix together parsley, garlic, oregano, olive oil, vinegar, lemon juice, chili flakes, salt, and pepper. Adjust seasoning to taste. Set aside half to serve as a sauce.
Marinate the Chicken:
Season chicken thighs with salt, pepper, and a bit of smoked paprika. Add half the chimichurri and toss to coat. Cover and marinate in the fridge for at least 30 minutes, up to 4 hours.
Grill:
Preheat grill or grill pan to medium-high heat. Grill chicken thighs for 6–8 minutes per side, or until cooked through and slightly charred on the edges (internal temp should reach 165°F).
Serve:
Rest the chicken for a few minutes, then slice or serve whole. Spoon reserved chimichurri over the top and enjoy!
Tips From My Kitchen
Don’t worry if you’re missing one herb—chimichurri is super forgiving. I’ve made it with just parsley and green onion before, and it still hits every time.
You can grill, bake, or pan-sear the chicken. I usually go for cast iron on the stovetop—it gives that crispy edge without heating the whole kitchen.
Save extra sauce! It keeps for up to 5 days in the fridge and makes anything instantly better—eggs, grain bowls, roasted potatoes, even sandwiches.
Storage
Store leftover chicken in an airtight container in the fridge for up to 4 days. I like slicing it up and keeping the sauce separate so it doesn’t get soggy.
Chimichurri holds up in the fridge for 5 days, but the flavor deepens by day 2. Just give it a stir it before using, as it may separate slightly.
This also freezes surprisingly well. Pour the chimichurri into an ice cube tray, freeze, then transfer to a bag for easy flavor boosts later.