Grilled Chicken Thighs with Chimichurri

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When it comes to preparing an irresistible meal that seamlessly blends vibrant flavors with ease of preparation, grilled chicken thighs with chimichurri sauce are the perfect go-to dish. Originating from Argentina, chimichurri is a versatile and aromatic sauce made from fresh herbs, garlic, and a touch of spice. This recipe uses chimichurri both as a marinade and a topping, infusing the chicken with layers of rich, herbaceous flavors. Whether you’re looking to impress guests at a summer barbecue or simply enjoy a quick weeknight dinner, this dish is guaranteed to become a household favorite.

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Ingredients

For the Chimichurri Sauce:

• 1/2 cup fresh cilantro
• 1/2 cup fresh Italian parsley, chopped
• 1 tablespoon fresh oregano (or 1 teaspoon dried)
• 1 small shallot, peeled
• 2 cloves garlic, peeled
• 1/2 jalapeno pepper, seeded
• 1 tablespoon fresh lemon juice
• 1 tablespoon red wine vinegar
• 1/2 cup olive oil
• 1 teaspoon kosher salt
• Freshly ground black pepper, to taste

For the Chicken:

• 2 lbs boneless, skinless chicken thighs
• Salt and freshly ground black pepper (to season)

Step-by-Step Instructions

1. Prepare the Chimichurri Sauce:

• In a food processor, combine the cilantro, parsley, oregano, shallot, garlic, and jalapeno.
• Add the lemon juice, red wine vinegar, olive oil, kosher salt, and a few grinds of black pepper.
• Pulse the mixture until well combined and finely chopped. The consistency should be coarse but spreadable.
• Set aside 1/4 cup of the chimichurri for marinating the chicken and keep the remainder for serving.

2. Marinate the Chicken:

• Place the chicken thighs in a large baking dish.
• Season the chicken on both sides with salt and pepper.
• Pour 1/4 cup of the chimichurri sauce over the chicken, turning to coat evenly.
• Cover the dish and let the chicken marinate in the refrigerator for at least 20 minutes, or up to 24 hours for deeper flavor.

3. Grill the Chicken:

• Preheat your grill to medium-high heat.
• Remove the marinated chicken from the refrigerator and allow it to come to room temperature for about 10 minutes.
• Grill the chicken thighs for 5-6 minutes per side or until the internal temperature reaches 165u00b0F (74u00b0C) and the juices run clear.
• Transfer the grilled chicken to a serving platter.

4. Serve:

• Spoon the reserved chimichurri sauce generously over the grilled chicken.
• Serve immediately with any remaining chimichurri on the side.

Flavor, Texture, and Aroma Descriptions

The combination of tender, smoky chicken thighs and the fresh, zesty chimichurri sauce is a feast for the senses. Each bite bursts with the earthy aroma of fresh herbs, the tang of vinegar, and the subtle heat from the jalapeno. The chicken, perfectly seared on the outside with a juicy, moist interior, complements the bright and slightly acidic notes of the chimichurri. The olive oil in the sauce brings a smooth, luxurious texture, balancing the punchy flavors of garlic and citrus.

Tips for Ingredient Substitutions and Variations

• Herbs: If cilantro isn’t to your taste, substitute it with extra parsley or even basil for a different twist.
• Spice Level: Prefer a milder sauce? Reduce or omit the jalapeno. For more heat, keep some of the seeds or add a pinch of red pepper flakes.
• Citrus: Substitute lemon juice with lime juice for a slight variation in flavor.
• Chicken Options: Bone-in chicken thighs or even drumsticks can be used for added flavor, though cooking times will increase slightly.
• Cooking Methods: If grilling isn’t an option, the chicken can be seared in a grill pan or baked at 400u00b0F (204u00b0C) for about 20-25 minutes.

Serving Suggestions

Pair this dish with warm, crusty bread or grilled vegetables to soak up the extra chimichurri. It also goes beautifully with a simple green salad or a side of rice to round out the meal. For a true Argentinian experience, consider serving alongside a glass of Malbec wine.

Enjoy this taste of Argentina in your home, and watch as this dish becomes a cherished addition to your meal repertoire.