Flavorful Garlic Herb Grilled Chicken Thighs Easy Chimichurri Recipe
A quick and easy grilled chicken thigh recipe featuring a garlic herb marinade and a fresh, tangy chimichurri sauce. Perfect for summer grilling and packed with vibrant flavors.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- 6 bone-in, skin-on chicken thighs (about 2 pounds / 900 grams)
- 4 cloves garlic, minced
- 2 tablespoons olive oil (extra virgin recommended)
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme leaves
- 1 teaspoon smoked paprika (optional)
- Salt and freshly ground black pepper to taste
- 1 cup fresh parsley, finely chopped
- ½ cup fresh cilantro, chopped (or more parsley as substitute)
- 3 cloves garlic, minced
- 2 tablespoons red wine vinegar
- ½ cup olive oil
- 1 teaspoon crushed red pepper flakes (optional)
- Salt and pepper to taste
Instructions
- In a large mixing bowl, combine minced garlic, olive oil, rosemary, thyme, smoked paprika, salt, and freshly ground black pepper to form a fragrant paste.
- Pat chicken thighs dry with paper towels. Add to marinade bowl and coat thoroughly. Cover and refrigerate for at least 30 minutes, ideally 1-2 hours.
- While chicken marinates, combine parsley, cilantro, minced garlic, red wine vinegar, olive oil, crushed red pepper flakes, salt, and pepper in a small bowl. Mix well and set aside to let flavors meld.
- Preheat grill to medium-high heat (about 400°F). Lightly oil grates to prevent sticking.
- Place chicken thighs skin-side down on grill. Cook undisturbed for 6-7 minutes until skin is crispy and golden. Flip and grill other side for another 6-7 minutes. Use meat thermometer to ensure internal temperature reaches 165°F.
- Transfer chicken to plate and tent loosely with foil. Rest for 5 minutes to redistribute juices.
- Serve chicken thighs topped with generous spoonfuls of chimichurri sauce.
Notes
Pat chicken dry before marinating to ensure crispy skin. Avoid overcrowding the grill for even cooking. Use a two-zone fire if using charcoal to prevent burning. Rest chicken after grilling to keep it juicy. Chimichurri sauce flavors improve if made ahead and rested for 30 minutes or overnight. For oven baking, cook at 425°F for 25-30 minutes and broil 2-3 minutes to crisp skin.
Nutrition
- Serving Size: 1 chicken thigh with
- Calories: 320
- Fat: 20
- Carbohydrates: 2
- Protein: 28
Keywords: grilled chicken, garlic herb chicken, chimichurri sauce, summer grilling, easy dinner, chicken thighs, barbecue, paleo, gluten-free