Chimichurri Glazed Chicken Thighs (Printable Version)
Tender grilled chicken glazed with herbaceous chimichurri sauce featuring parsley, cilantro, garlic, and olive oil.
# Ingredient List:
→ Chicken
01 - 8 bone-in, skin-on chicken thighs (approximately 2.6 pounds)
02 - 1 teaspoon kosher salt
03 - ½ teaspoon freshly ground black pepper
→ Chimichurri Sauce
04 - 1 cup fresh flat-leaf parsley, finely chopped
05 - ¼ cup fresh cilantro, finely chopped
06 - 4 cloves garlic, minced
07 - 1 small shallot, finely minced
08 - 2 tablespoons fresh oregano, finely chopped (or 1 tablespoon dried oregano)
09 - ½ cup extra-virgin olive oil
10 - 3 tablespoons red wine vinegar
11 - 1 teaspoon red pepper flakes, adjust to taste
12 - ½ teaspoon kosher salt
13 - ¼ teaspoon freshly ground black pepper
# How to Make It:
01 - Combine all chimichurri sauce ingredients in a medium bowl. Set aside ½ cup for glazing; reserve the remainder for serving.
02 - Pat chicken thighs dry with paper towels. Season thoroughly with kosher salt and black pepper on both sides.
03 - Place chicken thighs in a large resealable bag or dish. Add half of the reserved chimichurri (¼ cup), turning to coat evenly. Marinate for at least 30 minutes and up to 4 hours in the refrigerator.
04 - Preheat grill to medium-high heat (approximately 400°F). Lightly oil the grates to prevent sticking.
05 - Remove chicken thighs from marinade; discard used marinade. Grill chicken, skin-side down first, for 6–7 minutes per side, or until internal temperature reaches 165°F.
06 - During the last 2–3 minutes of cooking, brush chicken thoroughly with the remaining reserved chimichurri to create a glossy glaze.
07 - Transfer chicken to a serving platter. Let rest for 5 minutes before serving. Serve with additional chimichurri sauce on the side.
# Expert Advice:
01 -
- The double hit of chimichurri, first as a marinade and then as a glaze, means every bite is packed with bright, garlicky flavor.
- Bone-in thighs stay incredibly juicy even if you accidentally overcook them a little, which happens to the best of us.
02 -
- Never reuse the marinade that touched raw chicken, which is why we set aside fresh chimichurri for glazing and serving.
- If your garlic turns blue in the chimichurri, do not panic, it is just a reaction to the acid and totally safe to eat.
03 -
- Let the chimichurri sit for at least 20 minutes before using so the flavors can marry and the garlic loses its harsh edge.
- Press the herbs down into the oil to prevent browning and keep everything bright green.