It is believed that Chimichurri originated in Argentina. According to my research, it may have been developed by gauchos (Argentine cowboys) to flavor and preserve grilled meats. It is a staple in Argentine and Uruguayan cuisine. We learned about chimichurri back in the late 1990s/2000s and enjoyed it very much during our many grilling (affiliate) dinners. While there are a variety of ingredients people add to the recipe, I have felt that this one is more mild but flavorful. Feel free to try my Chimichurri-Marinated Chicken Thighs recipe. It will only take about 15 minutes to put together and can be used on a variety of meats and non-meat dishes.
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Ingredients
- 2 cups fresh Italian Parsley flat leaves - remove stems
- 1 cup of fresh Basil - remove the stems
- One onion (medium) - chopped
- 3 garlic cloves mashed
- 1 teaspoon kosher salt
- 12 tablespoon extra-virgin olive oil (affiliate)
- 4 tablespoon of white wine vinegar
- Optional: more extra virgin olive oil (affiliate)
- Optional: pepper
Instructions
Follow the directions below to make the Chimichurri marinate.
First, cut the stems off the parsley and basil and set aside.
Wash and dry using a paper towel.
Then, press the side of the knife into the garlic cloves and open them, and set aside. Remove the hard end.
Now, chop up the onion and set it aside. Then, measure out the olive oil (affiliate), wine vinegar, salt and set aside.
Then, place all the ingredients —parsley, basil, onion, garlic, olive oil (affiliate), and wine vinegar — in a blender and blend until thoroughly mixed, resembling a pesto sauce.
Next, place your chicken thighs on a platter (affiliate) and add ½ cup of the marinade to both sides of the chicken thighs.
Then, place in refrigerator for at least ½ hour to 1 hour or overnight.
Now, preheat the grill and clean the grates. Then reduce the temperature to 375 degrees.
Then, add the chicken thighs to the grate at medium heat and cook for 25 minutes. Remember, this is for boneless, skinless chicken thighs. The internal temperature should be 170 degrees with a thermometer.
Reveal
Here is what the finished recipe looks like. This recipe yields 2 cups of sauce. Save the rest for other meat recipes. We used the remaining marinade on the flank steak.
What can you add chimichurri marinate to?
There is a variety of meats and non-meat ingredients you can add to this flavorful chimichurri recipe. Below are just some.
- Beef: Skirt steak, flank steak, hanger steak, sirloin tips, picanha, beef short ribs, and beef back ribs.
- Poultry: Chicken breasts, chicken thighs, chicken tenders, and chicken wings.
- Lamb: Lamb chops, lamb shish kebabs, and rotisserie leg of lamb.
- Seafood: Shrimp, salmon, halibut, and swordfish.
As a sauce or condiment, chimichurri is also delicious with:
- Vegetables: Roasted or grilled vegetables such as asparagus, broccoli, zucchini, mushrooms, potatoes, sweet potatoes, tomatoes, and corn on the cob.
- Potatoes: Baked potatoes, mashed potatoes, or roasted potatoes.
- Grains: Rice or quinoa.
- Bread: Used as a spread on sandwiches, burgers
- Other dishes: Eggs, pasta dishes, meatballs, black bean burgers, and even mixed into soups.
Variations
Below are some options for you to modify this Chimichurri marinated Chicken Thighs Recipe for your purposes.
- Lemon - you can add a squeeze of lemon at the end before serving.
Equipment
A grill is required for this recipe. However, if you don't have one, you can use an air fryer (affiliate) or a skillet instead. Or, you can even place it in the oven to bake.
Air Fryer + Convection Toaster Oven, 8-1 Oven Cuisinart
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Air Fryer 26 QT Extra Large with French Doors, Stainless Steel Emeril Lagasse
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Storage
Store in the refrigerator for 4-5 days.
Place the chicken in a freezer bag and add ½ cup of the chimichurri sauce. Freeze for up to 1 month.
Top tip
Be flexible with your olive oil (affiliate); you may need more when it is in the blender.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with chicken thighs:
Delicious and Easy Chimichurri marinate Chicken Thighs Recipe
- Total Time: 35 minutes
- Yield: 6 pieces
Description
This delicious chicken thigh recipe is packed with flavor and can be easily prepared during the week. Just marinate it in the morning and cook it at night. Easy peasy.
Ingredients
2 cups fresh Italian Parsley flat leaves - remove stems
1 cup of fresh Basil - remove the stems
One onion (medium) - chopped
3 garlic cloves mashed
1 tsp kosher salt
12 tbsp extra-virgin olive oil (affiliate)
4 tbsp of white wine vinegar
Optional: more extra virgin olive oil
Optional: pepper
Instructions
First, cut the stems off the parsley and basil and set aside.
Wash and dry using a paper towel.
Then, press the side of the knife into the garlic cloves and open them, and set aside. Remove the hard end.
Now, chop up the onion and set it aside. Then, measure out the olive oil, wine vinegar, salt and set aside.
Then, place all the ingredients —parsley, basil, onion, garlic, olive oil, and wine vinegar — in a blender and blend until thoroughly mixed, resembling a pesto sauce.
Next, place your chicken thighs on a platter (affiliate) and add ½ cup of the marinade to both sides of the chicken thighs.
Then, place in refrigerator for at least ½ hour to 1 hour or overnight.
Now, preheat the grill and clean the grates. Then reduce the temperature to 375 degrees.
Then, add the chicken thighs to the grate at medium heat and cook for 25 minutes. Remember, this is for boneless, skinless chicken thighs. The internal temperature should be 170 degrees with a thermometer.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: chicken thigh
- Method: grilling (affiliate)
- Cuisine: Argentinean
Nutrition
- Serving Size: 1 chicken thigh
