Chimichurri grilled chicken thighs are a culinary delight, combining succulent chicken marinated to perfection with a vibrant, herbaceous chimichurri sauce that dances on the palate.
Origin of Chimichurri
Chimichurri sauce has its roots in Argentina, where it’s a staple accompaniment to grilled meats. This zesty condiment reflects the rich culinary culture of South America, representing a harmonious blend of fresh herbs, garlic, vinegar, and olive oil. The sauce has transcended borders, becoming beloved in various cuisines, especially among barbecue enthusiasts. It’s not just a sauce; it’s a celebration of flavor and a nod to the communal joy of grilling.
Unique Ingredients and Flavors
The magic of chimichurri lies in its vibrant ingredients. Fresh parsley and cilantro add a burst of greenery, while garlic lends depth, and red pepper flakes bring a hint of heat. The acidity from red wine vinegar cuts through the richness of the chicken, creating a beautifully balanced dish. The marinated chicken thighs, renowned for their juiciness and flavor, absorb the chimichurri, ensuring each bite is a burst of herbaceous goodness. The grilling technique imparts a smoky char that elevates this dish from simple to sensational.
Incorporating these elements creates not just a meal, but an experience that evokes the warmth of summer barbecues and gatherings with family and friends. As you prepare this dish, you’ll find that cooking is not just about nourishment; it’s about creating memories steeped in flavor and love.
Chimichurri Grilled Chicken Thighs
Description
Juicy grilled chicken thighs infused with a tangy and herbaceous chimichurri, this dish is a celebration of flavor and simplicity, ideal for any outdoor gathering or weeknight dinner.
Ingredients
Chimichurri Grilled Chicken Thighs Ingredients
Instructions
Marinate the Chicken
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Prepare the Chimichurri Marinade
In a medium bowl, combine 1 cup of fresh parsley, 1/2 cup of fresh cilantro, 4 cloves of minced garlic, 1/4 cup of red wine vinegar, 1/2 cup of extra virgin olive oil, 1 teaspoon of crushed red pepper flakes, salt, and pepper to taste. Use a whisk or fork to blend everything until smooth and vibrant.Feel free to adjust the herbs according to your taste—adding oregano or basil can give an extra twist! -
Marinate the Chicken Thighs
Place 4-6 bone-in, skin-on chicken thighs in a large resealable bag or bowl. Pour the chimichurri marinade over the chicken, ensuring each piece is well-coated. Seal the bag or cover the bowl and let it marinate in the refrigerator for at least 1 hour, or ideally overnight for maximum flavor.The longer the marinade, the more flavor it will soak up—don’t rush this step!
Prepare the Grill
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Preheat the Grill
Preheat your grill to medium-high heat, about 400-450°F (200-230°C). If you're using a charcoal grill, ensure the coals are glowing red with a light layer of ash. This temperature is perfect for achieving that lovely char on the chicken.For gas grills, you can test the heat by holding your hand about 6 inches above the grill grate—if you can only hold it there for 2-3 seconds, you're ready to go!
Grill the Chicken
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Grill the Chicken Thighs
Remove the chicken from the marinade, letting any excess drip off. Place the chicken thighs skin-side down on the grill. Grill for about 6-7 minutes until the skin is crispy and golden brown. Flip and cook for an additional 6-8 minutes on the other side, until the internal temperature reaches 165°F (75°C).Avoid moving the chicken around too much; let it get that beautiful grill mark. Use a meat thermometer for best results!
Serve and Enjoy
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Rest and Serve
Once cooked, remove the chicken thighs from the grill and let them rest for about 5 minutes. This allows the juices to redistribute, making the chicken extra juicy.Drizzle some extra chimichurri over the top before serving for that fresh burst of flavor!
Note
- For the best flavor, marinate the chicken thighs for at least 2 hours, or overnight if time allows. This allows the chimichurri to deeply penetrate the meat.
- Use bone-in, skin-on thighs for juiciness and flavor. If you prefer boneless, adjust the cooking time accordingly.
- To enhance the chimichurri, lightly toast the spices before blending. This releases their essential oils and deepens the flavor profile.
- Fresh herbs are key; avoid dried herbs if possible. Parsley and cilantro should be vibrant and fragrant.
- Adjust the heat level by varying the amount of red pepper flakes or adding a chopped jalapeño to the chimichurri.
- If you don’t have red wine vinegar, substitute with apple cider vinegar for a different but complementary flavor.
- For a smoky twist, grill the chicken over indirect heat after searing to ensure even cooking without burning.
- Store leftover chimichurri in an airtight container in the refrigerator for up to one week. It also makes a fantastic dressing for salads or a dip for veggies.
- Pair with grilled vegetables or a fresh salad to balance the richness of the chicken thighs.
- If you're looking to make this dish gluten-free, ensure all ingredients, especially any sauces or condiments, are certified gluten-free.