Description
A flavorful Chimichurri Grilled Chicken recipe featuring marinated bone-in, skin-on chicken thighs in a vibrant yogurt and herb sauce, grilled to juicy perfection and topped with fresh chimichurri. The combination of fresh parsley, cilantro, garlic, and spices with Greek yogurt and honey creates a deliciously tangy and aromatic dish perfect for a satisfying meal.
Ingredients
Scale
Chimichurri Ingredients:
- 1 cup Italian parsley (packed)
- ½ cup fresh cilantro (packed)
- ½ cup olive oil
- ¼ cup red wine vinegar
- 3 garlic cloves
- 1 tsp dried oregano
- ½ tsp ground cumin
- ¼ tsp crushed red pepper
- ½ tsp salt
Chicken Ingredients:
- 4 chicken thighs (bone-in & skin-on)
- ½ cup Greek yogurt
- 2 Tbsp honey
- 1 tsp salt
- 1 tsp black pepper (freshly cracked)
Instructions
- Gather ingredients: Collect all ingredients for both the chimichurri sauce and chicken marinade to ensure a smooth cooking process.
- Prepare herbs: Pick the parsley and cilantro leaves from the stems, saving or discarding the stems as preferred.
- Mince herbs: Finely mince the parsley and cilantro leaves together until very fine to form the base of the chimichurri.
- Prepare garlic: Mince the garlic cloves finely to incorporate into the chimichurri sauce.
- Make chimichurri sauce: In a small bowl, combine the minced parsley, cilantro, olive oil, red wine vinegar, minced garlic, dried oregano, ground cumin, crushed red pepper, and salt. Stir well and set aside, reserving some for topping later.
- Dry chicken thighs: Remove chicken thighs from packaging and pat dry thoroughly with paper towels to help the marinade adhere better.
- Prepare yogurt marinade: In another bowl, mix ¼ cup of the prepared chimichurri, Greek yogurt, and honey until smooth.
- Season chicken: Sprinkle salt and freshly cracked black pepper over all sides of each chicken thigh, including underneath the skin. Add a scoop of the yogurt chimichurri mixture under the skin of each thigh.
- Marinate chicken: Place the chicken thighs into a gallon-size zip-top bag, pour in remaining yogurt marinade, and coat each piece thoroughly. Seal and refrigerate for at least 2 hours, preferably overnight for maximum flavor.
- Preheat grill: Heat your grill to 375°F to prepare for cooking.
- Grill chicken (first side): Place the marinated chicken thighs on the hot grill and cook for 15 minutes to sear and develop grill marks.
- Grill chicken (second side): Flip the thighs and cook another 15 minutes, or until the internal temperature reaches at least 160°F.
- Rest chicken: Remove chicken from the grill and cover on a plate, allowing it to continue cooking through residual heat to a safe 165°F.
- Serve: Top each grilled chicken thigh with a generous spoonful of the reserved chimichurri sauce and serve immediately for a fresh, vibrant finish.
Notes
- You can finely mince herb stems and include them in the chimichurri for extra flavor, though it may add a coarser texture due to higher fiber content.
- If short on time, marinate the chicken for at least 30 minutes; however, 2 hours or overnight marination is recommended for a deeper flavor infusion.
Keywords: chimichurri, grilled chicken, chicken thighs, herb marinade, Greek yogurt, Argentinian recipe, easy summer dinner, grilled meat