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Grilled Chimichurri Chicken with Marinated Breasts and Juicy Thighs Recipe

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3.8 from 3 reviews

This Chimichurri Chicken recipe offers three delicious ways to enjoy chicken breasts, bone-in skin-on thighs, or boneless skinless thighs, all grilled to perfection and served with a vibrant homemade chimichurri sauce. The marinade infuses the chicken with bold, fresh flavors, and grilling adds a smoky char that complements the herbaceous sauce beautifully. Perfect for a tasty, protein-packed meal with a South American flair.

  • Total Time: 47 minutes
  • Yield: 4 servings

Ingredients

Homemade Chimichurri Sauce

  • ¾ cup homemade chimichurri sauce (per serving as needed)

Chicken Breasts

  • 1 pound boneless skinless chicken breasts, cut into ½-inch thick strips
  • ¾ teaspoon kosher salt
  • ¼ cup chimichurri sauce, plus extra for serving

Bone-in Skin-on Chicken Thighs

  • 2 pounds bone-in skin-on chicken thighs
  • Kosher salt, to taste
  • Black pepper, to taste
  • About 1 tablespoon chimichurri sauce per thigh plus extra for serving

Boneless Skinless Chicken Thighs

  • 1 pound boneless skinless chicken thighs
  • ¾ teaspoon kosher salt
  • ¼ cup chimichurri sauce, plus extra for serving

Instructions

  1. Marinate Chicken Breasts: Toss the chicken breast strips with ¼ cup chimichurri sauce and ¾ teaspoon kosher salt. Cover and refrigerate for at least 30 minutes, or up to 12 hours, to let the flavors penetrate.
  2. Preheat Grill: Heat your grill to medium-high heat and brush the grill grate with oil to prevent sticking.
  3. Grill Chicken Breasts: Place the marinated chicken breasts on the grill and cook for 1½ to 2 minutes per side until they develop a nice char and are cooked through.
  4. Serve Chicken Breasts: Drizzle the grilled chicken breasts with additional chimichurri sauce before serving.
  5. Prepare Bone-in Skin-on Chicken Thighs: Loosen the skin on each thigh carefully and insert about 1 tablespoon of chimichurri sauce underneath the skin. Wrap any excess skin around the thigh, then season both sides generously with kosher salt and black pepper. Place in the refrigerator for 30 minutes or up to 12 hours if prepping ahead.
  6. Preheat Grill for Thighs: Ensure the grill is set to medium-high and brush the grate with oil.
  7. Grill Bone-in Skin-on Thighs: Place the thighs skin side down on the grill and cook until the skin is charred, about 4 minutes. Flip carefully and grill for an additional 8 to 10 minutes, or until an instant-read thermometer inserted into the thickest part (not touching bone) reads 165ºF (74ºC).
  8. Serve Bone-in Skin-on Thighs: Drizzle with extra chimichurri sauce and enjoy.
  9. Marinate Boneless Skinless Chicken Thighs: Toss the thighs with ¼ cup chimichurri sauce and ¾ teaspoon kosher salt. Cover and refrigerate for 30 minutes up to 12 hours.
  10. Preheat Grill for Boneless Thighs: Heat grill to medium-high and oil the grate.
  11. Grill Boneless Skinless Thighs: Grill the thighs for 4 to 6 minutes per side until nicely charred and the internal temperature reaches 165ºF (74ºC).
  12. Serve Boneless Skinless Thighs: Drizzle with additional chimichurri sauce before serving.

Notes

  • Marinating the chicken for longer (up to 12 hours) enhances flavor and tenderness.
  • Use an instant-read thermometer to ensure chicken is perfectly cooked and safe to eat.
  • If grilling is not an option, you can pan-sear the chicken over medium-high heat until cooked through.
  • Brush the grill with oil right before cooking to prevent sticking and flare-ups.
  • Chimichurri can be made ahead and stored refrigerated for up to 4 days.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 37 minutes
  • Category: Main Course
  • Method: Grilling
  • Cuisine: Argentinian

Find it online: https://iamstarved.com/grilled-chimichurri-chicken-with-marinated-breasts-and-juicy-thighs-recipe/