Description
Experience a burst of summer flavors with these juicy chimichurri chicken thighs, marinated in a vibrant herb sauce and grilled to perfection. This dish captures the essence of outdoor gatherings, combining tender chicken with fresh seasonal vegetables. Perfect for barbecues or cozy dinners, it’s sure to impress your guests and elevate any meal.
Ingredients
Scale
- 4 bone-in chicken thighs
- 1 cup fresh parsley leaves
- 1/2 cup fresh cilantro leaves
- 4 garlic cloves, minced
- 1/4 cup red wine vinegar
- 1/3 cup extra virgin olive oil
- Salt and pepper, to taste
Instructions
- Prepare the Marinade: In a food processor, blend parsley, cilantro, garlic, red wine vinegar, olive oil, salt, and pepper until slightly chunky.
- Marinate the Chicken: Place chicken thighs in a bowl or resealable bag and coat with half of the chimichurri marinade. Refrigerate for at least 1 hour or overnight.
- Preheat the Grill: Heat grill to medium-high (375°F to 400°F). Clean and lightly oil the grates.
- Grill the Chicken: Remove chicken from marinade and grill for 6-8 minutes per side until internal temperature reaches 165°F.
- Serve: Let the chicken rest for 5 minutes before drizzling with remaining chimichurri sauce.
Nutrition
- Serving Size: 1 chicken thigh (150g)
- Calories: 320
- Sugar: 0g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 26g
- Cholesterol: 100mg