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Flavorful Garlic Herb Grilled Chicken Thighs Recipe with Easy Chimichurri Sauce

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Juicy, crispy grilled chicken thighs marinated in garlic and herbs, served with a bright and tangy chimichurri sauce. Perfect for quick weeknight dinners or summer BBQs.

Ingredients

Scale
  • 6 bone-in, skin-on chicken thighs (about 3 lbs)
  • 4 large garlic cloves, minced
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme leaves
  • 1/4 cup (60 ml) extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 1/2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon smoked paprika
  • 1/2 cup packed fresh parsley, finely chopped
  • 1/4 cup packed fresh cilantro, finely chopped (optional)
  • 2 cloves garlic, minced
  • 2 tablespoons red wine vinegar
  • 1/3 cup (80 ml) extra virgin olive oil
  • 1/4 teaspoon red pepper flakes
  • 1/2 teaspoon salt
  • Black pepper to taste

Instructions

  1. Prepare the marinade by whisking together minced garlic, chopped rosemary, thyme, olive oil, lemon juice, smoked paprika, salt, and pepper in a large bowl.
  2. Pat chicken thighs dry with paper towels. Add chicken to the marinade, turning to coat evenly. Cover and refrigerate for at least 1 hour, preferably overnight.
  3. Preheat grill to medium-high heat (about 400°F). For charcoal grills, wait until coals are glowing red with a light layer of ash.
  4. Grill chicken skin-side down first for 12-15 minutes until skin is crisp and golden. Flip carefully using tongs and grill the other side until internal temperature reaches 165°F.
  5. While chicken grills, combine parsley, cilantro, minced garlic, red wine vinegar, olive oil, red pepper flakes, salt, and pepper in a small bowl. Whisk until emulsified.
  6. Remove chicken from grill and let rest for 5 minutes tented loosely with foil.
  7. Serve chicken thighs topped with generous amounts of chimichurri sauce.

Notes

Pat chicken dry before marinating to ensure crispy skin. Control flare-ups by moving chicken to indirect heat if needed. Let chicken rest after grilling to keep it juicy. Make chimichurri fresh just before serving for best flavor. Oven roasting at 425°F for 25-30 minutes is a good alternative if no grill is available.

Nutrition

Keywords: grilled chicken thighs, garlic herb chicken, chimichurri sauce, summer BBQ, easy dinner, gluten-free, dairy-free

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