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Flavorful Grilled Chicken Thighs with Easy Herb Chimichurri

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Juicy grilled chicken thighs marinated with smoky spices and topped with a fresh, tangy herb chimichurri sauce. This quick and easy recipe is perfect for meal prep and packed with balanced macros.

Ingredients

Scale
  • 6 boneless, skin-on chicken thighs (about 2 pounds / 900g)
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Juice of half a lemon
  • 1 cup fresh parsley, tightly packed, washed and chopped
  • ½ cup fresh cilantro, chopped (optional)
  • 3 tablespoons red wine vinegar
  • 4 tablespoons extra virgin olive oil
  • 2 cloves garlic, finely minced
  • ½ teaspoon red pepper flakes
  • Salt and pepper to taste
  • 1 small shallot, finely chopped

Instructions

  1. Prepare the marinade: In a medium bowl, combine olive oil, minced garlic, smoked paprika, cumin, salt, pepper, and lemon juice. Whisk until well mixed.
  2. Marinate the chicken: Pat chicken thighs dry with paper towels. Add chicken to marinade and coat thoroughly. Cover and refrigerate for at least 30 minutes, ideally 1-2 hours.
  3. Make the herb chimichurri: Chop parsley, cilantro, and shallot finely. In another bowl, combine herbs, shallot, garlic, red pepper flakes, red wine vinegar, and olive oil. Season with salt and pepper. Stir well and adjust seasoning.
  4. Preheat grill or grill pan to medium-high heat. Brush grill pan lightly with oil to prevent sticking.
  5. Grill the chicken: Place chicken thighs skin-side down on grill or pan. Cook undisturbed for 5-7 minutes until skin crisps and chars slightly. Flip and cook another 6-8 minutes until internal temperature reaches 165°F (74°C). Avoid pressing down on chicken.
  6. Rest the chicken: Remove from heat and let rest for 5 minutes to redistribute juices.
  7. Serve: Spoon generous amounts of herb chimichurri over chicken thighs. Garnish with extra fresh parsley if desired.

Notes

Pat chicken dry before marinating for crispy skin. Use medium-high heat to avoid burning. Rest chicken before slicing to keep it juicy. Chimichurri tastes better after resting for a few hours or overnight. If no grill is available, roast at 400°F (200°C) for 25-30 minutes.

Nutrition

Keywords: grilled chicken thighs, herb chimichurri, easy dinner, meal prep, healthy chicken recipe, macro-optimized, gluten-free, low-carb

Find it online: https://sweetstirring.com/flavorful-grilled-chicken-thighs-with-easy-herb-chimichurri-recipe/