Ingredients
Method
- Finely mince the parsley and cilantro leaves (discard stems). Mince the garlic cloves.
- In a small mixing bowl, combine the minced parsley, cilantro, olive oil, red wine vinegar, minced garlic, dried oregano, ground cumin, crushed red pepper, and salt.
- Stir everything together until well combined to create the chimichurri sauce.
- Prepare your grill for medium-high heat.
- Place the chicken thighs on the grill.
- Grill for about 25-35 minutes, flipping occasionally, until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- Brush the chicken with chimichurri sauce during the last 5-10 minutes of grilling.
- Serve the grilled chicken hot with extra chimichurri sauce on the side.
Notes
- Use fresh herbs for the best flavor. If you can't find fresh, dried will work but the taste will be less bright.
- Don't skip grilling the chicken with the skin on; it gets wonderfully crispy and helps keep the meat moist.
- For extra flavor, marinate the chicken in half the chimichurri sauce for at least 30 minutes before grilling.
- Ensure your grill is clean to prevent sticking and achieve nice grill marks. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Don't skip grilling the chicken with the skin on; it gets wonderfully crispy and helps keep the meat moist.
- For extra flavor, marinate the chicken in half the chimichurri sauce for at least 30 minutes before grilling.
- Ensure your grill is clean to prevent sticking and achieve nice grill marks. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.