Ingredients
- For the Chicken:
- 2 pounds boneless, skinless chicken thighs (about 8 pieces)
- 1/2 teaspoon fine sea salt
- For the Chimichurri Sauce:
- 1 cup finely chopped flat-leaf parsley (from 1 bunch)
- 4 garlic cloves, finely minced
- 1/3 cup extra virgin olive oil
- 2 1/2 tablespoons red wine vinegar
- 1/2 teaspoon dried oregano (or 1 tablespoon finely chopped fresh oregano)
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon crushed red pepper flakes
Instructions
- Combine parsley, garlic, olive oil, red wine vinegar, oregano, salt, black pepper, and red pepper flakes in a bowl. Stir well, cover, and refrigerate for at least 2 hours or overnight.
- Place chicken thighs in a mixing bowl. Sprinkle with 1/2 teaspoon sea salt and toss with half of the chimichurri sauce. Marinate for 15 minutes at room temperature or overnight in the refrigerator (remove 15 minutes before cooking if chilled).
- To grill: Preheat grill to medium-high (425°F). Cook chicken 5–7 minutes per side until internal temperature reaches 165°F.
- To sauté: Heat 1 tablespoon olive oil in a skillet over medium heat. Cook chicken 5–7 minutes per side until fully cooked and internal temperature reaches 165°F.
- Transfer chicken to a serving platter. Spoon remaining chimichurri sauce over the top and serve immediately.
Notes
- Overnight marinating enhances flavor but 15 minutes is sufficient for a quick meal.
- Fresh parsley is preferred for vibrant flavor and color.
- Can be cooked on grill, stovetop, oven, or air fryer.
- Serve with rice, roasted vegetables, or a fresh salad for a complete meal.
- Store extra chimichurri separately to maintain freshness.
- Prep Time: 20 minutes
- Cook Time: 10–14 minutes
- Category: Main Course
- Method: Grilling or Sautéing
- Cuisine: Argentinian
- Diet: Halal
Nutrition
- Serving Size: 1 chicken thigh with sauce
- Calories: 280 kcal
- Sugar: 0 g
- Sodium: 280 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 26 g
- Cholesterol: 95 mg
