Elevate your dinner game with the bold flavors of Chimichurri Marinated Chicken Thighs. This recipe combines juicy chicken thighs with a vibrant chimichurri marinade that will have your guests coming back for more. The perfect dish for any occasion!
Chimichurri Marinated Chicken Thighs
- 4 bone-in, skin-on chicken thighs
- 1 cup fresh parsley, chopped
- 4 cloves garlic, minced
- 1/4 cup red wine vinegar
- 1/2 cup olive oil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Combine chopped parsley, minced garlic, red wine vinegar, olive oil, dried oregano, salt, and pepper in a bowl to create the chimichurri marinade.
- Place chicken thighs in a resealable plastic bag and pour the chimichurri marinade over them. Seal the bag, ensuring the marinade coats the chicken evenly. Refrigerate for at least 2 hours or overnight for best results.
- Preheat the grill to medium-high heat. Remove chicken from the marinade and let excess drip off.
- Grill chicken thighs for 6-8 minutes per side or until the internal temperature reaches 165Â°F (74Â°C) and they have a nice char.
- Remove from the grill, let them rest for a few minutes, and serve hot.
Prep Time: 15 minutes | Marinating Time: 2 hours | Cook Time: 16 minutes
Yield: 4 servings
Nutritional Information (per serving): Calories 380 | Protein 22g | Carbohydrates 2g | Fat 32g | Saturated Fat 7g | Cholesterol 110mg | Sodium 180mg | Fiber 1g | Sugar 0g