Chimichurri Chicken Marinade
This chimichurri chicken marinade is an easy and flavorful way to create tender, grilled chicken thighs packed with herbaceous flavors. Perfect for backyard BBQs or weeknight dinners.
Ingredients
- 8 boneless skinless chicken thighs
- ½ cup finely chopped flat leaf parsley leaves
- 1 tablespoon finely chopped oregano leaves, or 1 teaspoon dried oregano
- 1 tablespoon finely chopped red chili pepper (or ½ teaspoon red pepper flakes)
- 3 to 4 garlic cloves, finely chopped
- ½ cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Prepare the chimichurri sauce: Combine parsley, oregano, chili pepper, garlic, olive oil, vinegar, salt, and pepper in a small bowl. Stir until well mixed. Tip: You can make this sauce a day in advance and store it in the refrigerator.
- Marinate the chicken: Place the chicken thighs in a large bowl or zip-top bag. Pour about ⅓ of the chimichurri sauce over the chicken, tossing to coat evenly. Cover and let marinate in the fridge for 20 to 30 minutes for maximum flavor.
- Grill the chicken: Preheat your grill or grill pan to medium-high heat and oil the grates lightly. Cook each chicken thigh for 4-6 minutes per side until fully cooked and the internal temperature reaches 165°F (75°C). Transfer to a platter and top with the remaining chimichurri sauce before serving.