Grilled Chicken Thighs
Add Preferred SourceGrilled Chicken Thighs strike the right balance between tenderness and bold, savory flavor. The chimichurri not only works as a marinade but also doubles as a sauce, giving every bite a pop of brightness and a little sweetness to round things out. Whether you’re cooking over gas or charcoal, you get juicy chicken thighs that hold up beautifully on the grill.
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I’ve made this dish for family dinners, weekend cookouts, and even packed it up for game day, and it fits every single time. Cooking chicken thighs like this gives me a lot of flexibility since I can marinate them hours ahead or even freeze a batch for later. Grill it fresh or reheat leftovers, and you’ve still got a meal that feels like a win every time.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Grilled Chicken Thighs with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Grilling chicken thighs is much simpler than you might think if you follow my simple instructions from mixing the marinade to pulling the chicken off the grill.
Make the Chimichurri Marinade
Add your chopped parsley, cilantro, garlic, red wine vinegar, olive oil, red pepper flakes, oregano, salt, and black pepper to a bowl.
Whisk until everything is well combined and the herbs are coated in oil and vinegar. I like using a silicone whisk for this—it doesn’t scrape up my bowls and is super easy to clean afterward.
Set Some Sauce Aside
Spoon half of the chimichurri into a small jar, cover it, and refrigerate it for later so it stays fresh until it’s ready for serving and drizzling on top of the finished chicken.
Marinate the Chicken
Place the boneless, skinless chicken thighs in a mixing bowl or a large zip-top bag. Pour the remaining chimichurri over the chicken—this is now your chicken marinade—and use your clean hands or tongs (I swear by these long ones, no more burnt fingers when I toast the buns) to make sure every piece is evenly coated.
Cover and marinate in the fridge for at least 30 minutes or up to 8 hours for deeper flavor.
Preheat the Grill
I usually fire up my Gas Grill for this—it heats up fast, holds a steady temp, and gives you enough room to cook for a crowd without juggling flare-ups.
But if you’re more into charcoal (especially for that smoky finish), the Premium Charcoal Grill is an absolute classic. I’ve used both and trust them completely.
Get your grill hot about 20 minutes before you’re ready to cook. If you’re using a charcoal grill, push the hot coals to one side for indirect heat. Direct heat will only give you undercooked chicken that’s burnt on the outside, and that’s not the goal here.
For gas grill, set the burners to high and aim for around 400°F. I always use the built-in thermometer on my grill, but if yours doesn’t have one or you just want to double-check, a grill surface thermometer can really save you from dry chicken.
Preheated grates help lock in moisture and add depth to the flavor, while high heat prevents the chicken from sticking and gives you those golden grill marks without drying it out.
Grill the Chicken
Place the marinated chicken thighs directly on the hot grill grates. Let them cook for 10 to 15 minutes, flipping occasionally so they get a nice char on all sides.
The chicken is done when it reaches 165°F inside—I always use this digital meat thermometer to make sure I hit 165°F at the thickest part. Trust me—guessing leads to dry chicken or worse, undercooked centers.
If you don’t have one, cut into a piece to make sure the juices run clear and there’s no pink in the center.
Rest and Serve
Take the chicken off the grill and let it rest on a plate for 5 minutes. Just before serving, spoon the fresh chimichurri you saved earlier right over the top.
Serve while everything’s warm, and enjoy!
Want to take it on the go? I tuck everything into this Insulated Food Carrier and it stays warm right until we’re ready to dig in at the picnic table.
Recipe Notes and Expert Tips
I’ve made this grilled chicken thighs recipe more times than I can count—here’s what I’ve learned to help yours come out just right.
- Use Fresh Herbs for Best Flavor: Dried herbs won’t cut it here. Fresh parsley and cilantro keep the chimichurri vibrant and punchy.
- Split the Sauce First: Always divide the chimichurri before marinating, so you’re not brushing cooked chicken with a marinade that touched raw meat.
- Marinate for Longer if You Can: Even 30 minutes helps, but if you’ve got time, letting the chicken soak all day makes a big difference.
- Preheat the Grill Properly: A hot grill is key for getting that perfect char and keeping the chicken from sticking.
- Grill Over Indirect Heat: It lets the chicken cook through evenly without burning the outside while still getting a nice sear when you flip it.
- Use a Meat Thermometer: Don’t guess. Chicken thighs are done at 165°F, and a quick check keeps them juicy instead of dry.
- Let the Chicken Rest: This gives the juices time to settle so you don’t lose them when you slice into the meat.
- Add Sauce Last: The fresh chimichurri adds a big pop of flavor and color—wait until right before serving to spoon it over the top.
How to Store Leftovers
Once cooled, transfer any leftover chicken to an airtight container (I always use these as they stack well and you can see what’s inside) and refrigerate for up to 4 days.
You can also freeze the cooked thighs for up to 3-4 months. Wrap them tightly in foil or plastic wrap and place inside freezer bags, I love these standup reusable freezer bags, and when you’re ready to reheat, thaw them overnight in the fridge and warm them in a skillet, low oven, or microwave to keep them juicy.
What to Serve With Grilled Chicken Thighs
Grilled chicken thighs go with just about everything. Plate them up with roasted potatoes, grilled corn, or even potato salad if you want to mellow out the rich flavors.
You can also serve them with brown rice, couscous, or alongside some creamy pasta if you want contrast in texture. They’re super versatile, so use what you’ve got on hand.
More Easy Recipes for You to Try at Home
If you love chicken, I’ve got plenty more flavorful, no-fuss chicken recipes that you’ll surely keep in your rotation:
- Grilled Chicken Sandwich
- Marry Me Chicken
- Honey Mustard Chicken Tenders
- Million Dollar Casserole
- Sheet Pan Parmesan Crusted Chicken
Equipment
- Gas Grill or
Ingredients
- 1 pound skinless and boneless chicken thighs (around 4 pieces)
- 1 cup fresh parsley finely chopped
- 1 cup fresh cilantro finely chopped
- 3 cloves garlic minced
- 3 tablespoons red wine vinegar
- ½ cup olive oil
- ½ teaspoon red pepper flakes
- 1 ½ teaspoons dried oregano
- 1 ½ teaspoons salt
- ¾ teaspoon black pepper
Instructions
- In a bowl, combine parsley, cilantro, garlic, vinegar, olive oil, red pepper flakes, oregano, salt, and black pepper. Mix well.1 cup fresh parsley, 1 cup fresh cilantro, 3 cloves garlic, 3 tablespoons red wine vinegar, ½ cup olive oil, ½ teaspoon red pepper flakes, 1 ½ teaspoons dried oregano, 1 ½ teaspoons salt, ¾ teaspoon black pepper
- Pour half of the chimichurri into a small jar, cover, and refrigerate—it will be used later for serving.
- Place the chicken thighs in a bowl or zip-top bag. Pour the remaining chimichurri over the chicken and toss to coat evenly. Marinate for at least 30 minutes (or up to 8 hours for deeper flavor).1 pound skinless and boneless chicken thighs
- Start preheating about 20 minutes before cooking: For charcoal grills, bank the hot coals to one side for indirect heat. For gas grills, set all burners to high and aim for 400°F (200°C).
- Grill the chicken thighs for 10–15 minutes, turning occasionally, until nicely charred and the internal temperature reaches 165°F (74°C).
- Transfer the chicken to a plate and let it rest for 5 minutes. Drizzle with the reserved chimichurri and serve warm.
Video
Notes
- Use Fresh Herbs for Best Flavor: Dried herbs won’t cut it here. Fresh parsley and cilantro keep the chimichurri vibrant and punchy.
- Split the Sauce First: Always divide the chimichurri before marinating, so you’re not brushing cooked chicken with a marinade that touched raw meat.
- Marinate for Longer if You Can: Even 30 minutes helps, but if you’ve got time, letting the chicken soak all day makes a big difference.
- Preheat the Grill Properly: A hot grill is key for getting that perfect char and keeping the chicken from sticking.
- Grill Over Indirect Heat: It lets the chicken cook through evenly without burning the outside while still getting a nice sear when you flip it.
- Use a Meat Thermometer: Don’t guess. Chicken thighs are done at 165°F, and a quick check keeps them juicy instead of dry.
- Let the Chicken Rest: This gives the juices time to settle so you don’t lose them when you slice into the meat.
- Add Sauce Last: The fresh chimichurri adds a big pop of flavor and color—wait until right before serving to spoon it over the top.
Nutrition
About the Author
Hey there! I’m Mandy
Mandy Applegate is a home cook, food blogger, and writer who believes the best meals are the ones shared with the people you love.
She’s all about easy recipes that taste amazing, the kind that make ordinary days feel a little more special and remind you why cooking at home matters.
She has been published on NBC, the Daily News, the Boston Herald, and the Chicago Sun-Times, amongst many others.
