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Grilled Chicken Thighs topped with a fresh herb and garlic sauce are served on a white plate, with a sauce bowl in the background on a patterned tablecloth.

Grilled Chicken Thighs

Grilled Chicken Thighs strike the perfect balance between tenderness and bold, savory flavor, with a chimichurri that pulls double duty as both marinade and sauce. You can prep them in advance, toss them on either a gas or charcoal grill, and still have that juicy, charred chicken every time. They’re just as handy for a laid-back family dinner as they are for a weekend cookout or game day spread. Whether you’re making them fresh or reheating leftovers, they hold up beautifully and make life a little easier.
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Prep Time: 20 minutes
Cook Time: 20 minutes
Marination Time: 30 minutes
Total Time: 1 hour 10 minutes
Course: Main Course
Cuisine: American
Keyword: Grilled Chicken Thighs
Servings: 4
Calories: 502kcal
Author: Mandy Applegate

Equipment

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
US Customary - Metric

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

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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

Calories: 502kcal | Carbohydrates: 3g | Protein: 19g | Fat: 46g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 28g | Trans Fat: 0.1g | Cholesterol: 111mg | Sodium: 976mg | Potassium: 370mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 1711IU | Vitamin C: 22mg | Calcium: 52mg | Iron: 2mg
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