Chimichurri Chicken Thighs (Charcoal-Grilled)

Chimichurri chicken thighs are marinated in the sauce, grilled until the edges char, then finished with more chimichurri spooned over the top. I cook mine over charcoal, and the same batch of sauce does double duty as the marinade and the finish, which is what makes it a fast weeknight cook.

The fat is why I stick with thighs. It renders over the coals and keeps the meat juicy through a hard sear, so I can push for real char without drying anything out. This is one of the recipes where charcoal earns its keep, since the marinade oil hits the fire and sends smoke and char back up into the meat.

What most people miss is that the richness of a thigh is exactly why chimichurri belongs on it. The sauce is sharp with garlic and vinegar, so it cuts straight through the fat instead of sitting on top of it. Put a bright green herb sauce on a thigh and it reads light and fresh, even though you and I both know that fat is where the flavor was hiding the whole time.

Key Ingredients

• Boneless skinless chicken thighs: This is one of the few recipes where I won’t tell you to use chicken breast instead. Thighs have enough fat to stand up to a hard sear over charcoal, and that extra richness is exactly what makes the bright chimichurri work. Try to buy thighs that are close to the same size so they finish together.
• Chimichurri: One batch does everything here. Reserve some before the raw chicken goes in, then use the rest as the marinade. After the cook, that fresh reserved sauce is what wakes the whole plate back up. Use my classic chimichurri recipe as written and you’ll have plenty for both jobs.
• Kosher salt: Don’t count on the chimichurri to season the chicken for you. Salt the thighs first, then add the marinade. That gives the meat a head start while the chimichurri does what it’s best at: adding fresh herbs, garlic, and acidity.

Any of my chimichurri flavors works as the marinade here, not just the classic. There is a fuller breakdown in Change Up the Chimichurri near the bottom.

How to Make Chimichurri Chicken

Step 1: Reserve the finishing chimichurri first

Before the chicken goes anywhere near the bowl, scoop about 1/2 cup of the chimichurri into a separate dish and set it aside. That reserved batch is what you’ll spoon over the finished chicken, so keep it completely away from the raw meat. Once the chicken goes in, there’s no going back.

Step 2: Salt first, then marinate

Pat the thighs dry and season both sides with about 1½ teaspoons of kosher salt. Then coat them with the remaining chimichurri, cover, and refrigerate for 30 minutes to 2 hours. That’s all the time this marinade needs. The vinegar works quickly, so 30 minutes to 2 hours is all this marinade needs. Any longer and you’re not gaining much.

Step 3: Build a two-zone charcoal fire

While the chicken marinates, light a full chimney of charcoal and bank the coals to one side of the grill. Leave the other side empty so you have a cool zone ready when the flare-ups start. Once the coals are hot, set the grate in place, let it heat for a few minutes, and give it a quick cleaning before the chicken goes on.

Step 4: Sear over the coals and manage the fire

Let the excess marinade drip off each thigh, then place them over the direct heat. Sear for about 3 to 4 minutes per side until the edges pick up deep char. The oil in the chimichurri will cause flare-ups, and that’s expected.

When the flames climb, slide the thighs over to the cool side for a few seconds, then move them back once the fire settles. That’s exactly why you built a two-zone fire.

Step 5: Finish over indirect heat

Once both sides are nicely charred, move the thighs to the cool side, close the lid, and let them finish cooking until they reach 175-185°F. Chicken thighs are perfectly safe at 165°F, but those extra degrees are where the fat and connective tissue finish rendering, giving you the tender texture that makes thighs worth choosing in the first place.

Let them rest for about 5 minutes, then spoon the reserved chimichurri over the top and finish with a pinch of flaky salt if needed.

Make-Ahead and Storage

This recipe is easy to prep ahead, but the chimichurri doesn’t need an overnight marinade. Salt the thighs earlier in the day if you want a head start, then coat them in the chimichurri 30 minutes to 2 hours before they hit the grill. That’s all the time the marinade really needs.

For leftovers:

• Refrigerator: Store the cooked chicken in an airtight container for up to 4 days.
• Reheating: Slice the thighs and warm them in a hot skillet for a couple of minutes. It keeps the char intact much better than the microwave.
• Freezer: Freeze the cooked chicken for up to 2 months.

The reserved chimichurri keeps about a week in the refrigerator. Let it come back to room temperature before serving so the olive oil loosens up and the herbs taste fresh again.

Change Up the Chimichurri

The classic is the default, but every one of my chimichurri variations works as the marinade and the finishing sauce here. Pick the one that fits the meal.

• Classic Chimichurri: parsley, garlic, oregano, and red wine vinegar. The version I reach for most and the baseline for this cook.
• Red Chimichurri: smoked paprika and red pepper build a deeper, warmer sauce that leans into the char.
• Hatch Chile Chimichurri: roasted Hatch green chile for real heat and a Southwest angle.
• Cranberry Chimichurri: tart and a little sweet, the one I run in the fall and over the holidays.

Frequently Asked Questions

More Grilled Chicken Recipes

• Grilled Chicken Wraps: slice the leftovers thin and this is where they go the next day.
• Grilled Chicken Torta: a grilled chicken sandwich on a toasted roll, and leftover chimichurri thighs stack right into it.
• Grilled Honey Pepper Pimento Chicken Sandwich: a sweet-heat take on grilled chicken for when you want a sandwich instead of a plate.
• Grilled Chicken Alfredo: grilled chicken over pasta when you want a heavier dinner off the same grate.
• Grilled Chicken Wings: another cut for the charcoal when you want grilled chicken in finger-food form.

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