How long should I marinate chicken in chimichurri?

hirty minutes, up to 2 hours. Thirty minutes is enough to season the meat before it hits the fire, and you are not gaining anything past the 2 hour mark. If it is easier to marinate closer to 30 minutes on a busy night, that works just as well.

What temperature are chicken thighs done?

Chicken thighs are safe at 165°F, but I pull them between 175°F and 185°F. That range is where the fat and connective tissue in a thigh render, which is what makes the cut tender instead of chewy. Use an instant-read in the thickest part and pull toward the higher end if you like your thighs more done.

Can I use chicken breast instead of thighs?

You can, and it still works with this sauce. I build it around thighs on purpose: the extra fat takes char better and gives you more margin over the fire, and the sharp sauce keeps that richness from feeling heavy. If you go with breast, pull it at 160°F and let carryover finish it so it does not dry out on the direct side. My grilled chicken breast guide covers the full method if you want to go that route.

Do I need charcoal, or will gas work?

Gas works and the two-zone setup is the same, high burners on one side and off on the other. You lose the charcoal smoke and some of the char, which is where a lot of the flavor in this version comes from, but it is still a good plate of chimichurri chicken. If you have the charcoal, use it here.

Chimichurri Chicken Thighs (Charcoal-Grilled)

Ingredients

Scale

For Chicken

About 3 pounds boneless skinless chicken thighs (8 thighs)
1.5 teaspoons kosher salt, Morton’s, for pre-salting, plus more to finish

Chimichurri Sauce

2 cups fresh flat-leaf parsley, finely chopped
8 to 10 garlic cloves, minced
2 tablespoons dried oregano, or 4 tablespoons fresh
1 cup extra virgin olive oil
5 to 6 tablespoons red wine vinegar
2 teaspoons red pepper flakes
1 teaspoon kosher salt, plus more to taste
2 teaspoons freshly cracked black pepper, optional

Cook Mode Prevent your screen from going dark

Instructions

Reserve about 1/2 cup of the chimichurri in a separate bowl for finishing. Set it aside and keep it away from the raw chicken.
Pat the thighs dry and season both sides with the kosher salt.
Fold the thighs into the remaining chimichurri, cover, and refrigerate 30 minutes, up to 2 hours.
Light a full chimney of charcoal and bank the coals to one side of the grill for a two-zone fire. Bring the grate to temp and clean it.
Drain the marinade off each thigh. Sear over the direct side 3 to 4 minutes per side until well charred, sliding thighs to the cool zone whenever the marinade oil flares.
Move the thighs to the cool side to finish, cover, and cook until they reach 175°F to 185°F internal.
Rest 5 minutes. Spoon the reserved chimichurri over the top, add a pinch of salt to taste, and serve.

Notes

Reserve the finishing sauce before marinating. Never reuse marinade that touched raw chicken.
Pull thighs between 175°F and 185°F for the best texture. 165°F is the minimum safe temp.
Marinate 30 minutes to 2 hours. Any longer doesn’t add much.
Gas works too, same two-zone setup.
Any chimichurri variation works here: classic, red, Hatch chile, or cranberry.
Cooked thighs keep 3 to 4 days refrigerated, reheat best in a hot skillet. Reserved sauce keeps about a week.

Author: Brad Prose
Prep Time: 15 min
Marinade Time: 30 min
Cook Time: 15 min
Category: Chicken & Turkey
Method: Grilling
Cuisine: Argentine
Diet: Gluten-Free

Nutrition

Serving Size: 1-2 chicken thighs
Calories: 352
Sugar: 0.3 g
Sodium: 394.2 mg
Fat: 31.4 g
Carbohydrates: 4.1 g
Protein: 15.7 g
Cholesterol: 70 mg