Grilled Chicken Thighs With Basil Chimichurri
45 min
|
intermediate
|
clean eating,
gluten-free,
keto-friendly,
lactose-free,
Mediterranean diet,
paleo-friendly
Recipe by Eunice
Introduction
Crispy-skinned, juicy grilled chicken thighs, properly seasoned with smoked paprika, garlic, salt and pepper, get finished with a basil chimichurri, an Argentine-style sauce that here leans basil so it feels like pesto's feisty cousin.
Fast and bold for weeknights or backyard cookouts, the tangy, herby finish wakes up everything on the plate.
Ingredients (4 servings)
Get Ingredients →Order the ingredients from your local store for pickup or delivery. You’ll check out through Instacart.
Ingredients for the Chicken:
- 4 bone-in, skin-on chicken thighs bone-in, skin-on chicken thighs 1.14 lb
- 2 Tbsp olive oil olive oil
- 1 tsp garlic powder garlic powder 0.1 oz
- 1 tsp smoked paprika smoked paprika 0.08 oz
- 1 tsp salt salt
- 1 tsp black pepper black peppercorns (for black pepper)
Ingredients for the Basil Chimichurri:
- 1 cup fresh basil, chopped fresh basil 1.45 oz
- 1 Tbsp dried oregano dried oregano 0.33 oz
- 3 garlic cloves, minced garlic 0.27 head (for garlic cloves)
- 2 Tbsp red wine vinegar red wine vinegar 1 fl oz
- ½ cup extra virgin olive oil extra-virgin olive oil 4 fl oz
- ½ tsp salt salt
- ½ tsp black pepper black peppercorns (for black pepper)
How to Make Grilled Chicken Thighs With Basil Chimichurri
-
Season and marinate the chicken
Pat the chicken thighs dry, then toss with olive oil, garlic powder, smoked paprika, salt, and black pepper in a glass bowl so the seasoning sticks and the skin gets a head start on crisping.
Marinate covered in the fridge for at least 30 minutes and up to 12 hours, then let the chicken stand at room temperature for 15 to 20 minutes before grilling so it cooks evenly.
-
Make the basil chimichurri
Finely chop the basil by hand for a rustic texture, then stir in dried oregano, minced garlic, red wine vinegar, extra virgin olive oil, salt, and black pepper until glossy and spoonable.
Taste and adjust salt and vinegar until it sings, and set aside half the sauce in a clean bowl for serving so you keep it away from raw chicken juices.
-
Preheat and set up the grill
Heat a grill for two zones, with one side medium-high for searing and the other side medium-low for gentle cooking, and aim for 375 to 425 degrees F with the lid closed.
Scrub the grates clean, then oil them lightly with a folded paper towel and tongs so the skin does not stick.
-
Grill low and slow to render the skin
Place the thighs skin side down over the cooler zone, close the lid, and cook 12 to 15 minutes to render fat and turn the skin golden without flare-ups.
Flip and continue over the cooler zone for 8 to 10 minutes until the thickest part hits about 165 degrees F.
-
Crisp over direct heat and finish
Move the thighs to the hot zone and sear 1 to 2 minutes per side until the skin is deeply crisp and the internal temp is 175 to 190 degrees F for tender, juicy thighs.
Move the chicken to a platter and rest 5 to 10 minutes, skin side up, so the juices settle and the skin stays crackly.
-
Serve with chimichurri
Spoon the reserved chimichurri over the chicken and pass extra at the table for those who like it saucy.
Finish with a tiny pinch of flaky salt and a squeeze of lemon if you like sharper edges.
Substitutions
- Chicken thighs -> boneless skinless thighs
- Grill over medium heat about 4 to 5 minutes per side to 170 degrees F, which cooks faster but yields less crispy edges without the skin while still staying juicy.
- Basil -> parsley and cilantro mix
- Swap in a 50-50 mix of flat-leaf parsley and cilantro for a classic green chimichurri vibe that is bright, herby, and slightly more peppery while staying vibrant and fresh.
- Red wine vinegar -> fresh lemon juice
- Use equal parts lemon juice for a citrusy snap that softens the oregano and basil edges and makes the sauce feel lighter without losing the tang you need.
Tips
- Dry the skin like you mean it
- Moisture is the enemy of crisp, so pat the skin aggressively before seasoning and leave the chicken uncovered in the fridge for up to 2 hours for next-level crackle.
- Thermometer placement matters
- Insert the probe into the thickest part near but not touching the bone so you read the meat, not the bone, which can throw your temp low or high.
- Control flare-ups with the cool zone
- If fat drips ignite, move the chicken to the cooler side and close the lid for 20 seconds, then return to sear when calm instead of dousing flames with water.
- Hand-chop your chimichurri
- A knife gives you tiny leafy pieces that release flavor without bruising the basil to sludge, which keeps the sauce loose, glossy, and bright green.
- Season the sauce properly
- Salt unlocks the basil and garlic aroma, so taste the chimichurri with a piece of chicken or bread and add another pinch of salt or a splash of vinegar until it pops.
- Rest skin side up
- Let the thighs rest without stacking so steam does not sog out the crust you worked for.
Nutrition Facts *
| Energy | 555 | kcal |
|---|---|---|
| Protein | 28 | g |
| Total Fat | 46 | g |
| Carbohydrates | 7 | g |
| Dietary Fiber | 1 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My chicken skin is burning before the meat is done, what should I do?
- Shift to the cooler zone skin side up and cook covered until 165 degrees F, then finish the skin briefly over direct heat to crisp without scorching.
- How do I prevent the chicken from sticking to the grill?
- Start with clean, hot grates, oil them lightly, and do not force the flip because the skin will naturally release when it is ready.
- Can I make the chimichurri ahead of time?
- Yes, up to 24 hours in the fridge, but press a thin layer of oil on top and cover to slow browning, and stir in a fresh handful of chopped basil before serving if needed.
- What is the ideal internal temperature for thighs?
- 165 degrees F is safe, but taking thighs to 175 to 190 degrees F melts connective tissue for a silkier bite that stays juicy.
- Can I cook this without a grill?
- Sear skin side down in a cast iron skillet over medium heat until golden, flip, then finish in a 400 degrees F oven until 175 to 190 degrees F and serve with the chimichurri.
- How long should I marinate the chicken?
- At least 30 minutes for flavor to stick, and up to 12 hours for deeper seasoning, but avoid longer so the salt does not tighten the surface too much.
Serving Suggestions
Big flavors love good company, so pile this next to charred corn or grilled peaches and let extra chimichurri run over sliced tomatoes or blistered green beans for a full plate situation.
A crisp Sauvignon Blanc or an ice-cold lager cuts through the richness, and if you like heat, stir a pinch of red pepper flakes into the chimichurri for a clean, spicy finish.
More pairings:
Reviews
We haven’t received any feedback on this recipe yet.
Made this recipe? How did it go?
Please leave your feedback below. We’d love to hear from you!
