Grilled Chicken Thighs With Basil Chimichurri
40 min
|
intermediate
|
gluten-free,
lactose-free,
Mediterranean diet,
paleo-friendly
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 20 min | 20 min | 40 min |
Introduction
These grilled chicken thighs come out juicy, crispy skinned, and packed with smoky flavor in every bite.
A bright basil chimichurri, inspired by the classic Argentine parsley sauce, adds fresh, garlicky zip that feels perfect for summer.
Serve this easy grill-night recipe for backyard cookouts, weeknight dinners, or any time you want a simple but impressive main.
Ingredients (4 servings)
Ingredients for the Chicken:
Ingredients for the Basil Chimichurri:
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How to Make Grilled Chicken Thighs With Basil Chimichurri
-
Season the chicken
Pat the chicken thighs dry with paper towels so the seasoning sticks and the skin crisps well.
In a small bowl, mix olive oil, garlic powder, smoked paprika, salt, and black pepper into a loose paste.
Rub the paste all over the chicken, getting under the skin where you can for extra flavor.
-
Marinate the thighs
Place the seasoned thighs in a shallow dish or zip top bag, keeping them in a single layer.
Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
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Preheat the grill
Preheat a gas or charcoal grill to medium-high heat, aiming for about 400°F at the grates.
Clean and oil the grates so the chicken releases easily and gets clear grill marks.
-
Make the basil chimichurri
While the chicken marinates, finely chop the basil and add it to a medium mixing bowl.
Stir in dried oregano, minced garlic, red wine vinegar, salt, and black pepper until everything looks evenly moistened.
Slowly stream in the extra virgin olive oil while stirring, until the sauce looks loose but well combined.
Taste and adjust with a little extra salt or vinegar if needed, then set aside at room temperature.
-
Grill the chicken
Remove the thighs from the fridge about 15 minutes before grilling so they lose some chill.
Place the chicken on the grill skin side down over direct heat, then close the lid.
Grill for 6 to 8 minutes, watching for flare ups and moving pieces if needed.
Flip the thighs and continue grilling 6 to 8 minutes more, or until the internal temperature reaches 175°F.
If the skin browns too fast, move the chicken to a cooler zone and finish with indirect heat.
-
Rest and serve
Transfer the grilled thighs to a platter and let them rest for 5 to 10 minutes so juices settle.
Spoon basil chimichurri generously over the chicken, and pass extra at the table for drizzling.
Serve with simple sides like grilled vegetables, rice, or crusty bread to soak up the sauce.
Substitutions
- Bone-in, skin-on thighs -> boneless, skinless thighs
- Use the same weight of boneless thighs and reduce grilling time; they cook faster and stay very tender. You lose the crispy skin, but the chimichurri keeps everything juicy and flavorful.
- All basil -> basil and parsley mix
- Use half basil and half flat leaf parsley if you want a slightly milder, more classic chimichurri vibe. The sauce stays fresh and green, with a little extra earthiness from the parsley.
- Red wine vinegar -> lemon juice
- Swap the red wine vinegar for fresh lemon juice to give the chimichurri a brighter, citrusy edge. It pairs especially well with grilled chicken on hot summer days.
Tips
- Dry the skin very well
- Blotting the chicken thoroughly with paper towels helps the fat render and gives you crisp, crackly grilled skin.
- Use two heat zones on the grill
- Set up a hotter side and a cooler side so you can rescue pieces that brown too quickly.
- Aim for 175°F in the thighs
- Dark meat tastes best when cooked a little higher than breasts; 175°F gives juicy meat and tender connective tissue.
- Let the chimichurri rest
- Give the sauce at least 10 minutes to sit so the flavors meld and the garlic softens slightly.
- Chop herbs by hand, not in a blender
- Hand chopping keeps the basil bright and prevents a bitter, pasty texture that can happen in food processors.
Nutrition Facts *
| Energy | 556 | kcal |
|---|---|---|
| Protein | 20 | g |
| Total Fat | 50 | g |
| Carbohydrates | 6 | g |
| Dietary Fiber | 3 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- How do I keep the chicken from sticking to the grill?
- Make sure the grill grates are very hot and well oiled before adding the chicken. Do not try to flip too early; the skin releases once it has browned and crisped.
- Can I cook this recipe indoors without a grill?
- Yes, sear the thighs skin side down in a hot oven-safe skillet until deeply browned. Then finish in a 400°F oven until they reach 175°F, and serve with the chimichurri.
- What if my chicken turns out dry?
- Dry chicken usually means it was overcooked or the heat was too high the entire time. Use an instant-read thermometer and move pieces to indirect heat once the skin looks well browned.
- Can I make the basil chimichurri ahead of time?
- Yes, you can make it up to one day ahead and store it in the fridge. Let it come to room temperature and stir well before serving, since the oil firms up when chilled.
- What can I serve with grilled chicken and chimichurri?
- Grilled vegetables, simple salads, roasted potatoes, or rice all work nicely with the bright, garlicky sauce. You can also stuff leftovers into tortillas or over greens for an easy lunch.
Serving Suggestions
This smoky grilled chicken with basil chimichurri shines alongside grilled corn, tomato salad, or a simple butter lettuce salad.
For a fun twist, swirl extra chimichurri into yogurt or mayo for a creamy dipping sauce or sandwich spread.
More pairings:
Reviews
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Denise, Raleigh, NC: This turned out so flavorful and the skin got perfectly crispy! 🌿 I added a squeeze of lemon to the chimichurri and served it with grilled corn, everyone went back for more.
: Happy it came out flavorful with crispy skin, Denise! The lemon in the basil chimichurri is a great touch, and grilled corn is a perfect side. 😊
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