Grilled Chicken Thighs With Basil Chimichurri

40 min | intermediate | gluten-free, lactose-free, Mediterranean diet, paleo-friendly

Four grilled chicken thighs with charred grill marks on a black platter, each topped with a spoonful of bright green basil chimichurri; fresh basil leaves and a gray cloth sit nearby.

Published May 16, 2025

Prep Time	Cook Time	Total Time
20 min	20 min	40 min

Rate/Review

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.

Four grilled chicken thighs with charred grill marks in a black baking dish, each topped with a spoonful of chunky green basil chimichurri; a lemon and basil leaves are blurred in the background.

How to Make Grilled Chicken Thighs With Basil Chimichurri

Handsfree mode (keeps screen awake)

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.

Advertisement
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.

Advertisement
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.

Close-up of grilled chicken thighs with charred grill marks, topped with a thick, glossy green basil chimichurri; several thighs sit together on a dark serving platter.

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.

Close-up of a grilled chicken thigh on a dark plate, topped with a thick, bright green basil chimichurri; two charred corn-on-the-cob halves sit behind it, with a blurred bowl of fresh basil in the background.

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.

Recipe by Eunice.
“I learned to cook by standing in my grandma’s kitchen, watching her turn simple ingredients into meals that fed our entire family. That’s where it started. Today, I create recipes for real life, real kitchens, and anyone who wants good food without overthinking it.” Read more.

Side Pairings

These sides complement the meal beautifully.

Overhead view of a white bowl filled with grilled corn salad—charred corn kernels mixed with diced red bell pepper, sliced red onion, and cilantro—on a gray cloth with extra cilantro scattered nearby.

Grilled Corn Salad With Cilantro & Peppers 4.8 ★

35 min

View Recipe →

Overhead view of a white bowl filled with cucumber rounds and halved cherry tomatoes, tossed with olive oil and herbs and topped with feta cubes, parsley, and cracked black pepper on a light marble surface.

Cucumber Tomato Feta Salad 5 ★

15 min

View Recipe →

Overhead view of creamy potato salad in a white bowl, with cubed potatoes coated in dressing and mixed with green peas and chopped red onion on a marble surface beside a gray striped towel.

Creamy Potato Salad With Peas and Red Onion 5 ★

35 min

View Recipe →

Overhead view of a white bowl filled with creamy vegan macaroni salad, showing elbow pasta coated in dressing with diced red and green bell pepper, red onion, celery, and chopped parsley.

Creamy Vegan Macaroni Salad 5 ★

30 min

View Recipe →

Four ears of grilled corn on the cob stacked on a white plate, char-marked and glossy with honey butter, with extra honey drizzled and dripping onto the plate; a honey jar and dipper blurred in the background.

Honey Butter Grilled Corn on the Cob

22 min

View Recipe →

White oval serving bowl filled with cubed watermelon and pineapple tossed in a glossy honey-lime dressing and topped with fresh mint leaves, on a light marble surface.

Watermelon Pineapple Mint Salad 5 ★

15 min

View Recipe →

Close-up of garlic butter roasted baby potatoes, halved and piled in a white bowl, with golden-brown crisp edges and a glossy seasoning coating.

Garlic Butter Roasted Potatoes

40 min

View Recipe →

White bowl filled with warm German potato salad—glossy chunks of yellow potatoes with bits of onion—topped with chopped chives, sitting on a blue-gray towel.

Grandma's German Potato Salad With Broth (Schwäbischer Kartoffelsalat)

50 min

View Recipe →

Overhead view of a white bowl filled with creamy cabbage slaw—shredded purple and green cabbage and julienned carrots coated in a pale dressing—garnished with fresh cilantro on a light marble surface.

Creamy Purple Cabbage Slaw

20 min

View Recipe →

Close-up of creamy Hawaiian macaroni salad in a white bowl, with elbow pasta coated in a mayo dressing and mixed with shredded carrot and thin slices of red onion.

Creamy Hawaiian Macaroni Salad 5 ★

30 min

View Recipe →

Close-up of a white bowl filled with rainbow fruit salad—strawberries, pineapple chunks, blueberries, kiwi slices, and banana rounds—glossy with honey-lemon glaze on a light countertop.

Rainbow Honey-Lemon Fruit Salad 4.7 ★

15 min

View Recipe →

White bowl filled with cowboy caviar: black beans, black-eyed peas, corn, diced red and green peppers, red onion, and cilantro in a glossy dressing on a white wooden surface.

Cowboy Caviar (Texas Caviar)

20 min

View Recipe →

Reviews

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. — 5 ★

Eunice: Happy it came out nice, Denise!