This grilled chicken with chimichurri sauce was a huge hit in my house. My husband already requested it again. The chimichurri sauce is made with fresh herbs, garlic and lemon. It doubles as both the marinade and the topping for the chicken thighs, making this a quick and easy weeknight recipe.
Chicken thighs are perfect for grilling. They stay juicy and cook quickly. Marinate the chicken thighs in a little bit of the chimichurri sauce for at least half an hour before grilling. You can even make the sauce the day before, and marinate the chicken thighs overnight. Save the rest of the chimichurri to top the chicken thighs once they come off the grill.
Serve a tomato cucumber salad alongside this grilled chicken with chimichurri sauce for a simple paleo summer meal.
- 8 bone-in chicken thighs
- 1-1/4 cup chimichurri sauce, divided
- Coat the chicken in ⅓ cup chimichurri sauce, and marinate for at least 30 minutes.
- Preheat grill and grill chicken, skin side down for 6 - 8 minutes. Turn chicken over and grill 4 - 5 minutes, until internal temperature reaches 165 degrees.
- Serve with remaining chimichurri sauce.