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Ingredients
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For the grilled chicken
For the chimichurri
Method
For the grilled chicken
- 1
Prepare and season
Pat the chicken thighs dry with paper towels. In a large bowl, combine 3 tbs olive oil, 1.5 tsp kosher salt, 1 tsp black pepper, 1 tsp smoked paprika and 1/2 tsp garlic powder. Add the chicken thighs and rub thoroughly, coating under the skin where possible. Let sit at room temperature for 20–30 minutes or refrigerate up to 2 hours (bring to room temperature 30 minutes before grilling).
- 2
- 3
Grill
Place thighs skin-side down over direct heat and sear until skin is nicely browned and releases easily, about 4–6 minutes. Flip and move to indirect heat (or reduce flame to medium). Continue grilling, covered if possible, until an instant-read thermometer inserted into the thickest part (not touching bone) reads 165°F (74°C), about 12–18 more minutes depending on size. Flip once more halfway through for even cooking. Total cook time will be about 18–24 minutes.
- 4
Rest and finish
Transfer thighs to a cutting board and let rest 5–7 minutes. Squeeze the halved lemon over the thighs just before serving to add brightness.
For the chimichurri
- 5
- 6
Mix the sauce
In a medium bowl, combine 1 cup chopped parsley, 1/2 cup chopped cilantro, 2 tbsp oregano, 4 cloves minced garlic, 2 tbs red wine vinegar, 1 tbs lemon juice, 1 tsp kosher salt, 1/2 tsp black pepper and 1/2 tsp red pepper flakes. Whisk in 6 tbs extra-virgin olive oil until emulsified. Taste and adjust salt, acidity (more vinegar or lemon) and heat.
- 7
Rest for flavors to meld
Let the chimichurri sit at room temperature for at least 15–30 minutes before serving so the flavors develop. It can be made up to 24 hours ahead and refrigerated—bring to room temperature before serving and stir in an extra tbs olive oil if it has thickened.
- 8
Serve
Spoon chimichurri over the rested grilled chicken thighs or serve on the side. Use extra chimichurri for dipping or to dress roasted vegetables or potatoes.