Print

Crispy Garlic Herb Grilled Chicken Thighs Recipe with Easy Lemon Chimichurri Sauce

crispy garlic herb grilled chicken thighs - featured image
Print Recipe

This recipe delivers crispy, juicy grilled chicken thighs infused with garlic and fresh herbs, paired with a bright and tangy lemon chimichurri sauce. Perfect for quick weeknight dinners or weekend cookouts.

Ingredients

Scale
  • 6 bone-in, skin-on chicken thighs (about 2 pounds / 900 grams)
  • 4 cloves garlic, minced
  • 2 tablespoons olive oil (extra virgin preferred)
  • 1 tablespoon fresh rosemary, finely chopped (or dried, use half amount)
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon smoked paprika (optional)
  • Salt and freshly ground black pepper, to taste
  • 1 cup fresh parsley, finely chopped (flat-leaf preferred)
  • 1/4 cup fresh cilantro, chopped (optional)
  • 2 cloves garlic, minced
  • 1 small shallot, finely chopped
  • 1/3 cup olive oil
  • 2 tablespoons fresh lemon juice (about 1 lemon)
  • 1 teaspoon red wine vinegar
  • 1/2 teaspoon crushed red pepper flakes (adjust to taste)
  • Salt and pepper, to taste

Instructions

  1. Prepare the marinade: In a large bowl, combine minced garlic, olive oil, rosemary, thyme, smoked paprika, salt, and pepper. Whisk until well blended.
  2. Marinate the chicken thighs: Add chicken thighs to the marinade and turn to coat fully. Cover and refrigerate for at least 30 minutes, ideally 1 to 2 hours but no longer than 4 hours.
  3. Make the lemon chimichurri: Mix parsley, cilantro, garlic, shallot, olive oil, lemon juice, red wine vinegar, red pepper flakes, salt, and pepper in a bowl. Stir well and set aside at room temperature.
  4. Preheat the grill to medium-high heat (around 400°F / 200°C). Clean and oil the grates.
  5. Grill the chicken thighs skin-side down for 6 to 8 minutes without moving to develop crispy skin. Flip and grill another 6 to 8 minutes until internal temperature reaches 165°F (74°C).
  6. Remove chicken from grill and let rest for 5 minutes to redistribute juices.
  7. Serve chicken thighs with a generous spoonful of lemon chimichurri sauce. Garnish with extra fresh herbs or lemon wedges if desired.

Notes

Pat chicken dry before marinating for crispier skin. Do not move chicken during initial grilling to develop crust. Use a meat thermometer to ensure internal temperature reaches 165°F (74°C). Let chicken rest after grilling for juicy results. Chimichurri can be made up to 24 hours ahead and stored refrigerated. For less heat, omit or reduce red pepper flakes. Boneless thighs cook faster (10-12 minutes total).

Nutrition

Keywords: grilled chicken thighs, garlic herb chicken, lemon chimichurri, crispy chicken, summer grilling, easy chicken recipe, healthy chicken, barbecue chicken

Find it online: https://sparklechew.com/crispy-garlic-herb-grilled-chicken-thighs-recipe-with-easy-lemon-chimichurri-sauce/