Grilled Chicken Thighs with Chimichurri

If there is one recipe that captures the soul of Argentine grilling, it is grilled chicken thighs with chimichurri. At Asador.mx, we believe that great barbecue does not have to be complicated — it just has to be done right. This recipe is designed for beginners who want to step up to the grill with confidence and walk away with something truly delicious. With a handful of pantry staples and a little patience, you will produce chicken thighs with irresistibly crispy skin, juicy meat, and a bright, garlicky chimichurri sauce that makes every bite come alive.

Why Chicken Thighs Are the Best Cut for the Grill

Ask any experienced asador and they will tell you: chicken thighs are the superior grilling cut. Unlike chicken breasts, which dry out quickly over high heat, thighs have a higher fat content that keeps them moist and forgiving even if you leave them on the grill a minute or two too long. The bone adds even more flavor during cooking, and the skin renders down into a crackling, golden layer that is absolutely impossible to resist. For beginners especially, chicken thighs are a dream — they are affordable, widely available, and remarkably hard to mess up. Whether you are cooking over charcoal or a gas grill, bone-in, skin-on thighs will reward you with flavor that far exceeds the minimal effort they require.

The Magic of Argentine Chimichurri

Chimichurri is Argentina's most iconic condiment, and once you have tasted the real thing, you will understand why it appears on virtually every asado table from Buenos Aires to Mendoza. Made with fresh flat-leaf parsley, garlic, oregano, red wine vinegar, olive oil, and a pinch of red pepper flakes, chimichurri is bold, herbaceous, tangy, and deeply aromatic. It is not a marinade — though you can certainly use it as one — it is a finishing sauce meant to be spooned over freshly grilled meat right before eating. The vinegar cuts through the richness of the chicken skin, the garlic punches through every bite, and the herbs bring a freshness that lifts the entire dish. There are two main styles of chimichurri in Argentina: the classic green version (chimichurri verde) that we use here, and a red version (chimichurri rojo) that includes roasted red peppers and tomato. Both are extraordinary, but for chicken, the bright green version is our recommendation every time.

Tips for Getting Perfectly Crispy Skin on the Grill

Crispy chicken skin on the grill is one of life's great pleasures, but it requires a few key techniques. First, always pat your chicken dry before seasoning — moisture on the skin is the enemy of crispiness, as it steams the skin rather than allowing it to render and crisp up. Second, do not skip the resting period before grilling; letting the chicken sit at room temperature for 15 minutes helps it cook more evenly. Third, start skin-side down on direct heat and resist the urge to move the chicken. The skin will initially stick to the grate, but as it renders and crisps, it will naturally release on its own — forcing it too early tears the skin. Finally, finish the cooking on indirect heat with the lid closed to gently bring the interior up to a safe temperature without burning the exterior. A meat thermometer is your best friend here: 165°F (74°C) at the thickest part of the thigh, away from the bone, means it is perfectly done.

Serving Suggestions and Pairing Ideas

These grilled chicken thighs with chimichurri are versatile enough to anchor a full asado spread or stand alone as a simple weeknight dinner. For a true Argentine feast, serve them alongside grilled provoleta (melted provolone cheese), a simple tomato and onion salad dressed with olive oil and oregano, and crusty bread for mopping up extra chimichurri. Roasted potatoes cooked directly in the coals — known as papas al rescoldo — are another classic pairing that requires almost no effort and taste incredible. For drinks, a glass of Malbec from Mendoza is the obvious choice for a special occasion, but a cold Quilmes beer works just as beautifully on a warm summer evening. Leftovers, if you have any, are spectacular the next day shredded over rice or tucked into a sandwich with more chimichurri. Store leftover chimichurri in a sealed jar in the refrigerator for up to one week — the flavor only deepens over time, and you will find yourself spooning it over eggs, roasted vegetables, and anything else within reach.