Chimichurri Grilled Chicken Thighs with Potatoes

• 6 bone-in, skin-on chicken thighs
• 2 lbs baby potatoes, halved
• 1/4 cup olive oil
• 2 tbsp red wine vinegar
• 1/4 cup fresh parsley, chopped
• 2 tbsp fresh oregano, chopped
• 3 garlic cloves, minced
• 1 tbsp red wine vinegar
• 1 tsp crushed red pepper flakes
• Salt to taste
• Black pepper to taste
• 1/2 tsp smoked paprika

Steps

1. 1 Preheat grill to medium-high heat.
2. 2 In a small bowl, whisk together olive oil, red wine vinegar, parsley, oregano, garlic, red pepper flakes, salt, and pepper to make the chimichurri sauce.
3. 3 Toss the chicken thighs with 2 tablespoons of the chimichurri sauce and let marinate for 15 minutes.
4. 4 Toss potatoes with smoked paprika, a drizzle of olive oil, salt, and pepper.
5. 5 Grill chicken for 6-7 minutes per side, or until cooked through.
6. 6 While chicken grills, roast potatoes on a baking sheet in a 400°F oven for 25 minutes, flipping halfway through.
7. 7 Serve chicken and potatoes drizzled with remaining chimichurri sauce.

Equipment

• Grill
• Baking sheet

Variations

• Substitute chicken thighs with chicken breasts for a leaner option.

Substitutions

• If fresh oregano isn't available, use 1 tablespoon dried oregano instead.

Pairings

• Serve with a zesty limeade or a refreshing cucumber agua fresca.

Nutrition

Tips

• For extra flavor, marinate the chicken for up to 4 hours in the refrigerator.
• If you prefer, you can also grill the potatoes alongside the chicken.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F for 10-15 minutes.

Freezing: Freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat in the oven.

Serving Suggestions

• Pair with a crisp green salad or grilled corn on the cob for a complete meal.

FAQ