There’s something about a good chimichurri that can make a simple dinner feel a little more special.

This cilantro jalapeño version is fresh, bright, and a little spicy, with plenty of lemon and red wine vinegar to balance it all out.

I love it spooned generously over juicy grilled chicken thighs. The chicken is simply seasoned with garlic, smoked paprika, cumin, and lemon, so it has plenty of flavor without competing with the chimichurri.

The best part? This is an easy weeknight dinner that comes together with very little effort. Marinate the chicken for an hour, cook it on the grill, and finish it with a generous spoonful of chimichurri.

The Chimichurri

Traditional chimichurri is typically made with parsley, garlic, olive oil, and vinegar, but I love adding cilantro for a fresher, more herbaceous flavor. Jalapeño and red pepper flakes give it a little heat, while lemon juice and red wine vinegar add brightness.

Don't worry about making it perfectly smooth. I prefer it with the herbs finely chopped so you can really see and taste all of the ingredients.

How to Make it

Ingredients:

For the Chicken

1½–2 lbs boneless, skinless chicken thighs
2 tbsp olive oil
1 tbsp fresh lemon juice
1 tsp salt
½ tsp garlic powder
½ tsp smoked paprika
¼ tsp cumin
¼ tsp black pepper

For the Cilantro Jalapeño Chimichurri

1 cup fresh cilantro, finely chopped
½ cup fresh parsley, finely chopped
1 jalapeño, finely chopped
2 garlic cloves, minced
¼ cup olive oil
1½ tbsp red wine vinegar
1 tbsp fresh lemon juice
½ tsp red pepper flakes
½ tsp salt
black pepper to taste

Instructions:

1. Marinate the Chicken

Add the chicken thighs, olive oil, lemon juice, salt, garlic powder, smoked paprika, cumin, and black pepper to a bowl. Toss well to coat and refrigerate for 1 hour.

2. Make the Chimichurri

While the chicken marinates, finely chop the cilantro, parsley, jalapeño, and garlic. Add them to a bowl with the olive oil, red wine vinegar, lemon juice, red pepper flakes, salt, and black pepper.

Stir everything together and let it sit for about 10–15 minutes to allow the flavors to come together.

3. Cook the Chicken

George Foreman Grill: Preheat your George Foreman grill for about 5 minutes. Add the chicken thighs and cook for approximately 6–8 minutes, depending on their thickness.

Oven: Preheat the oven to 425°F. Arrange the chicken thighs on a lightly oiled sheet pan or baking dish. Bake for 20–25 minutes, depending on thickness.

For either method, the chicken is ready when the thickest part reaches 165°F.

4. Finish with Chimichurri

Let the chicken rest for a few minutes, then spoon the cilantro jalapeño chimichurri generously over the top.

Serve with extra chimichurri on the side—you'll want it.

A Few Tips

Adjust the heat. Remove the jalapeño seeds and ribs for a milder chimichurri, or leave them in if you like more heat.

Don't skip the resting time. Giving the chimichurri 10–15 minutes before serving makes a noticeable difference in flavor.

Make extra chimichurri. It's delicious on steak, shrimp, roasted vegetables, potatoes, or pretty much anything coming off the grill.

This is one of those recipes that's simple enough for a weeknight but flavorful enough to make dinner feel like something a little more special.

Follow along on Instagram @home.with.kate

Chimichurri Chicken Thighs