Grilled Chicken Thighs Basil

Grilled chicken thighs with basil chimichurri bring a smoky, fresh, and vibrant flavor combination that makes any meal feel like a celebration. The tender, juicy chicken paired with the bright herbaceous sauce is perfect for warm evenings spent outdoors or a satisfying weeknight dinner that feels a little special. This recipe balances simple ingredients with bold flavors that invite everyone to the table for seconds.

I remember making this for a backyard gathering last summer, and everyone kept asking for the recipe. The mix of smoky and fresh tastes really makes it stand out.

Ingredients

• Chicken thighs with bone and skin on: ensures juicy, flavorful results and crispy skin when grilled
• Olive oil: helps marinade and adds richness choose extra virgin for best flavor
• Garlic powder: adds subtle depth, boosting the savory notes
• Smoked paprika: lends a gentle smoky warmth Spanish smoked paprika preferred for authenticity
• Salt and black pepper: essential seasonings to enhance flavors and balance the spices
• Fresh basil: key to chimichurri’s bright, aromatic punch pick vibrant, unwilted leaves
• Dried oregano: adds earthiness to balance the basil check for freshness as herbs lose potency over time
• Garlic cloves: minced fresh garlic gives the sauce a pungent kick
• Red wine vinegar: provides acidity for brightness and cuts richness
• Extra virgin olive oil: the base of chimichurri smooth and fruity oils work best
• Salt and black pepper: season the chimichurri for balance and flavor harmony

Instructions

Marinate the Chicken:

Combine olive oil, garlic powder, smoked paprika, salt, and black pepper in a large bowl. Add the chicken thighs and turn them until fully coated with the marinade. Cover and refrigerate for at least 30 minutes or up to 8 hours to let the flavors really soak in.

Prepare the Basil Chimichurri:

While the chicken marinates, mix the chopped basil, dried oregano, minced garlic, red wine vinegar, olive oil, salt, and black pepper in a bowl. Stir until blended. For a smoother texture, pulse briefly in a food processor without overdoing it—chimichurri is meant to be textured and fresh.

Preheat and Prepare the Grill:

Heat your grill to medium-high, roughly 400 degrees Fahrenheit or 200 degrees Celsius. Clean the grates well and oil them lightly to prevent sticking. Let the chicken come to room temperature while the grill warms up.

Grill the Chicken Thighs:

Place the chicken on the grill skinside down directly over the heat. Cook for 5 to 7 minutes until the skin crisps and turns golden brown. Flip and cook the other side for another 5 to 7 minutes. Then move chicken to indirect heat, cover the grill, and cook for 10 to 15 more minutes. Use a thermometer to ensure the internal temperature reaches 175 degrees Fahrenheit or 80 degrees Celsius and that the juices run clear.

Rest and Serve:

Remove the chicken and let it rest for 5 to 10 minutes to seal in the juices. Serve topped generously with the basil chimichurri, adding extra sauce on the side for bright, herby contrast.

Basil is my favorite part of this recipe. Its sweet, aromatic qualities elevate the smoky chicken in a way that keeps me coming back. This dish always reminds me of summer evenings with friends gathered around the grill, sharing stories and enjoying simple, delicious food.

Storage Tips

Store leftover chicken and chimichurri separately in airtight containers in the refrigerator. The chicken will keep well for three to four days, and the chimichurri stays fresh up to three days but tastes best when used within 24 hours. Reheat the chicken gently to avoid drying it out and add fresh chimichurri on top to restore vibrancy.

Ingredient Substitutions

If you cannot find fresh basil, swap in flatleaf parsley for a classic chimichurri flavor with a slightly peppery bite. Use lemon juice instead of red wine vinegar for a brighter, citrusy contrast that pairs beautifully with the grilled chicken. Bone in, skin on drumsticks make a fun alternative to thighs and grill up juicy with that same smoky appeal.

Serving Suggestions

Pair this grilled chicken with grilled corn on the cob, a fresh fennel salad, or garlicroasted potatoes for a balanced meal that complements the smoky and fresh flavors wonderfully. For extra zing, add a pinch of chili flakes to the chimichurri.

Enjoy juicy grilled thighs topped with vibrant basil chimichurri for a simple yet impressive meal.

Common Questions About the Recipe

→ How do I prevent chicken skin from sticking to the grill?

Make sure grill grates are clean and oiled well. Let the chicken skin brown and release naturally before flipping to avoid sticking.

→ How can I tell when chicken thighs are cooked properly?

Check the internal temperature with a thermometer; it should reach 175°F (80°C). Juices should run clear, not pink.

→ Can the basil chimichurri be prepared in advance?

Yes, prepare it up to 3 days ahead and keep refrigerated. Bring to room temperature and stir before serving for best flavor.

→ Is it possible to cook this using a stovetop?

You can sear chicken thighs skin-side down in a heavy skillet, then finish in a preheated 400°F oven. The texture will be slightly different but still delicious.

→ What are some good substitutions for ingredients?

Replace basil with parsley for a peppery taste, or swap red wine vinegar with lemon juice for fresh citrus brightness.