Grilled Chicken Thighs Basil (Print Version)
Smoky grilled chicken thighs served with a fresh, vibrant basil chimichurri sauce bursting with herb flavors.
# What You'll Need:
→ Chicken
01 -
4 bone-in, skin-on chicken thighs
02 -
2 tablespoons olive oil
03 -
1 teaspoon garlic powder
04 -
1 teaspoon smoked paprika
05 -
1 teaspoon salt
06 -
1 teaspoon black pepper
→ Basil Chimichurri
07 -
1 cup fresh basil, chopped
08 -
1 tablespoon dried oregano
09 -
3 garlic cloves, minced
10 -
2 tablespoons red wine vinegar
11 -
½ cup extra virgin olive oil
12 -
½ teaspoon salt
13 -
½ teaspoon black pepper
# Steps to Follow:
01 -
Combine olive oil, garlic powder, smoked paprika, salt, and black pepper in a large bowl. Add chicken thighs and coat evenly. Cover and refrigerate for at least 30 minutes or up to 8 hours.
02 -
Mix chopped basil, dried oregano, minced garlic, red wine vinegar, extra virgin olive oil, salt, and black pepper in a bowl. Stir well. Pulse briefly in a food processor for a smoother texture but retain some texture. Set aside.
03 -
Heat grill to medium-high (about 400°F). Clean and oil grates. Let chicken rest at room temperature while heating.
04 -
Place chicken skin-side down over direct heat and grill 5–7 minutes until skin is crisp and golden. Flip and grill other side 5–7 minutes. Move to indirect heat, cover, and cook 10–15 minutes until internal temperature reaches 175°F and juices run clear.
05 -
Remove chicken from grill and let rest 5–10 minutes to retain juices. Serve topped with basil chimichurri and additional sauce on the side.
# Additional Notes:
01 -
Score skin lightly before marinating to enhance seasoning penetration.
02 -
Use indirect heat after searing to prevent flare-ups and burnt skin.
03 -
Avoid over-processing chimichurri to maintain vibrant texture and flavor.
04 -
Resting chicken post-grill seals in juices for optimal succulence.
05 -
Drizzle leftover chimichurri to enhance presentation and taste.