These Chimichurri Grilled Chicken Thighs are all about big flavor with minimal effort. Boneless, skinless chicken thighs get coated in olive oil and Kosmos Q Dirty Bird Hot Rub, then grilled over high heat until beautifully charred on the outside and juicy on the inside.
The chicken is finished with a fresh, herb-packed Al Frugoni Chimichurri that adds a bright, tangy kick to every bite. It’s quick, easy, packed with flavor, and perfect for a weeknight dinner or your next backyard cook. Let’s get to it.
The chimichurri is what takes these grilled chicken thighs to the next level.
Prepare the Al Frugoni Chimichurri according to the directions on the bottle. Start by combining the chimichurri seasoning with the recommended amount of red wine vinegar.
Let the mixture sit for at least 5 minutes so the dried herbs have time to hydrate and soak up all that flavor.
Then add the extra virgin olive oil and mix everything together until fully combined.
Set it aside while you grill the chicken and let those flavors come together.
Place the 2 pounds of boneless, skinless chicken thighs in a large bowl.
Drizzle the chicken with 1 tablespoon of olive oil, then season evenly with 2 tablespoons of Kosmos Q Dirty Bird Hot Rub.
Make sure every piece gets a good, even coating.
Let the chicken sit for 10 to 15 minutes while you finish preparing the chimichurri and get the grill fired up.
Now you've got everything prepped and ready to hit the grill.
Preheat your grill to medium-high heat, around 400°F.
If you're cooking on a charcoal grill, set up a two-zone fire with a hot direct side and a cooler indirect side.
The direct heat will give the chicken those beautiful grill marks and charred edges, while the indirect side gives you a place to finish cooking without burning the outside.
Once the grill is hot and ready, it's time to cook.
Place the chicken thighs directly over the heat and let them cook for about 5 to 6 minutes per side.
Flip as needed and cook until the outside develops the color and char you like.
Once the chicken has a beautiful crust, move it over to the indirect side of the grill.
Close the lid and continue cooking until the internal temperature reaches 165°F.
Chicken thighs can handle a little extra heat, so don't be afraid to let them cook until they're tender, juicy, and full of flavor.
Remove the chicken thighs from the grill and let them rest for about 5 minutes.
This gives the juices time to redistribute throughout the meat, keeping every bite tender and juicy.
While the chicken rests, give your chimichurri one more good mix.
Slice the grilled chicken thighs and arrange them on a platter.
Spoon the chimichurri generously over the top, making sure every piece gets some of that fresh, tangy herb flavor.
Serve immediately and enjoy.
Juicy, smoky grilled chicken with a flavorful crust, finished with a bright and tangy chimichurri.
Every bite brings together the heat from the Dirty Bird Hot Rub, the char from the grill, and the fresh herb flavor of the chimichurri.
Simple ingredients. Big flavor. And a chicken dinner that's sure to disappear fast.
Take a bite, enjoy every second, and don't forget to snap a photo of your finished Chimichurri Grilled Chicken Thighs.
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