Name: Grilled Chicken Thighs, Double Chimichurri
Prep time: 15 min
Cook time: Invalid date
Total time: 15 min
Yield: 4
Ingredients: 8 small bone-in, skin-on chicken thighs (about 2½–3 lb total); 1½ teaspoons kosher salt; ½ teaspoon black pepper; Marinade: ⅔ cup Texan Heartland Green Chile Chimichurri Marinade &amp; Sauce; Finishing sauce: ½ cup Green Chile Chimichurri Marinade &amp; Sauce (room temp); Optional: Lime wedges, chopped cilantro/parsley

Grilled Chicken Thighs, Double Chimichurri

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Author:

Texan Heartland

Servings

Prep Time

15 minutes

Juicy, flame-kissed thighs with glassy, crackling skin meet a rush of bright poblano-herb chimichurri—first soaked in it, then showered with more at the finish. You get smoky chicken, limey snap, and garlicky green heat in every bite. It’s backyard-easy, weeknight-fast, and the platter empties itself.

Grilled Chicken Thighs, Double Chimichurri

Ingredients

8 small bone-in, skin-on chicken thighs (about 2½–3 lb total)
1½ teaspoons kosher salt
½ teaspoon black pepper
Marinade: ⅔ cup Texan Heartland Green Chile Chimichurri Marinade & Sauce
Finishing sauce: ½ cup Green Chile Chimichurri Marinade & Sauce (room temp)
Optional: Lime wedges, chopped cilantro/parsley

Directions

Season & bag: Pat thighs dry; season with salt and pepper. Place in a zip-top bag with ⅔ cup Texan Heartland Green Chile Chimichurri Marinade & Sauce and coat well.
Marinate for flavor: Refrigerate 2–4 hours (no more than 8). Pull to room temp for 20 minutes before grilling.
Heat the grill: Preheat to medium-high. Oil grates. Set up a 2-zone fire (hot side + cool side).Render the skin: Place thighs skin-side down over the cool side, lid closed, 10–12 minutes to gently render.
Sear to finish: Move to the hot side and sear, flipping as needed, 8–12 minutes until the skin is well blistered and the thickest part reads 175°F (juiciest for thighs).
Rest & double-sauce: Rest 5 minutes. Spoon or brush with the ½ cup fresh Texan Heartland Green Chile Chimichurri Marinade & Sauce. Serve with lime and herbs.

Recipe Note

For shatter-crisp skin, don’t sauce on the grill—sauce after resting so the skin stays crackly and the fresh chimichurri pops. Cooking indoors? Start skin-side down in a cold cast-iron skillet over medium heat to render slowly, then finish in a 425°F oven before saucing.