Grilled Chimichurri Chicken Thighs Recipe
3 min read

Grilled Chimichurri Chicken Thighs Recipe

 

Mother’s Day dinner isn’t the time to wing it — make something she’ll actually love.

In this recipe, Heather and Chris Bentley ( @thatsgoodyall_heatherb & @bentley.bbq ) show you how to make juicy Chimichurri Chicken Thighs with killer sides that are guaranteed to impress.

Chicken thighs are practically foolproof: hard to dry out, easy to cook perfectly, and ideal for charcoal grilling. They start low and slow on the indirect side of the kettle alongside fresh corn, then finish over ripping-hot coals for that classic live-fire sear.

A bright Chimichurri butter pulls everything together, working as both a baste and finishing sauce, while the Caesar pasta salad underneath catches every flavorful drip.

Ingredients

For the Chicken

  • 8 boneless, skinless chicken thighs
  • Garlic and herb BBQ rub
  • 1 stick (½ cup) unsalted butter
  • 1–2 tbsp Al Frugoni Chimichurri dry seasoning

For the Grilled Corn

  • 4 ears sweet corn, husks and silks removed

For the Caesar Pasta Salad

  • 12 oz bow-tie pasta
  • 1 Caesar salad kit
  • Fresh grated Parmesan cheese


Method

1. Build the Fire

Light a full chimney of briquettes using a firestarter. Once fully ignited, pour the coals into your Slow ’N Sear® insert to create a two-zone fire running around 325–350°F.

2. Prep the Chicken

Pat the chicken thighs dry and season generously on all sides with your garlic and herb BBQ rub. Let the seasoning tack up while the grill stabilizes.

3. Cook Low and Slow

Place the chicken thighs and corn on the indirect side of the grill. Cover and cook for 25–30 minutes, until the corn is tender and the chicken is approaching 160°F internal.

The goal here is slow rendering and even cooking before the final sear.

4. Make the Chimichurri Butter

Place the butter in a small cast-iron pot directly on the grill and melt completely. Stir in the Al Frugoni Chimichurri seasoning to taste.

You want the butter rich, herbaceous, and bright enough to cut through the smoke and char.

5. Baste and Sear

Brush the chicken heavily with the chimichurri butter before moving it over direct heat. This adds flavor while helping reduce flare-ups.

Sear the thighs directly over the coals, flipping frequently, until deeply caramelized with crispy charred edges and an internal temperature of 165°F.

Brush the corn with chimichurri butter during the sear for extra flavor.

6. Build the Caesar Pasta Salad

Cook the bow-tie pasta according to package instructions. Drain and cool slightly before tossing with the Caesar salad kit ingredients until evenly coated.

Spread the pasta salad across the bottom of a large serving platter.

7. Plate and Finish

Layer the seared chimichurri chicken thighs over the Caesar pasta salad and arrange the grilled corn alongside.

Finish everything with fresh grated Parmesan and a final drizzle of warm chimichurri butter right before serving.

Smoky, buttery, herby, crispy, creamy — this one checks every box.