Grilled Lemon Herb Chicken Thighs with Pistachio Chimichurri

Name: Grilled Lemon Herb Chicken Thighs with Pistachio Chimichurri
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 2 pounds boneless, skinless chicken thighs; 3 tablespoons olive oil; 1 tablespoon fresh lemon juice; 2 cloves garlic, minced; 1 teaspoon dried oregano; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/2 cup fresh parsley, chopped; 1/4 cup shelled pistachios, finely chopped; 2 tablespoons red wine vinegar; 1/4 cup extra virgin olive oil; 1 clove garlic, minced

Juicy chicken thighs paired with a bright and crunchy nut filled sauce for a perfect weeknight meal.

By Daily Recipes Book· 🌍 American· August 24, 2026

Grilled Lemon Herb Chicken Thighs with Pistachio Chimichurri

dailyrecipesbook.com

Prep

15 minutes

Cook

15 minutes

Total

30 minutes

Serves

There is nothing quite like firing up the grill for a simple chicken dinner. These lemon herb thighs are a favorite in my house because they stay tender and juicy while picking up a lovely char, making them a reliable choice when you want something fresh but satisfying.

The real magic happens when you top the chicken with the pistachio chimichurri. It adds a wonderful pop of color and a bit of crunch that makes the whole plate feel like a special occasion without any extra stress.

Ingredients

2 pounds boneless, skinless chicken thighs
3 tablespoons olive oil
1 tablespoon fresh lemon juice
2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup fresh parsley, chopped
1/4 cup shelled pistachios, finely chopped
2 tablespoons red wine vinegar
1/4 cup extra virgin olive oil
1 clove garlic, minced

Instructions

1
In a large bowl, whisk together the 3 tablespoons of olive oil, lemon juice, minced garlic, oregano, salt, and pepper.
2
Add the chicken thighs to the bowl and toss to coat them evenly. Let them marinate in the fridge for at least 30 minutes.
3
While the chicken marinates, stir the parsley, chopped pistachios, red wine vinegar, extra virgin olive oil, and the second clove of minced garlic together in a small bowl to make the chimichurri.
4
Preheat your grill to medium high heat and lightly oil the grates.
5
Place the chicken on the grill and cook for about 6 to 8 minutes per side, or until the internal temperature reaches 165 degrees Fahrenheit.
6
Remove the chicken from the grill and let it rest for a few minutes before serving topped with the pistachio chimichurri.

💡 Tips

Serve these thighs with a side of roasted vegetables or a light quinoa salad. If you have leftovers, keep them in an airtight container in the fridge for up to three days and enjoy them cold on top of a fresh garden salad.

#Chicken #Grilling #Healthy #High Protein #Dinner

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