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Grilled Lemon Herb Chicken Thighs with Pistachio Chimichurri

Recipe from Two Peas and Their Pod

Juicy grilled lemon herb chicken thighs are marinated in Greek yogurt, fresh lemon, garlic, and herbs, then grilled and topped with a bright pistachio chimichurri. This easy chicken dinner is packed with fresh flavor and perfect for summer grilling.
Prep Time2 hours 10 minutes
Cook Time10 minutes
Total Time2 hours 20 minutes
Course: chicken, Main Course
Cuisine: American
Keyword: chicken thighs, lemon, pistachio
Servings: 6
Calories: 421kcal

Ingredients

For the chicken:

  • 2 lbs boneless skinless chicken thighs
  • 1/2 cup plain Greek yogurt
  • 4 cloves garlic, minced
  • 1/4 cup olive oil
  • 1 teaspoon lemon zest
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons red wine vinegar
  • 1 tablespoon chopped parsley
  • 1 tablespoon chopped basil
  • 2 teaspoons fresh thyme
  • 1/2 teaspoon paprika
  • 1 1/2 teaspoons kosher salt
  • Dash of crushed red pepper flakes

For the pistachio chimichurri:

  • 1/2 cup packed flat-leaf parsley
  • 1/2 cup packed basil leaves
  • 3 small garlic cloves, roughly chopped
  • 1 shallot, finely chopped
  • 1/3 cup extra-virgin olive oil
  • 1/4 cup finely chopped pistachios
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon red wine vinegar
  • 1/2 teaspoon lemon zest
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • Pinch crushed red pepper flakes optional

Instructions

  • Marinate the Chicken: In a large bowl, whisk together the Greek yogurt, garlic, olive oil, lemon zest, lemon juice, red wine vinegar, parsley, basil, thyme, paprika, salt, and crushed red pepper flakes. Add the chicken thighs and toss until well coated. Cover and refrigerate for at least 2 hours or up to 8 hours.
  • Make the Pistachio Chimichurri: In a medium bowl, combine the parsley, basil, garlic, shallot, olive oil, pistachios, lemon juice, red wine vinegar, lemon zest, salt, black pepper, and crushed red pepper flakes, if using. Stir until well combined. Let sit at room temperature while the chicken marinates so the flavors can meld.
  • Preheat the Grill: Preheat a grill or grill pan to medium-high heat. Lightly oil the grates.
  • Grill the Chicken: Remove the chicken from the marinade, letting any excess drip off. Grill for 5 to 7 minutes per side, or until the chicken is cooked through and reaches an internal temperature of 165°F.
  • Rest and Serve: Transfer the chicken to a platter and let rest for 5 minutes. Spoon the pistachio chimichurri over the chicken and serve immediately.

Notes

  • Marinating time: Marinate the chicken for at least 2 hours and up to 8 hours.
  • Chicken temperature: Grill until the thickest part of the chicken reaches 165°F.
  • Grill pan: You can make the chicken on a grill pan over medium-high heat if you don't have an outdoor grill.
  • Chimichurri: The chimichurri can be made while the chicken marinates and should be stirred well before serving.
  • Serving: Serve the chicken warm with plenty of pistachio chimichurri spooned over the top.

Nutrition

Calories: 421kcal | Carbohydrates: 6g | Protein: 39g | Fat: 27g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 19g | Cholesterol: 144mg | Sodium: 922mg | Potassium: 539mg | Fiber: 1g | Sugar: 2g | Vitamin A: 774IU | Vitamin C: 16mg | Calcium: 63mg | Iron: 2mg