Grilled Lemon Herb Chicken Thighs with Pistachio Chimichurri

Grilled Chicken Thighs with a Fresh, Flavorful Twist

I love a good grilled chicken dinner, especially when it’s one that doesn’t require a complicated ingredient list or a lot of fuss. These Grilled Lemon Herb Chicken Thighs are exactly that kind of recipe. The chicken is incredibly flavorful on its own, but the pistachio chimichurri takes it to another level.

The marinade starts with plain Greek yogurt, which is one of my favorite ways to marinate chicken. It helps tenderize the chicken while giving it a rich, flavorful coating. Fresh lemon, garlic, olive oil, red wine vinegar, and a handful of herbs give the chicken plenty of brightness without overpowering it.

And then there’s the pistachio chimichurri! It’s fresh, garlicky, lemony, and packed with basil and parsley, with finely chopped pistachios adding a little crunch. Spoon it generously over the warm grilled chicken and you have a dinner that tastes restaurant-worthy but is incredibly easy to make at home.

This is one of those recipes I love serving when I want dinner to feel a little more special without spending hours in the kitchen. Make it for a weeknight dinner, a backyard barbecue, a casual dinner party, or anytime you’re firing up the grill. I especially love serving it with grilled vegetables, a simple salad, roasted potatoes, or some crusty bread to soak up all of that delicious chimichurri.

If you’re looking for a new grilled chicken recipe to add to your regular rotation, make this one! The combination of juicy lemon-herb chicken and pistachio chimichurri is so good, and the leftovers are excellent for salads, grain bowls, wraps, and sandwiches.

Ingredients (with Helpful Notes)

For the Chicken

• Boneless, skinless chicken thighs: Thighs stay juicy on the grill and are much more forgiving than chicken breasts. Try to choose pieces that are similar in size so they cook evenly.
• Plain Greek yogurt: This is the base of the marinade and helps tenderize the chicken while adding richness. Full-fat or low-fat Greek yogurt both work.
• Garlic: Freshly minced garlic gives the marinade plenty of flavor.
• Olive oil: Adds moisture and helps the chicken develop beautiful flavor on the grill.
• Lemon zest and juice: Use fresh lemon for the brightest flavor. The zest adds concentrated lemon flavor without making the marinade too acidic.
• Red wine vinegar: Adds a little tang and balances the richness of the yogurt and olive oil.
• Fresh parsley, basil, and thyme: Fresh herbs make a big difference here. They give the chicken its fresh, summery flavor.
• Paprika: Adds subtle warmth and helps give the chicken a beautiful color as it grills.
• Kosher salt: Seasons the chicken throughout the marinade.
• Crushed red pepper flakes: Just a little adds a gentle kick. Add more if you like spicy food.

For the Pistachio Chimichurri

• Fresh parsley and basil: The combination makes the chimichurri vibrant, fresh, and incredibly flavorful.
• Garlic: Fresh garlic gives the sauce its signature savory bite.
• Shallot: Adds a mild onion flavor without overpowering the fresh herbs.
• Extra-virgin olive oil: Use a good-quality olive oil since it makes up the base of the chimichurri.
• Pistachios: Finely chop them so they distribute throughout the sauce and add little pops of crunch.
• Fresh lemon juice and zest: Brightens the chimichurri and ties it back to the lemon in the chicken marinade.
• Red wine vinegar: Gives the sauce the tangy flavor you expect from chimichurri.
• Kosher salt and black pepper: Season the sauce and bring all of the flavors together.
• Crushed red pepper flakes: Optional, but I love adding a pinch for a little heat.

How to Store

• Store leftover grilled chicken in an airtight container in the refrigerator for up to 4 days. Store the pistachio chimichurri separately in the refrigerator for up to 4 days.
• The olive oil in the chimichurri may solidify slightly when chilled. Let it sit at room temperature for a few minutes and stir well before serving.
• Enjoy leftover chicken cold, gently reheated, or sliced over a salad, grain bowl, or tucked into a wrap. Add a spoonful of the pistachio chimichurri right before serving.

Chicken

Grilled Lemon Herb Chicken Thighs with Pistachio Chimichurri

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.

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

• 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.

• 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.

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

Keywords chicken thighs, lemon, pistachio

Have you tried this recipe?

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Variations

• Use chicken breasts: Boneless, skinless chicken breasts can be used, but pound them to an even thickness so they cook evenly and don’t dry out.
• Make it spicy: Add more crushed red pepper flakes to both the marinade and chimichurri.
• Try different herbs: Fresh cilantro can replace some of the parsley, or add fresh mint to the chimichurri for a slightly different flavor.
• Add more vegetables: Serve the chicken with grilled zucchini, peppers, corn, asparagus, or onions for an easy grilled dinner.
• Make a bowl: Slice the chicken and serve it over rice or quinoa with grilled vegetables and extra pistachio chimichurri.

Serving Suggestions

This chicken is incredibly versatile, so you can keep the rest of dinner simple. Serve it with grilled zucchini or roasted vegetables, a big green salad, roasted potatoes, rice, couscous salad, crusty bread, or dinner rolls.

The pistachio chimichurri is also delicious spooned over grilled vegetables or roasted potatoes, so don’t be shy about making extra! It also good with whipped feta, whipped cottage cheese, or whipped ricotta on toasted bread. YUM!

More Grilled Chicken Recipes

If you love grilling chicken, try these next: