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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Blend onion, cilantro, parsley, garlic, lime juice, olive oil, dried oregano, red pepper flakes, salt, and pepper until smooth.
Pour the chimichurri sauce over the chicken thighs, reserving some sauce for later, and marinate in the fridge for at least 30 minutes.
Combine corn, red onion, green bell pepper, cilantro, lime juice, salt, and pepper in a bowl and set aside.
Grill the chicken thighs, flipping halfway, until the internal temperature reaches 165°F and the chicken is lightly charred and cooked through.
Serve the grilled chicken thighs with corn salsa and cilantro lime rice, topping the chicken with the reserved chimichurri sauce.
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For extra flavor, marinate the chicken overnight in the fridge.
If fresh corn is unavailable, use frozen or canned corn, but drain and pat dry before using.
Adjust the spice level of the chimichurri sauce by increasing or decreasing the red pepper flakes.
Can I use chicken breasts instead of thighs?
Yes, you can use chicken breasts, but adjust the grilling time as they may cook faster.
How long should I marinate the chicken?
Marinate the chicken for at least 30 minutes, but overnight is ideal for maximum flavor.
Can I make the chimichurri sauce ahead of time?
Yes, the chimichurri sauce can be made up to 3 days in advance and stored in the fridge.
What can I serve with this dish?
Serve with cilantro lime rice, roasted vegetables, or a simple green salad.
Can I cook the chicken in a pan instead of grilling?
Yes, you can cook the chicken in a skillet over medium-high heat until fully cooked and slightly charred.
