Grilled Lemon Herb Chicken Thighs with Pistachio Chimichurri

Name: Grilled Lemon Herb Chicken Thighs with Pistachio Chimichurri
Prep time: 130 min
Cook time: 10 min
Total time: 140 min
Yield: 6 servings
Cuisine: american
Ingredients: 2 lb boneless skinless chicken thigh; 0.5 cup plain greek yogurt; 4 pcs garlic cloves (minced); 0.25 cup olive oil; 1 tsp lemon zest; 3 tbsp lemon juice; 2 tbsp red wine vinegar; 1 tbsp parsley (chopped); 1 tbsp basil (chopped); 2 tsp thyme (fresh); 0.5 tsp paprika; 1.5 tsp kosher salt; to-taste red pepper flakes (a dash); 0.5 cup italian flat leaf parsley (packed); 0.5 cup fresh basil leaves (packed); 3 pcs garlic cloves (roughly chopped); 1 pcs shallots (finely chopped); 0.33 cup extra virgin olive oil; 0.25 cup pistachios (finely chopped); 2 tbsp lemon juice; 1 tbsp red wine vinegar; 0.5 tsp lemon zest; 0.5 tsp kosher salt; 0.25 tsp black pepper; 1 pinch red pepper flakes (optional)

Ago Tanfossi

Chef and recipe curator at Global Cucina

Published on October 7, 2026

Updated on October 7, 2026

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Yogurt-marinated chicken thighs with lemon, garlic and fresh herbs, grilled until juicy and topped with a bright pistachio chimichurri. A fresh summer dinner.

The Greek yogurt marinade tenderizes the thighs and helps them char beautifully on the grill, while the chimichurri adds a nutty crunch and a burst of herbs. Marinate in the morning and dinner is ready in minutes.

2 hr 20 min

6 servings

Capolavoro Score 4.8/5 · 17 votes

Grilled Lemon Herb Chicken Thighs with Pistachio Chimichurri

Instructions

1
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 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.
2 hr
2
In a medium bowl, combine the parsley, basil, garlic, shallot, olive oil, pistachios, lemon juice, red wine vinegar, lemon zest, salt, black pepper and red pepper flakes, if using. Stir until well combined and let sit at room temperature while the chicken marinates so the flavors can meld.
3
Preheat a grill or grill pan to medium-high heat and lightly oil the grates.
4
Lift the chicken out of the marinade, letting any excess drip off. Grill for 5 to 7 minutes per side, until cooked through and the internal temperature reaches 165°F (74°C).
12 min
5
Transfer the chicken to a platter and let it rest for 5 minutes. Spoon the pistachio chimichurri over the top and serve immediately.
5 min

I love how the yogurt keeps these thighs juicy while the grill gives them a little char. The pistachio chimichurri is a clever twist on the Argentinian classic and reminds me of our Italian salsa verde, only with a nutty crunch. The taste is bright, herby and lemony, with a gentle garlic bite; I like it best with grilled vegetables.

Main Course

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