Grilled Chicken Thighs with Chimichurri Rojo and Blistered Cherry Tomatoes

Steps

1. Step 1

   In a small bowl, stir together the cumin, dried oregano, 1 1/2 tsp kosher salt and black pepper. Rub the chicken thighs all over with 1 tbsp olive oil, then coat them evenly with the spice mix. Let them sit at room temperature while you make the chimichurri.

   5 min

   • 2 lb boneless skinless chicken thighs
   • 2 tsp ground cumin
   • 2 tsp dried oregano
   • 1 1/2 tsp kosher salt
   • 1/2 tsp black pepper
   • 1 tbsp olive oil
2. Step 2

   Make the chimichurri rojo: in a bowl, whisk the garlic, pimentón, red pepper flakes, tomato paste, red wine vinegar and 1/2 tsp salt until smooth. Whisk in the extra-virgin olive oil, then stir in the chopped parsley. Set aside at room temperature so the flavors come together, and stir again before serving.

   10 min

   • 1 cup flat-leaf parsley leaves
   • 4 cloves garlic
   • 1 tbsp sweet pimentón (smoked paprika)
   • 1/2 tsp red pepper flakes
   • 1 tbsp tomato paste
   • 3 tbsp red wine vinegar
   • 1/2 cup extra-virgin olive oil
   • 1/2 tsp kosher salt
3. Step 3

   Heat a gas grill to medium-high (about 450°F) with the lid down, or light a charcoal grill and let the coals burn to a light ash. Scrape the grates clean and oil them. No grill? Set an oven rack 6 inches below the broiler and heat the broiler to high.

   10 min, hands-off · 450°F

4. Step 4

   Grill the thighs, smoother side down, for 5 to 6 minutes until well charred, then flip and grill 4 to 6 minutes more, until the thickest part reads 175°F on a thermometer and the juices run clear. (Under the broiler: arrange on a foil-lined baking sheet and broil 6 to 7 minutes per side.) Move the chicken to a board or platter and let it rest 5 minutes.

   12 min

   • 2 lb boneless skinless chicken thighs
5. Step 5

   While the chicken rests, heat 2 tbsp olive oil in a large skillet over high heat until it shimmers. Add the tomatoes in a single layer and cook, shaking the pan occasionally, for 4 to 6 minutes, until the skins blister, split and begin to collapse. Season with salt and pull the pan off the heat.

   6 min

   • 1 1/2 lb cherry or grape tomatoes
   • 2 tbsp olive oil
   • salt
6. Step 6

   Spoon the blistered tomatoes and their pan juices onto a serving platter. Slice the thighs or leave them whole, set them on top of the tomatoes, and spoon the chimichurri rojo generously over the chicken. Pass the rest at the table.

   • 2 lb boneless skinless chicken thighs
   • 1 cup flat-leaf parsley leaves
   • 1 1/2 lb cherry or grape tomatoes

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026