These Easy Chimichurri Chicken Thighs are juicy and packed with flavor! The herby chimichurri sauce adds a zesty kick that you’ll love.
Who knew something so simple could taste so good? I could eat this chicken every day—perfect for a quick dinner or fun weekend BBQ with friends!
Plus, marinating the chicken is so quick! Just whip up the chimichurri, let the thighs soak in it, and then grill or bake. Enjoy it with rice or a salad—yum!
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on thighs keep the meat juicy and add flavor. If you prefer, you can use boneless thighs or breasts, but cooking time may need adjusting for the leaner cuts.
Olive Oil: This adds richness to both the chicken and the chimichurri. You can replace it with avocado oil or even melted butter if you like a different flavor.
Herbs: Fresh parsley and cilantro are key for that fresh flavor. If you don’t have cilantro, just use more parsley or swap in fresh basil for a different twist!
Red Wine Vinegar: This gives a tangy twist to the chimichurri. If you don’t have it, apple cider vinegar or white wine vinegar work as good substitutes. Just keep the flavor in mind and taste before serving!
How Do I Get the Chicken Nice and Crispy?
To achieve that perfect crispy skin, follow these steps:
- Start with dry chicken thighs. Pat them down with paper towels to remove excess moisture.
- Season generously with salt and pepper, which aids in browning.
- Use medium-high heat to sear the skin side first for about 6-8 minutes without moving them. This lets the skin render fat and develop that crispy texture.
- Finally, flip and check the internal temperature. Aim for 165°F to ensure the meat stays juicy!
Following these tips will help you get amazing results every time you make chimichurri chicken thighs. Enjoy!
Easy Chimichurri Chicken Thighs
Ingredients:
- 6 bone-in, skin-on chicken thighs
- Salt and pepper, to taste
- 2 tablespoons olive oil (for cooking chicken)
For the Chimichurri Sauce:
- 1 cup fresh parsley leaves, finely chopped
- 1/2 cup fresh cilantro leaves, finely chopped
- 4 garlic cloves, minced
- 2 tablespoons fresh oregano leaves, chopped (or 2 teaspoons dried oregano)
- 1/3 cup red wine vinegar
- 1/2 cup extra virgin olive oil
- 1/2 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- Juice of half a lemon (optional, for brightness)
Time Needed:
This recipe takes about 15-20 minutes of prep time and around 15-20 minutes of cooking time. In total, you can have this delicious meal ready in about 35-40 minutes, making it perfect for a quick weeknight dinner or a flavorful weekend feast!
Instructions:
1. Prepare Chimichurri Sauce:
Start by making the chimichurri sauce. In a medium bowl, combine the finely chopped parsley, cilantro, oregano, and minced garlic. Add in the red wine vinegar, red pepper flakes (if you’re using them), salt, and pepper. Gradually whisk in the extra virgin olive oil until everything is well combined. If you like a touch of brightness, squeeze in the juice of half a lemon. Set the sauce aside to let the flavors meld together while you prepare the chicken.
2. Season Chicken Thighs:
Pat the chicken thighs dry with paper towels to remove any excess moisture. This helps achieve that delicious crispy skin. Generously season both sides of the chicken thighs with salt and pepper to taste.
3. Cook Chicken:
In a large skillet, heat the olive oil over medium-high heat. Carefully place the chicken thighs in the skillet skin side down. Cook them for about 6-8 minutes until the skin turns crisp and golden brown. Flip the chicken and cook the other side for another 6-8 minutes, or until the internal temperature reaches 165°F (74°C) and the juices run clear.
4. Serve:
Once the chicken is cooked, transfer it to plates and spoon the chimichurri sauce generously over each thigh. Serve warm with your favorite side dishes, like grilled corn or rice, for a delightful meal.
5. Optional Step:
If you want to enhance the flavor even further, you can marinate the chicken in half of the chimichurri sauce for 30 minutes to 2 hours before cooking. This adds a lovely depth to the dish!
Enjoy your juicy, flavorful chimichurri chicken thighs, and savor every bite of the fresh, herby goodness!
Frequently Asked Questions (FAQ)
Can I Use Boneless Chicken Thighs in This Recipe?
Yes, boneless chicken thighs can be used! Just remember that they will cook faster, so check for doneness around the 10-minute mark per side, aiming for an internal temperature of 165°F (74°C).
Can I Make the Chimichurri Sauce Ahead of Time?
Absolutely! You can prepare the chimichurri sauce up to 2 days in advance. Just store it in an airtight container in the fridge. The flavors will continue to develop and deepen while it sits!
How Do I Store Leftovers?
Store any leftover chicken and chimichurri sauce separately in airtight containers. The chicken will be good for up to 3 days in the fridge, while the sauce can last for about a week. Reheat the chicken gently in the microwave or on the stove, adding extra chimichurri sauce as desired.
Can I Add Other Herbs or Spices to the Chimichurri?
Definitely! Feel free to customize the chimichurri by adding fresh herbs like basil, mint, or dill. You can also tweak the spice level by adding more red pepper flakes or including a pinch of cayenne pepper!
