– **Title**: Chimichurri Chicken Thighs
– **Ingredients**:
– 4 chicken thighs, bone-in and skin-on
– Salt and pepper, to taste
– 2 tablespoons olive oil
**For the Chimichurri Sauce**:
– 1 cup fresh parsley, chopped
– 1/2 cup fresh cilantro, chopped
– 4 cloves garlic, minced
– 1 teaspoon red pepper flakes (adjust for heat preference)
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/2 cup olive oil
– 2 tablespoons red wine vinegar
– Juice of 1 lemon
– **Instructions**:
1. **Prepare the chimichurri sauce**: In a bowl, combine the chopped parsley, cilantro, minced garlic, red pepper flakes, salt, and black pepper. Mix well.
2. Slowly whisk in the olive oil, followed by the red wine vinegar and lemon juice until all ingredients are well combined. Set aside.
3. **Prepare the chicken thighs**: Preheat your oven to 425°F (220°C). Pat the chicken thighs dry with paper towels and season generously with salt and pepper on both sides.
4. Heat olive oil in an oven-safe skillet over medium-high heat. Once hot, add the chicken thighs skin-side down. Sear for about 5-7 minutes until golden brown and crispy.
5. Flip the chicken thighs over and spoon half of the chimichurri sauce over them. Transfer the skillet to the preheated oven.
6. Bake the chicken for 20-25 minutes or until the internal temperature reaches 165°F (75°C) and the juices run clear.
7. Remove the skillet from the oven and let the chicken rest for a few minutes. Drizzle with additional chimichurri sauce before serving.
8. **Serve**: Enjoy the chimichurri chicken thighs with sides of your choice, such as roasted vegetables or rice, and garnish with more chimichurri if desired.
Enjoy your flavorful Chimichurri Chicken Thighs!
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on chicken thighs are great for juicy, flavorful results. If you prefer, you can use boneless thighs or chicken breasts, but be aware they may cook faster and could be less juicy.
Olive Oil: Regular olive oil is excellent for searing, but you can also use avocado oil for a higher smoke point. For the chimichurri, stick with extra virgin olive oil for the best flavor.
Garlic: Fresh garlic adds depth to chimichurri. If you’re in a pinch, garlic powder works too, but you’ll need much less—about 1/4 teaspoon for each clove.
Red Wine Vinegar: This brings a bright acidity to the dish. If it’s not available, white wine vinegar or apple cider vinegar can be good substitutes, just adjust the amount to taste.
Fresh Herbs: Fresh parsley and oregano are essential for a vibrant chimichurri. If you don’t have fresh oregano, dried works well—just remember to use less since dried herbs are more potent!
How Do I Get the Chicken Thighs Crispy?
Achieving crispy chicken skin can be a game-changer in this recipe. Here’s how to do it right:
- Start by patting the chicken dry with paper towels to remove excess moisture, which prevents crispiness.
- Heat your skillet over medium-high heat before adding olive oil—this ensures a good sear when the chicken goes in.
- Place the thighs skin-side down without overcrowding the pan. Let them sear for 5-7 minutes until golden brown before flipping. Don’t rush; the skin needs time to crisp up!
- Keep cooking until they reach 165°F (75°C). You can use a meat thermometer for accuracy.
Let the chicken rest after cooking to keep it juicy and allow the flavors to meld. Enjoy the satisfying crunch!
Delicious Chimichurri Chicken Thighs
Ingredients You’ll Need:
For the Chicken:
- 4 bone-in, skin-on chicken thighs
- Salt and pepper, to taste
- 1 tablespoon olive oil
For the Chimichurri Sauce:
- 1 cup fresh parsley, chopped
- 3 cloves garlic, minced
- 1/4 cup red wine vinegar
- 1/2 cup olive oil
- 1 teaspoon fresh oregano, chopped (or 1/2 teaspoon dried oregano)
- 1/2 teaspoon red pepper flakes (optional)
- Juice of 1 lime
How Much Time Will You Need?
This recipe will take about 10 minutes for preparation and around 15-20 minutes for cooking. Total time is approximately 30 minutes, making it a quick and tasty meal option!
Step-by-Step Instructions:
1. Preparing the Chimichurri Sauce:
In a medium bowl, mix together the chopped parsley, minced garlic, red wine vinegar, 1/2 cup of olive oil, fresh oregano, red pepper flakes (if you want some heat), and a sprinkle of salt and pepper. Stir it well until everything is combined, and then set the sauce aside so the flavors can meld together.
2. Seasoning the Chicken:
Take your chicken thighs and season them generously with salt and pepper on both sides. This will enhance the flavor and make your chicken deliciously savory!
3. Searing the Chicken:
Heat 1 tablespoon of olive oil in a large skillet or grill pan over medium-high heat. Once the oil is hot, add the seasoned chicken thighs, skin side down. Let them cook for about 5-7 minutes, or until the skin is golden brown and crispy. Then, carefully flip the thighs over and continue cooking for another 5-7 minutes until they reach an internal temperature of 165°F (75°C).
4. Basting with Chimichurri:
During the last couple of minutes of cooking, take half of the chimichurri sauce and brush it over the chicken thighs. This will add extra flavor and really make the dish pop!
5. Serving the Chicken:
Once cooked, transfer the chicken to a serving plate. Drizzle the rest of the chimichurri sauce on top and allow the chicken to rest for a few minutes. Enjoy your flavorful chimichurri chicken thighs with sides like grilled vegetables or rice for a complete meal!
Can I Use Boneless Chicken Thighs Instead?
Yes, you can! Boneless chicken thighs will cook faster, so reduce the cooking time to about 4-5 minutes per side. Ensure they reach an internal temperature of 165°F (75°C) for safety.
What Can I Substitute for Red Wine Vinegar?
If you don’t have red wine vinegar, you can use balsamic vinegar or apple cider vinegar as a substitute. Both options will add a nice tangy flavor to the chimichurri sauce!
How Can I Store Leftover Chimichurri Sauce?
Store leftover chimichurri sauce in an airtight container in the fridge for up to 1 week. For longer storage, you can freeze it in ice cube trays, then transfer to a zip-top bag. Thaw as needed!
What Other Protein Can I Use with Chimichurri?
Chimichurri pairs wonderfully with other proteins, too! Try using beef steaks, shrimp, or even grilled vegetables for a vegetarian option. Just adjust the cooking times based on the protein you choose!
