These Chimichurri Chicken Thighs are bursting with flavors! The bright, herby sauce adds a zesty kick that makes each bite so tasty. Perfect for grilling or baking!
Honestly, who doesn’t love a good chicken thigh? They are juicy, and when paired with that tangy chimichurri, it’s like a flavor party on your plate! 🎉
I love making these on busy nights because they’re quick and easy. Just whip up the sauce, slather it on, and let the oven do the work. Dinner is served!
Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on thighs provide great flavor and texture. If you prefer a leaner option, you can use boneless, skinless thighs or even chicken breasts, though they may require slightly less cooking time.
Olive Oil: Extra virgin olive oil is ideal for flavor. If you need a substitute, avocado oil works well due to its high smoke point, though grapeseed or vegetable oils will also do in a pinch.
Fresh Herbs: Fresh parsley and cilantro are key for the chimichurri. If you can’t find cilantro, parsley alone still works nicely. Some people enjoy adding fresh oregano or basil for a twist!
Red Wine Vinegar: This adds acidity to the chimichurri. You can swap it for apple cider vinegar or lemon juice if needed. Just remember that taste may vary slightly.
Red Pepper Flakes: These provide heat, but if you prefer milder flavors, feel free to skip them or use a pinch of black pepper instead.
How Do I Ensure the Chicken is Perfectly Cooked?
Cooking chicken thighs can be tricky if you’re not careful about temperature. The key is to use medium-high heat and avoid flipping too soon. This way, you ensure the skin gets crispy. Follow these steps:
- Heat your grill or skillet to medium-high and add a little oil to prevent sticking.
- Place chicken thighs skin-side down and allow them to cook undisturbed for about 6-7 minutes. Look for a nice golden brown color.
- Flip the thighs and cook for another 6-7 minutes, checking the internal temperature. It should reach 165°F for safety.
- Rest the chicken after cooking to keep it juicy. Letting it sit for a few minutes helps the juices redistribute.
How to Make Chimichurri Chicken Thighs?
Ingredients You’ll Need:
For The Chicken:
- 4 chicken thighs (bone-in, skin-on)
- 1 tablespoon olive oil
- Salt and pepper to taste
For The Chimichurri Sauce:
- ½ cup fresh parsley, finely chopped
- ¼ cup fresh cilantro, finely chopped
- 4 cloves garlic, minced
- 1 teaspoon red pepper flakes (optional)
- ¼ cup red wine vinegar
- ½ cup olive oil
- Juice of 1 lemon
- Zest of 1 lemon
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and about 15-20 minutes to cook. Make sure to set aside some extra time for the chimichurri sauce to let the flavors mix together nicely. In no time, you’ll have a delicious and aromatic dish ready to serve!
Step-by-Step Instructions:
1. Prepare the Chimichurri Sauce:
Start by making the chimichurri sauce. In a medium bowl, combine the finely chopped parsley, cilantro, minced garlic, red pepper flakes (if you want a bit of heat), red wine vinegar, olive oil, lemon juice, and lemon zest. Mix everything together well and set it aside to let the flavors combine while you prepare the chicken.
2. Prep the Chicken:
Next, it’s time to prepare the chicken thighs. Pat them dry with paper towels to ensure they get crispy when cooking. Rub the olive oil all over both sides of the thighs. Then, sprinkle salt and pepper generously on each thigh to add flavor.
3. Cook the Chicken:
Now, heat your grill or a skillet on medium-high heat. Once hot, place the chicken thighs skin-side down on the grill or skillet. Cook them for about 6-7 minutes, until the skin is nice and crispy and browned. Flip the thighs over and cook them on the other side for another 6-7 minutes. Make sure the chicken is cooked through; it should reach an internal temperature of 165°F.
4. Glaze with Chimichurri:
During the last minute of cooking, brush some of the chimichurri sauce over the chicken thighs to add a flavorful glaze. This step will enhance the taste even further!
5. Serve:
Once the chicken is cooked and glazed, remove it from the heat. Let the thighs rest for a few minutes to keep them juicy. To serve, place the chicken on a plate and top it with additional chimichurri sauce on the side for dipping. Enjoy your wonderfully flavorful Chimichurri Chicken Thighs!
Can I Use Boneless Chicken Thighs Instead?
Yes, you can use boneless chicken thighs! Just reduce the cooking time slightly, about 5-6 minutes on each side, since they’ll cook faster without the bone. Ensure they still reach an internal temperature of 165°F for safety.
What If I Don’t Have Red Wine Vinegar?
No problem! You can substitute red wine vinegar with an equal amount of white wine vinegar or apple cider vinegar. Both will give a nice tang to your chimichurri sauce. If you prefer less acidity, a splash of lemon juice can work too!
How to Store Leftover Chimichurri Sauce?
Store leftover chimichurri sauce in an airtight container in the fridge for up to one week. If you want to keep it longer, you can freeze it in ice cube trays and transfer the cubes to a zip-top bag for easy portioning later.
Can I Marinate the Chicken in Chimichurri?
Absolutely! Marinating the chicken in chimichurri for at least 30 minutes (or up to overnight) will enhance the flavor significantly. Just remember to reserve some chimichurri for serving afterward, as the marinade will hold the raw chicken’s juices!
