Chimichurri chicken thighs are juicy, tender, and packed with flavor! This dish features marinated chicken coated in a zesty chimichurri sauce made from fresh herbs, garlic, and vinegar.
When I make this, the aroma fills my kitchen, and I can’t resist sampling the sauce before it even reaches the plate. Pair it with rice or veggies for a complete meal, and watch everyone smile!
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on thighs are great for this recipe as they stay juicy and flavorful. If you prefer, you can use boneless thighs or even chicken breasts, but cooking times may vary. Just keep an eye on the internal temperature.
Olive Oil: This recipe calls for olive oil, both for seasoning the chicken and in the chimichurri. If you want a different flavor, you could use avocado oil. It’s just as healthy and has a mild taste.
Fresh Herbs: Parsley and cilantro give chimichurri its vibrant flavor. If you’re not a fan of cilantro, you can swap it for more parsley or try basil for a unique twist.
Red Wine Vinegar: This vinegar adds a tangy kick. If you don’t have it, apple cider vinegar works well in a pinch. Just adjust the amount to your taste, as it can be a bit milder.
Red Pepper Flakes: For heat, adjust the amount according to your spice preference. You can also use fresh chopped chili for a different flavor profile, or leave it out completely for a milder version.
How Do I Grill or Roast Chicken to Get Crispy Skin?
Getting that delicious crispy skin is all about the right technique! Whether grilling or roasting, follow these key steps for the best results.
- Pat Dry: Always pat the chicken thighs dry with paper towels. This reduces moisture, helping the skin crisp up nicely.
- Heat Up: Make sure your grill or oven is truly preheated to 400°F (200°C) before adding the chicken. High heat is crucial for crispy skin.
- Don’t Flip Too Soon: If grilling, cook the thighs skin side down for 6-7 minutes without moving them. Letting them sear will create a lovely crust.
- Use a Thermometer: Check the internal temperature using a meat thermometer. It should be 165°F (74°C) when done. This ensures it’s cooked through without drying it out.
- Rest the Chicken: After cooking, let the chicken rest for a few minutes. This helps the juices redistribute, keeping the meat tender.
How to Make Chimichurri Chicken Thighs?
Ingredients You’ll Need:
For the Chicken:
- 4 bone-in, skin-on chicken thighs
- 1 tablespoon olive oil
- Salt and pepper, to taste
For the Chimichurri Sauce:
- 1 cup fresh parsley, finely chopped
- ½ cup fresh cilantro, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon red pepper flakes (adjust for spice preference)
- ½ cup olive oil
- 2 tablespoons red wine vinegar
- Juice of 1 lemon
- Salt and pepper, to taste
How Much Time Will You Need?
This delicious recipe will take about 15 minutes to prepare and around 40 minutes to cook. So, in total, you’ll need about an hour to enjoy these flavorful chimichurri chicken thighs. Perfect for a tasty dinner!
Step-by-Step Instructions:
1. Prepare the Chicken:
Start by preheating your grill or oven to 400°F (200°C). While it’s heating up, pat the chicken thighs dry with paper towels to help them crisp up. Then, rub them with 1 tablespoon of olive oil and season generously with salt and pepper on both sides. This will enhance the flavor and help create that lovely crispy skin!
2. Make the Chimichurri Sauce:
In a medium bowl, it’s time to whip up that fresh chimichurri sauce. Combine the finely chopped parsley, cilantro, minced garlic, red pepper flakes, the remaining olive oil, red wine vinegar, and lemon juice. Give it a good mix until it’s all combined. Don’t forget to season with salt and pepper to taste—this will give the sauce a great kick! Set this sauce aside to let the flavors blend together while the chicken is cooking.
3. Cook the Chicken:
Now, it’s time to cook! If you’re grilling, place the chicken thighs skin side down on the grill and cook for about 6-7 minutes per side. If you’re using the oven, put them in a roasting pan and roast for about 35-40 minutes. You’re looking for an internal temperature of 165°F (74°C) and crispy skin. Keep an eye on them so they don’t burn!
4. Serve:
Once your chicken is cooked to perfection, remove them from the heat and let them rest for a few minutes. This will keep them juicy! Serve the chicken thighs topped with that vibrant chimichurri sauce you’ve prepared, and feel free to add your favorite sides like rice, veggies, or a salad. Enjoy your flavorful Chimichurri Chicken Thighs!
Can I Use Boneless Chicken Thighs Instead?
Absolutely! If you prefer boneless chicken thighs, just reduce the cooking time slightly to about 4-5 minutes per side on the grill or 25-30 minutes in the oven. Ensure they still reach an internal temperature of 165°F (74°C) for safe eating!
What Can I Substitute for Red Wine Vinegar?
If you don’t have red wine vinegar on hand, you can use either white wine vinegar or apple cider vinegar as a substitute. Both will lend a nice acidity to the chimichurri sauce. Just keep in mind the flavors may be slightly different!
How Should I Store Leftover Chimichurri Chicken?
To store leftovers, let the chicken cool completely, then place it in an airtight container in the fridge for up to 3 days. You can also freeze it for longer storage—just be sure to use a freezer-safe container or bag!
Can I Make the Chimichurri Sauce Ahead of Time?
Yes, you can certainly make the chimichurri sauce ahead! It actually tastes better after sitting for a few hours or even overnight in the fridge as the flavors blend. Just give it a quick stir before serving!
