These Easy Juicy Chimichurri Chicken Thighs are packed with flavor! The zesty chimichurri sauce adds a fresh kick to the juicy chicken, making every bite pop with taste.
Honestly, the sauce is so good I could put it on just about anything! I like to serve it with rice or veggies for a colorful meal that’s easy to whip up on a busy day.
Key Ingredients & Substitutions
Chicken Thighs: I love using bone-in, skin-on thighs because they stay juicy and flavorful. If you’re looking for a leaner option, boneless, skinless chicken thighs or breast can work too, but think about adjusting the cooking time as they can dry out more easily.
Parsley: Fresh parsley is essential for chimichurri. If you don’t have it, try other herbs like basil or even arugula for a different taste. However, fresh is best for the flavor punch!
Cilantro: It’s optional, but it really does brighten the chimichurri. If you’re not a fan of cilantro, you can skip it or use more parsley instead.
Red Wine Vinegar: It adds acidity to the sauce, but you can substitute it with white wine vinegar or even apple cider vinegar if that’s what you have on hand.
Olive Oil: While olive oil is my go-to for the sauce, any neutral oil like avocado oil or canola oil works too. Just keep that richness in mind!
How Can I Make Sure My Chicken Thighs Are Perfectly Cooked?
Cooking chicken thighs can be simple, but timing is key! Here’s how to make sure they turn out juicy every time:
- Start by always patting the chicken dry; this helps the skin crisp up nicely.
- When you place the thighs in the skillet, avoid moving them for the first few minutes. This lets that skin brown and get crispy.
- Use a meat thermometer to check doneness; 165°F (74°C) is your target. This ensures they’re cooked through but still juicy!
- Let the chicken rest after cooking. This allows the juices to redistribute, making the meat even juicier.
With these tips, your chimichurri chicken thighs will be a hit at the dinner table every time!
Easy Juicy Chimichurri Chicken Thighs
Ingredients You’ll Need:
- 4-6 bone-in, skin-on chicken thighs
- Salt and black pepper, to taste
- 1 tablespoon olive oil (for cooking chicken)
For Chimichurri Sauce:
- 1 cup fresh parsley leaves, packed
- 1/2 cup fresh cilantro leaves (optional for extra brightness)
- 4 cloves garlic
- 2 tablespoons red wine vinegar
- 1/2 cup olive oil
- 1 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (adjust to taste)
- Salt and black pepper, to taste
- Juice of 1/2 lemon (optional for freshness)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and another 15-20 minutes to cook. So, in just around 30-35 minutes, you’ll have a delicious meal ready to serve!
Step-by-Step Instructions:
1. Prepare the Chimichurri Sauce:
In a food processor or blender, combine the fresh parsley, cilantro (if using), garlic, red wine vinegar, dried oregano, red pepper flakes, salt, and pepper. Pulse a few times to chop everything up. Then, while pulsing, slowly drizzle in the olive oil until everything is well combined but still slightly chunky. If you like, stir in some lemon juice for added freshness. Set the sauce aside to let the flavors mingle.
2. Prep Chicken Thighs:
Take the chicken thighs and pat them dry with paper towels. This step is important for getting crispy skin! Once dried, season both sides of the thighs generously with salt and black pepper.
3. Cook Chicken:
Heat the tablespoon of olive oil in a large skillet over medium-high heat. Once the oil is hot, carefully add the chicken thighs skin-side down. Cook them undisturbed for about 6-7 minutes until the skin is golden brown and super crispy!
4. Flip the Chicken:
After the skin is crispy, flip the chicken thighs over and reduce the heat to medium. Continue cooking for another 6-8 minutes, or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through. You can use a meat thermometer to check this!
5. Rest the Chicken:
Once cooked, remove the chicken from heat and let it rest on a plate for a few minutes. Resting helps the juices redistribute, keeping the meat juicy and tender.
6. Serve:
Now it’s time to enjoy! Spoon generous amounts of chimichurri sauce over the chicken thighs. Serve them warm with your favorite sides like grilled corn, rice, or roasted vegetables for a well-rounded meal.
7. Enjoy!
Dig in and savor the delicious juicy chicken complemented by the fresh, zesty chimichurri sauce. This dish is sure to be a hit with family and friends!
FAQ for Easy Juicy Chimichurri Chicken Thighs
Can I Use Boneless Chicken Thighs Instead?
Yes, you can! Just adjust the cooking time since boneless thighs typically cook faster. Aim for about 4-6 minutes on each side, or ensure they reach an internal temperature of 165°F (74°C).
How Long Can I Store Leftover Chimichurri Chicken?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or on the stovetop to avoid drying out the chicken.
Can I Make the Chimichurri Sauce Ahead of Time?
Absolutely! Chimichurri sauce can be made a day in advance and stored in the refrigerator. Just give it a good stir before serving, as the flavors will meld beautifully overnight!
What’s the Best Way to Customize the Chimichurri Sauce?
You can adjust the herbs and spices to your taste! Consider adding fresh oregano for more herby flavor, or increase the red pepper flakes for extra heat. Feel free to experiment with additional ingredients like shallots or capers!
