Chimichurri Chicken Thighs are packed with flavor! Juicy chicken thighs are marinated in a zesty chimichurri sauce made from fresh herbs, garlic, and vinegar. Yum!
I love how this dish brings a taste of Argentina to my table. It’s so good, I often make extra just to enjoy the leftovers. They disappear fast, though! 😄
These chicken thighs are super easy to prepare. Just marinate, grill, or bake, and you’ll have a tasty meal ready in no time. Perfect for any weeknight dinner!
Key Ingredients & Substitutions
Chicken Thighs: Bone-in and skin-on chicken thighs are great for juicy flavor. If you prefer, you could use boneless thighs or chicken breasts, but they’ll cook faster.
Spices: Paprika adds color and a hint of smokiness. If you don’t have it, swap in smoked paprika or chili powder. Garlic powder can be replaced with fresh garlic, although using both might enhance flavor.
Fresh Herbs: Parsley, cilantro, and oregano make the chimichurri vibrant. If cilantro isn’t available, use more parsley or even basil for a different twist. Dried herbs work in a pinch but use less since they’re stronger.
Vinegar: Red wine vinegar brings acidity to the chimichurri. You can substitute white wine vinegar or apple cider vinegar if necessary. Just adjust to taste, as they can be sharper.
How Do I Ensure My Chimichurri Is Flavorful?
Making chimichurri is easy, but let those flavors shine! Start by chopping the herbs finely so their natural oils release more flavor. Mix them with minced garlic for a robust taste.
- Combine parsley, cilantro, and oregano in a bowl.
- Add minced garlic and optional red pepper flakes for a kick!
- Pour in the extra-virgin olive oil and red wine vinegar, mixing well.
- Taste and season with salt and pepper until it’s just right!
Letting the chimichurri sit for at least 15 minutes before using helps blend all the flavors nicely!
How to Make Chimichurri Chicken Thighs?
Ingredients You’ll Need:
For the Chicken:
- 4 chicken thighs, bone-in, skin-on
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 1/4 teaspoon garlic powder
- 1 teaspoon paprika
For the Chimichurri Sauce:
- 1/2 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons fresh oregano, chopped (or 2 teaspoons dried oregano)
- 3 cloves garlic, minced
- 1/4 teaspoon red pepper flakes (optional, for heat)
- 1/2 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- Salt and pepper, to taste
How Much Time Will You Need?
This recipe takes about 15 minutes to prep the chicken and chimichurri sauce, and then about 25-30 minutes to cook the chicken. So, you’ll have a delicious meal ready in about 45 minutes! Perfect for a cozy dinner.
Step-by-Step Instructions:
1. Prepare the Chicken:
First, preheat your grill or oven to 400°F (200°C). While it’s heating up, grab some paper towels and pat the chicken thighs dry. This helps them get crispy! Then, season both sides of the chicken with salt, black pepper, garlic powder, and paprika. Drizzle the chicken with olive oil and rub those spices all over to make sure every bite is flavorful.
2. Make the Chimichurri:
In a separate bowl, combine the chopped parsley, cilantro, oregano, and minced garlic. If you like a touch of heat, add the red pepper flakes. Pour in the extra-virgin olive oil and red wine vinegar, then mix well. Taste it and add some salt and pepper if needed. Let it sit for a bit so all those tasty flavors can come together.
3. Cook the Chicken:
If you’re grilling, place the chicken thighs skin-side down on the grill. Cook them for about 6-7 minutes until you see nice grill marks, then flip them and cook for another 6-7 minutes until they reach an internal temperature of 165°F (75°C). If you prefer baking, line a baking sheet with foil and place the chicken thighs on it. Bake them for about 25-30 minutes, turning them halfway through to ensure even cooking.
4. Serve:
Once the chicken is cooked through, take it off the heat. Drizzle a good amount of that delicious chimichurri sauce over the top of the chicken thighs. Serve them hot with some extra chimichurri on the side for dipping or drizzling.
5. Garnish:
If you like, you can serve your chimichurri chicken thighs with some grilled vegetables or a fresh side salad for a complete meal. Enjoy your flavorful and aromatic chicken dinner!
Can I Use Skinless Chicken Thighs for This Recipe?
Yes, you can use skinless chicken thighs, but keep in mind that the skin adds flavor and helps keep the chicken moist during cooking. If you opt for skinless thighs, consider marinating them in the chimichurri for a few hours beforehand to infuse flavor and ensure juiciness.
What If I Don’t Have All the Fresh Herbs?
No worries! If you don’t have fresh herbs, you can substitute dried herbs. Use about 1 teaspoon of dried oregano and about 1/4 teaspoon of dry parsley and cilantro each. Note that dried herbs are more concentrated, so adjust to your taste!
How to Store Leftovers?
Store any leftover chicken and chimichurri in separate airtight containers in the fridge for up to 3 days. To reheat the chicken, place it in the oven at 350°F (175°C) until warmed through, adding the chimichurri sauce after reheating for the best flavor.
Can I Make the Chimichurri Ahead of Time?
Absolutely! You can make the chimichurri sauce up to 2 days in advance. Just store it in an airtight container in the fridge; the flavors will meld beautifully over time. Just remember to give it a good stir before serving!
