Chimichurri Chicken Thighs are juicy and packed with flavor! The chicken is marinated in a vibrant sauce made from parsley, garlic, and vinegar that adds a zesty kick.
This dish is perfect for grilling or roasting, and the best part? It makes your kitchen smell amazing! I love serving it with rice or fresh veggies for a complete meal.
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on thighs enhance flavor and moisture. If you prefer, you can use skinless thighs or even chicken breasts, but keep in mind they may cook faster and require less marinating time.
Olive Oil: I use a mix of regular and extra virgin olive oil for balanced flavor. If you need a substitute, avocado oil or grapeseed oil work well, especially for higher heat cooking.
Fresh Herbs: Parsley and cilantro create a fresh taste in the chimichurri. If you’re not a fan of cilantro, swap it out with more parsley or even fresh basil for a different flavor. Both herbs should be finely chopped to blend well.
Red Wine Vinegar: This gives the chimichurri its tang. You can replace it with white wine vinegar or apple cider vinegar. Adjust the quantity if using a vinegar with a stronger flavor.
Red Pepper Flakes: This adds some heat. If you prefer a milder chimichurri, just leave them out or reduce the amount. You could also use a pinch of smoked paprika for a different kick.
How Do You Ensure the Chicken is Cooked Perfectly?
Cooking chicken thighs to perfection requires checking the internal temperature and ensuring flavorful skin. Follow these simple steps:
- Make sure your grill or skillet is properly preheated before adding the chicken. This helps achieve crispy skin.
- Cook skin-side down for 6-7 minutes without moving it; this allows it to brown nicely.
- When you flip, check the internal temperature with a meat thermometer. It should read 165°F (75°C).
- If you notice the skin browning too quickly, lower the heat slightly to avoid burning while allowing the inside to cook fully.
- Let the chicken rest for a few minutes after cooking. This helps the juices redistribute for a more tender bite.
Delicious Chimichurri Chicken Thighs
Ingredients You’ll Need:
For the Chicken:
- 4 bone-in, skin-on chicken thighs
- Salt and pepper, to taste
- 2 tbsp olive oil (for cooking)
For the Chimichurri Marinade:
- 1 cup fresh parsley, finely chopped
- 1/2 cup fresh cilantro, finely chopped
- 4 cloves garlic, minced
- 1/2 tsp red pepper flakes (adjust to taste)
- 1/2 cup extra virgin olive oil
- 2 tbsp red wine vinegar
- 1 tbsp fresh lemon juice
- Zest of 1 lemon
- 1 tsp dried oregano
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time, plus at least 1 hour to marinate the chicken. If you can, let it marinate overnight for the best flavor! Cooking the chicken will take around 15-20 minutes. All in all, expect about 1 hour and 35 minutes from start to finish, including marinating time.
Step-by-Step Instructions:
1. Preparing the Marinade:
In a medium-sized bowl, mix together the chopped parsley, cilantro, minced garlic, red pepper flakes, extra virgin olive oil, red wine vinegar, lemon juice, lemon zest, and dried oregano. Stir everything well until it’s combined nicely. Make sure to set aside a little of this chimichurri sauce for serving later—it’s going to add a burst of flavor!
2. Seasoning the Chicken:
Take your chicken thighs and pat them dry using paper towels. This helps the skin to get extra crispy while cooking. Once dry, season both sides generously with salt and pepper to bring out the chicken’s natural flavor.
3. Marinating the Chicken:
Place the seasoned chicken thighs into a large resealable bag or a suitable dish. Pour half of the chimichurri marinade over the chicken, making sure it’s nicely coated. Seal the bag or cover the dish with plastic wrap, then pop it in the fridge. Let it marinate for at least 1 hour, but if you have the time, letting it sit overnight will give you even more delicious results!
4. Cooking the Chicken:
When you’re ready to cook, preheat your grill or skillet over medium-high heat. Drizzle in the olive oil and let it heat up. Once hot, add the marinated chicken thighs, skin-side down. Let them grill for about 6-7 minutes—you’re looking for that beautiful golden and crispy skin. After that, carefully flip the chicken and cook for another 7-10 minutes, or until they reach an internal temperature of 165°F (75°C).
5. Serving:
Once the chicken is cooked through, take it off the heat and let it rest for a few minutes to keep it juicy. Serve the chicken thighs topped with the reserved chimichurri sauce. They pair wonderfully with grilled vegetables or a fresh salad. Enjoy your flavorful meal!
Can I Use Boneless Chicken Thighs Instead?
Absolutely! You can use boneless chicken thighs, but the cooking time will be shorter. Cook them for about 5-6 minutes on each side, ensuring the internal temperature still reaches 165°F (75°C). Boneless thighs will be juicy but might lose some of the crispiness that skin-on thighs offer!
Can I Prepare the Marinade in Advance?
Yes, you can! The chimichurri marinade can be made up to 2 days ahead. Just store it in an airtight container in the fridge. It may taste even better after the flavors have melded together. Just give it a good stir before using it for marinating.
How Should I Store Leftover Chicken?
Store any leftover chicken in an airtight container in the fridge for up to 3 days. To reheat, warm it gently in the oven at 350°F (175°C) until heated through. This helps retain the juiciness and flavor of the chicken!
What Can I Substitute for Red Wine Vinegar?
If you don’t have red wine vinegar, you can use apple cider vinegar or white wine vinegar as a substitute. Both will still give your chimichurri a tangy flavor without altering the overall taste too much. Just feel free to adjust the amount according to your taste preference!
