These Chimichurri Chicken Thighs are packed with flavor! Juicy chicken meets a zesty green sauce made with parsley, garlic, and vinegar—so good you might just want to swim in it!
Honestly, my favorite part is how easy they are to make. Just marinate, grill, and enjoy the tasty kick. Perfect for summer cookouts or a cozy night in!
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on chicken thighs are perfect for this dish because they are juicy and flavorful. If you prefer a lighter option, boneless, skinless thighs or chicken breasts can work, but watch the cooking time.
Olive Oil: You’ll need olive oil for cooking the chicken and for the chimichurri sauce. For cooking, you can substitute with avocado oil or grapeseed oil. Both have a high smoke point and will work well.
Fresh Herbs: Parsley and cilantro are key to chimichurri. If cilantro is not available or if you’re not a fan, you can use additional parsley or swap in fresh oregano for a different flavor.
Red Wine Vinegar: This adds a nice acidity to the chimichurri. If you don’t have it, white wine vinegar or apple cider vinegar can be good substitutes, though they might slightly change the taste.
Red Pepper Flakes: Adjust this to your spice level. If you prefer a milder sauce, you can leave it out or substitute with a dash of smoked paprika for a different kick.
How Do You Achieve Perfectly Crispy Skin on Chicken Thighs?
Getting that golden, crispy skin on chicken thighs is about patience and technique. Here’s how to do it:
- Start with dry chicken: Patting the thighs with paper towels removes excess moisture, which helps the skin crisp up.
- Heat the oil properly: Make sure the oil is hot before adding the chicken to ensure a good sear.
- Cook skin-side down first: This allows the fat to render out and creates a crispy exterior. Don’t rush this step!
- Don’t overcrowd the pan: Give the chicken enough space so they sear nicely without steaming each other.
- Monitor the temperature: Use a meat thermometer to ensure the thickest part of the chicken hits 165°F (75°C) for perfect doneness.
How to Make Chimichurri Chicken Thighs
Ingredients You’ll Need:
For the Chicken:
- 4 chicken thighs (bone-in, skin-on)
- Salt and pepper to taste
- 2 tablespoons olive oil (for cooking)
For the Chimichurri Sauce:
- 1 cup fresh parsley, packed
- 1/2 cup fresh cilantro, packed
- 4 garlic cloves
- 1/4 cup red wine vinegar
- 1/2 teaspoon red pepper flakes (adjust to taste)
- 1/2 cup olive oil (for chimichurri)
- Juice of 1 lemon
- Fresh herbs for garnish (optional)
How Much Time Will You Need?
This delicious dish will take about 10 minutes to prepare and 20 minutes to cook, making a total of roughly 30 minutes from start to finish. You’ll spend a bit of time whipping up the chimichurri sauce while the chicken cooks, resulting in a quick and flavorful meal!
Step-by-Step Instructions:
1. Prepare the Chimichurri Sauce:
Start by gathering all your ingredients for the chimichurri sauce. In a food processor, add the packed parsley, cilantro, garlic cloves, red wine vinegar, red pepper flakes, lemon juice, and a pinch of salt. Pulse everything together until it’s finely chopped. With the processor still running, slowly drizzle in 1/2 cup of olive oil until everything is well mixed. Set this delicious sauce aside or pop it in the fridge if you’re not using it right away.
2. Prepare the Chicken:
Now let’s get the chicken ready! Take your chicken thighs and pat them dry with some paper towels. This will help the skin get crispy when cooking. Generously sprinkle salt and pepper on both sides of each thigh, giving them a good seasoning.
3. Cook the Chicken:
Heat up 2 tablespoons of olive oil in a large skillet or grill pan over medium-high heat. Once the oil is nice and hot, place the chicken thighs in the pan skin-side down. Cook them for about 6-7 minutes until the skin turns golden brown and crispy. Then, flip the chicken over and cook for another 6-7 minutes, or until the internal temperature of the chicken reaches 165°F (75°C).
4. Add the Chimichurri:
In the last 2-3 minutes of cooking, spoon some chimichurri sauce over the chicken thighs. This will enhance the flavor and warm the sauce up, making it even more delicious.
5. Serve:
Once your chicken has cooked, take it off the heat and let it rest for a few minutes. This helps keep it juicy! When you’re ready to serve, drape more chimichurri sauce on top and feel free to add some fresh herbs for a lovely garnish.
Enjoy your flavorful Chimichurri Chicken Thighs!
Can I Use Boneless Chicken Thighs Instead?
Yes, boneless chicken thighs can be used if you prefer. Reduce the cooking time to about 4-5 minutes per side since they cook faster without the bone. Just be sure to check that the internal temperature still reaches 165°F (75°C)!
What If I Don’t Have Fresh Herbs?
No worries! You can use dried herbs as a substitute, although the flavor will be a bit different. Use about 1 tablespoon of dried parsley and cilantro combined instead of the fresh herbs in the chimichurri sauce. Just keep in mind that dried herbs are more concentrated, so adjust to taste.
How to Store Leftover Chimichurri Chicken Thighs
Store any leftovers in an airtight container in the fridge for up to 3 days. For rewarming, place the chicken in a skillet over low heat, adding a splash of broth or water to keep it moist, or microwave it until heated through. Enjoy it cold in salads or sandwiches as well!
Can I Make Chimichurri Ahead of Time?
Absolutely! The chimichurri sauce can be made up to 3 days in advance. Just keep it in the fridge in a sealed container. If you notice the oil solidifying, simply give it a good stir before using, or let it sit at room temperature for a little while to loosen up.
