Chimichurri chicken thighs bring a burst of flavor to dinner! Juicy chicken meets a zesty sauce made from herbs, garlic, and a hint of spice. It’s a tasty combination that’s hard to resist!
Cooking these thighs is super easy—just marinate, grill, and enjoy! I love serving them with rice or a fresh salad. Trust me, your taste buds will thank you! 😄
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on chicken thighs are the preferred choice for their juiciness and flavor. If you’re looking for a leaner option, you can use skinless chicken thighs or even chicken breasts. Just remember that breasts can dry out more easily!
Parsley & Oregano: Fresh herbs are key to the chimichurri’s freshness. If you can’t find fresh oregano, dried works too; just use less (about 2 tablespoons). I love to mix different herbs like cilantro for a unique twist!
Garlic: Fresh garlic is essential for flavor. If you’re short on time, minced garlic from a jar is a decent substitute, but I prefer the taste of fresh. If you love garlic as much as I do, feel free to add an extra clove!
Olive Oil: Extra virgin olive oil is best for its rich taste. If you want a lighter version, you can use vegetable oil or avocado oil, which won’t impart as much flavor.
Red Wine Vinegar: This adds acidity and brightness to the sauce. If you don’t have it, try white wine vinegar or lemon juice instead. For a sweeter touch, apple cider vinegar could work well too.
How Do I Get Crispy Skin on the Chicken Thighs?
Achieving crispy skin is all about the right technique. Start by patting the chicken thighs dry with paper towels; moisture is what keeps the skin from becoming crispy. Here’s how to do it:
- Preheat your grill or skillet on medium-high heat.
- Season the chicken thighs generously with salt and pepper; this enhances both flavor and skin crisping.
- Place the thighs skin-side down and cook without moving them for 6-7 minutes to allow them to form a nice crust.
- When flipping, carefully check that the skin is golden and crispy before turning them over for even cooking.
- Using a lid while cooking can help trap heat and moisture, ensuring the chicken cooks evenly without drying out.
With these tips, you’ll get beautifully crispy, flavorful chicken every time!
Delicious Chimichurri Chicken Thighs Recipe!
Ingredients You’ll Need:
For the Chicken:
- 4 bone-in, skin-on chicken thighs
For the Chimichurri Sauce:
- 1 cup fresh parsley, finely chopped
- 1/4 cup fresh oregano, finely chopped (or 2 tablespoons dried oregano)
- 4 cloves garlic, minced
- 1/2 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon red pepper flakes (optional for heat)
- Salt and pepper to taste
For Serving:
- Lemon wedges
How Much Time Will You Need?
You’re looking at around 15 minutes for prep and 20-25 minutes for cooking. This means you can enjoy your delicious chimichurri chicken in about 40-45 minutes total. Perfect for a tasty weeknight dinner!
Step-by-Step Instructions:
1. Prepare the Chimichurri Sauce:
Start by making your chimichurri sauce, which is the star of the dish! In a medium bowl, mix together the chopped parsley, oregano, and minced garlic. Next, add the olive oil and red wine vinegar. If you like a little kick, toss in the red pepper flakes, along with salt and pepper to taste. Stir everything together until well combined, and then set the sauce aside to let those flavors mingle.
2. Prepare the Chicken Thighs:
Time to cook the chicken! First, heat your grill or a skillet over medium-high heat. While it’s heating up, use paper towels to pat the chicken thighs dry. This helps to get that crispy skin! Season the thighs generously with salt and pepper. Once the grill or skillet is hot, place the chicken thighs skin-side down. Let them cook for about 6-7 minutes, until the skin looks crispy and golden brown. Yum!
3. Cook the Chicken:
Now it’s time to flip the chicken! Carefully turn the chicken thighs over and cook for another 6-8 minutes. You want to make sure the chicken is fully cooked, with an internal temperature reaching 165°F (or 75°C). If you’re using a skillet, covering it with a lid can help cook the chicken evenly and keep it juicy, so consider that tip!
4. Add Chimichurri:
Once your chicken is perfectly cooked, take it off the heat and let it rest for a few minutes—a little break is good for the juices to settle. While it’s resting, top each thigh with a nice spoonful of your chimichurri sauce. Look at those vibrant colors!
5. Serve and Enjoy!
Your chimichurri chicken thighs are ready to be served! Plate them up, adding extra chimichurri on the side and some lovely lemon wedges for a zesty squeeze. Enjoy this flavorful dish with your favorite sides—maybe some rice, salad, or grilled veggies! Dig in and savor the deliciousness!
Can I Use Bone-In, Skinless Chicken Thighs Instead?
Yes, you can! Just keep in mind that skinless thighs might not get as crispy as skin-on. You may want to adjust the cooking time slightly, as they might cook a bit faster. Ensure they reach an internal temperature of 165°F (75°C) for safe consumption.
Can I Make the Chimichurri Sauce Ahead of Time?
Absolutely! Chimichurri sauce can be made up to 3 days in advance. Store it in an airtight container in the refrigerator. The flavors will meld together beautifully, so it’s often even tastier after a day or two!
What Should I Serve with Chimichurri Chicken Thighs?
Great question! This dish pairs well with a variety of sides. Try it with roasted vegetables, a fresh salad, or even some fluffy rice or quinoa to soak up that delicious chimichurri sauce.
How to Store Leftover Chicken and Chimichurri?
Store any leftovers in an airtight container in the fridge for up to 3 days. For best flavor, keep the chimichurri sauce separate until you’re ready to eat. Reheat the chicken gently in the microwave or on the stovetop before serving again.
