These Chimichurri Chicken Thighs are juicy and full of flavor! Coated in a zesty chimichurri sauce made from fresh herbs, garlic, and vinegar, they’re perfect for grilling or baking.
Who knew chicken could taste this exciting? It’s like a tasty party on your plate! 🎉 I like serving these thighs with rice or a fresh salad to soak up all that yummy sauce!
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on chicken thighs have great flavor and moisture. If you want a leaner option, use boneless, skinless chicken breasts, but keep in mind that they may dry out faster.
Olive Oil: Good quality olive oil enhances the dish. For a different flavor, try avocado oil or even sesame oil, which will change the profile of the chimichurri a bit.
Parsley: Fresh parsley gives the chimichurri its vibrant flavor. If you’re not a fan of parsley, you can substitute with cilantro, though it will change the taste quite a bit. Some people love this twist!
Red Wine Vinegar: This adds tanginess. If you don’t have it, feel free to use apple cider vinegar or even white wine vinegar as a substitute.
Red Pepper Flakes: These add a nice kick! You can adjust the amount based on your spice tolerance. If you prefer milder flavors, try sweet paprika or omit them altogether.
How Do I Make the Chimichurri Sauce Just Right?
The chimichurri sauce is incredibly simple but key to this dish. Start with fresh ingredients for the best flavor. Combine the chopped parsley, minced garlic, red wine vinegar, and spices in a bowl.
- Whisk in the extra virgin olive oil gradually—this helps it blend smoothly.
- Season with salt and pepper. Taste and adjust as needed! Don’t rush; letting it sit for a short while allows the flavors to deepen.
Personal tip: I like to make a bigger batch of chimichurri and save some for drizzling over grilled veggies or bread! It lasts in the fridge for up to a week.
How to Make Chimichurri Chicken Thighs?
Ingredients You’ll Need:
For the Chicken:
- 4 bone-in, skin-on chicken thighs
- 1 tablespoon olive oil
- Salt and pepper, to taste
For the Chimichurri Sauce:
- 1 cup fresh parsley, finely chopped
- 1/2 cup extra virgin olive oil
- 2 cloves garlic, minced
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes (adjust to taste)
- Juice of 1 lemon
- Zest of 1 lemon (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time, plus at least 30 minutes to marinate the chicken (or up to 2 hours). Cooking the chicken will take around 15 minutes, which means you can have a delicious meal ready in about an hour!
Step-by-Step Instructions:
1. Prepare the Chimichurri:
In a medium bowl, mix together the chopped parsley, minced garlic, red wine vinegar, oregano, crushed red pepper flakes, lemon juice, and lemon zest if you’re using it. Slowly whisk in the extra virgin olive oil until everything is nicely blended. Taste and add salt and pepper according to your preference. Set this flavorful sauce aside while you prepare the chicken.
2. Marinate the Chicken:
Grab a large bowl and pat the chicken thighs dry with paper towels. Drizzle olive oil over the chicken and sprinkle with salt and pepper—don’t be shy! Pour half of the chimichurri sauce over the chicken, making sure to coat everything well. Cover the bowl and pop it into the refrigerator to marinate for at least 30 minutes. If you have time, letting it sit for up to 2 hours will give it even more flavor!
3. Cook the Chicken:
When you’re ready to cook, preheat your grill or skillet over medium-high heat. Take the chicken out of the marinade and let any excess drip off. Place the thighs skin-side down on the grill or skillet. Cook for about 6-7 minutes, or until the skin is crispy and golden brown. Then, flip the chicken and cook for another 6-7 minutes until the internal temperature reaches 165°F (74°C). Yum!
4. Rest the Chicken:
Once the chicken is cooked, remove it from the heat and let it rest for about 5 minutes. This helps the juices stay locked in, making it extra juicy!
5. Serve:
Before serving, drizzle the chicken with some more chimichurri sauce for that fresh flavor. Pair it with your favorite sides and enjoy your delicious, homemade chimichurri chicken thighs!
Can I Use Boneless Chicken Thighs Instead?
Yes, you can! Just keep in mind that boneless thighs will cook faster than bone-in ones. Aim for about 4-5 minutes per side, and double-check that the internal temperature reaches 165°F (74°C) to ensure they are fully cooked.
What If I Don’t Have Red Wine Vinegar?
No worries! You can substitute it with white wine vinegar or apple cider vinegar. Both alternatives will still provide a zesty flavor to your chimichurri. Adjust the amount to your taste, as some vinegars may have a stronger tang.
How to Store Leftover Chimichurri?
Leftover chimichurri can be stored in an airtight container in the refrigerator for up to one week. It may separate a bit, so just give it a quick stir before using it again. You can also freeze chimichurri for up to 3 months; just thaw it in the fridge when you’re ready to use it!
Can I Make This Dish Spicier?
Absolutely! If you want more heat, consider adding more crushed red pepper flakes or even a minced jalapeño into your chimichurri. Just be sure to taste as you go so you can find the perfect spice level for your palate!
