Chimichurri chicken thighs are juicy and bursting with flavor! Marinated in a zesty chimichurri sauce made from herbs, garlic, and vinegar, these thighs are sure to impress at your dinner table.
Honestly, they are a real crowd-pleaser! Plus, they cook up nicely on the grill or in the oven. I love serving them with some rice or roasted veggies—delicious and super easy!
Key Ingredients & Substitutions
Chicken Thighs: Bone-in and skin-on provide flavor and juiciness. If you’re looking for a lighter option, boneless, skinless chicken thighs or breasts work, but they may dry out quicker, so adjust cooking time.
Parsley and Cilantro: Fresh herbs are key for the chimichurri. If cilantro isn’t your favorite, you can switch it out for more parsley or use fresh basil. Just note, this will alter the traditional flavor a bit!
Olive Oil: Extra virgin olive oil is the best choice for its rich flavor, especially in the sauce. However, avocado oil is a great alternative for cooking, as it has a high smoke point.
Red Wine Vinegar: This adds a unique tang to chimichurri. If you don’t have it, you can use white wine vinegar or apple cider vinegar for a slightly different kick.
How Do I Get the Chicken Skin Crispy?
Getting that perfect crispy skin on chicken thighs is all about technique! It starts with moisture control and heat. Here’s how to achieve that golden crispy skin:
- Dry the Skin: Pat the chicken thighs really dry with paper towels before seasoning. This helps render the fat and creates a crispy texture.
- Use Medium-High Heat: Start with medium-high heat when cooking the chicken. This allows the skin to get that nice sear quickly.
- Don’t Rush the Flip: Let the skin cook undisturbed for at least 7-10 minutes before flipping. This helps lock in that crunch!
- Check Temperature: Once you flip, reduce the heat to medium to cook through without burning the skin. Aim for an internal temp of 165°F (75°C) for juicy chicken.
How to Make Chimichurri Chicken Thighs
Ingredients You’ll Need:
For the Chicken:
- 4 chicken thighs, bone-in and skin-on
- Salt and pepper, to taste
- 1 tablespoon olive oil (for cooking)
For the Chimichurri Sauce:
- 1 cup fresh parsley, finely chopped
- 1/2 cup fresh cilantro, finely chopped
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (adjust to taste)
- 1/2 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- Juice of 1 lemon
- Salt and pepper, to taste
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and around 20-25 minutes to cook. So, in total, you’re looking at about 40 minutes to have these delicious chimichurri chicken thighs ready to serve!
Step-by-Step Instructions:
1. Prepare the Chimichurri Sauce:
In a medium bowl, start by adding the chopped parsley and cilantro. Next, add the minced garlic and red pepper flakes. Pour in the olive oil, red wine vinegar, and freshly squeezed lemon juice. Season it all with salt and pepper to taste. Mix everything together well and set the sauce aside to let the flavors blend nicely.
2. Prepare the Chicken Thighs:
Take the chicken thighs and pat them dry with paper towels. This helps to get the skin crispy when cooking. Once dried, season both sides of the thighs generously with salt and pepper.
3. Cook the Chicken:
In a large skillet, heat the tablespoon of olive oil over medium-high heat. Carefully add the seasoned chicken thighs to the skillet, skin-side down. Cook them for about 7-10 minutes, until the skin turns crispy and golden brown. Then, flip the chicken thighs over, reduce the heat to medium, and continue cooking for another 10-15 minutes until they’re fully cooked (make sure the internal temperature reaches 165°F or 75°C).
4. Serve:
Once the chicken is cooked, remove it from the skillet and let it rest for a few minutes. This helps keep it juicy. You can serve the chicken thighs with chimichurri sauce drizzled on top or on the side for dipping.
5. Enjoy:
These chimichurri chicken thighs are fantastic with your favorite sides, like grilled veggies or a fresh salad. Enjoy the burst of flavors!
Can I Use Boneless Chicken Thighs Instead?
Absolutely! You can switch to boneless chicken thighs for a quicker cooking time. Just reduce the cooking time to about 6-8 minutes per side, ensuring they reach an internal temperature of 165°F (75°C).
What If I Don’t Have Fresh Herbs for Chimichurri?
No worries! You can use dried herbs if that’s what you have on hand. Use about 1/3 of the amount of fresh herbs called for, since dried herbs are more concentrated. For example, if the recipe calls for 1 cup of fresh parsley, use about 1/3 cup of dried parsley instead.
How to Store Leftover Chimichurri Chicken Thighs?
Store any leftover chicken and chimichurri sauce separately in airtight containers in the fridge for up to 3 days. To reheat, place the chicken in the oven at 350°F (175°C) until warmed through, and drizzle some fresh chimichurri on top before serving for added flavor!
Can I Make the Chimichurri Sauce in Advance?
Definitely! You can prepare the chimichurri sauce up to 2 days in advance. Just store it in an airtight container in the fridge, and give it a good stir before serving to redistribute the flavors.
