Chimichurri Chicken Thighs are juicy and full of flavor, thanks to the zesty chimichurri sauce made with fresh herbs, garlic, and a splash of vinegar. It’s a real crowd-pleaser!
Let’s be real, that green sauce is magic! I love drizzling extra on top just to make things even tastier. It also makes me feel fancy, but I promise no one will know! 😉
Making these thighs is a breeze. Just marinate, grill, and enjoy! Perfect for a quick dinner or a weekend barbecue with friends. It’s a winner every time! 🎉
Key Ingredients & Substitutions
Chicken Thighs: Bone-in and skin-on chicken thighs are ideal for this recipe as they stay juicy and flavorful during cooking. If you prefer, you can use boneless thighs or even chicken breasts, but adjust the cooking time as they may cook faster.
Fresh Herbs: Fresh parsley and oregano are key to the chimichurri’s bright flavor. If you can’t find fresh oregano, one tablespoon of dried oregano works great too. I often double the parsley for extra freshness!
Olive Oil: The olive oil used for marinating and chimichurri is crucial for flavor. For a different flavor twist, you can try avocado oil or grapeseed oil. Just stick with something light with a high smoke point.
Garlic: Fresh minced garlic adds depth to the chimichurri. If you’re in a pinch, garlic powder can be used; about 1 teaspoon should work well. Personally, I love it with lots of garlic!
Red Wine Vinegar: You can substitute it with apple cider vinegar or white wine vinegar if you don’t have red wine vinegar on hand. Each option gives a slightly different flavor, so choose what you like best!
How Do You Get Crispy Chicken Skin?
Achieving crispy chicken skin can be a game-changer for flavor and texture. Here’s how to do it right:
- Start with a preheated grill or skillet. Medium-high heat helps to quickly crisp the skin.
- Place the chicken thighs skin-side down first. Don’t move them around too much; this allows the skin to sear properly.
- Cook for about 6-7 minutes until the skin gets nice and golden brown before flipping. This is key for that crispy texture.
- Once flipped, reduce the heat to medium and allow the chicken to continue cooking until done (internal temp should be 165°F or 75°C).
Letting the chicken rest after cooking helps retain juices, making every bite tender and delicious!
How to Make Delicious Chimichurri Chicken Thighs
Ingredients You’ll Need:
For the Chicken:
- 4 chicken thighs, bone-in and skin-on
- 1 tablespoon olive oil
- Salt and pepper, to taste
For the Chimichurri Sauce:
- 1 cup fresh parsley, chopped
- 1/4 cup fresh oregano, chopped (or 1 tablespoon dried oregano)
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (adjust to taste)
- 1/2 cup olive oil
- 2 tablespoons red wine vinegar
- Juice of 1 lemon
- Optional: additional fresh parsley for garnish
How Much Time Will You Need?
You’ll need about 10 minutes to prepare your ingredients and mix everything together. Plus, let’s allow at least 30 minutes for marinating the chicken. Cooking will take 15 minutes, bringing the total time to around 55 minutes for a tasty chicken dish with vibrant flavors!
Step-by-Step Instructions:
1. Marinate the Chicken:
Start by taking a bowl and adding your chicken thighs. Drizzle in the 1 tablespoon of olive oil, and sprinkle with salt and pepper. Use your hands to rub the chicken, making sure it’s well coated. Let the chicken marinate for at least 30 minutes, or longer if you have the time—this helps to build flavor. If you can, pop it in the refrigerator during this time!
2. Prepare the Chimichurri Sauce:
In a separate bowl, grab your fresh parsley, oregano, minced garlic, and red pepper flakes. Add in the 1/2 cup of olive oil, 2 tablespoons of red wine vinegar, and the juice from 1 lemon. Stir everything together until well mixed. Taste the sauce and add more salt or pepper if you like. Set this vibrant sauce aside for later.
3. Cook the Chicken:
Now, it’s time to cook! Preheat your grill or skillet over medium-high heat. Once it’s nice and hot, carefully add the marinated chicken thighs, skin-side down. Let them cook for about 6-7 minutes. You’re looking for that deliciously crispy and browned skin!
4. Flip & Cook More:
After 6-7 minutes, it’s time to flip the chicken thighs over. Lower the heat to medium. Keep cooking for another 6-8 minutes, until the internal temperature reaches 165°F (or 75°C). This ensures your chicken is safe and yummy!
5. Serve:
Once the chicken is cooked through, remove it from the heat and let it rest for a few minutes. This helps keep it juicy. When you’re ready to serve, generously spoon the chimichurri sauce over each chicken thigh. If you want, sprinkle some additional fresh parsley on top for a pretty presentation!
6. Enjoy:
Serve your chimichurri chicken thighs with your favorite sides—grilled veggies or rice work great! And don’t forget to set aside any leftover chimichurri to enjoy on the side. Dig in and savor every bite!
Can I Use Boneless Chicken Thighs Instead?
Absolutely! If you prefer boneless chicken thighs, adjust the cooking time slightly. They’ll cook faster, typically needing about 5-6 minutes per side. Just make sure they reach an internal temperature of 165°F (75°C) before serving.
How Can I Make This Recipe Spicier?
If you like some heat, simply add more red pepper flakes to the chimichurri sauce or even include a chopped jalapeño or fresno pepper into the mixture. For an extra spicy kick, consider marinating the chicken with hot sauce before grilling!
What Should I Do If I Don’t Have Fresh Herbs?
No problem! You can substitute dried herbs for the fresh ones. Use 1 tablespoon of dried oregano in place of 1/4 cup of fresh, and adjust the parsley as needed. Just remember that dried herbs have a stronger flavor, so you may want to start with a smaller amount and adjust to taste!
How to Store Leftovers?
Store any leftover chicken and chimichurri in airtight containers in the fridge for up to 3 days. To reheat, simply warm the chicken in a skillet over medium heat until heated through, and serve it with any remaining chimichurri sauce on the side!
