This Easy Chimichurri Chicken Thighs recipe is a flavorful dream. Juicy chicken thighs marinated in a zesty chimichurri sauce make for a tasty dinner that’s quick to prepare!
Honestly, the bright green sauce makes everything feel fancy, but it’s super easy to whip up. I love serving it with rice or veggies for a complete meal. Yum!
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on thighs are perfect for their juicy flavor. If you’re looking for a leaner option, boneless, skinless thighs or chicken breasts can also work, but adjust the cooking time for breasts, as they cook faster.
Chimichurri Sauce: Fresh parsley is key to chimichurri. If you’re short on parsley, you can substitute with extra cilantro or even mint for a different twist. Fresh oregano is ideal, but dried works in a pinch—just use less (about 1 teaspoon).
Red Wine Vinegar: This adds tanginess. If you don’t have it, substitute with white wine vinegar or even apple cider vinegar for a slightly different flavor.
How Do You Achieve Crispy Skin on Chicken Thighs?
Crispy skin can make all the difference! Here’s how to get it right:
- Start with dry chicken. Pat the thighs dry with paper towels to remove moisture—this helps the skin crisp up.
- Use a hot skillet. Make sure the oil is hot before adding chicken. This helps sear the skin quickly.
- Don’t crowd the pan. Give the chicken space so it can cook evenly and fat can render properly.
- Don’t flip too soon. Let it brown well on one side (about 7-8 minutes) before flipping. It should release easily from the pan when it’s ready.
Following these tips will give you perfectly crispy chicken skin every time!
Easy Chimichurri Chicken Thighs
Ingredients You’ll Need:
- 6 bone-in, skin-on chicken thighs
- Salt and freshly ground black pepper, to taste
- 1 tablespoon olive oil (for cooking)
For the Chimichurri Sauce:
- 1 cup fresh parsley leaves, packed
- 1/2 cup fresh cilantro leaves, packed (optional but recommended)
- 4 garlic cloves
- 2 tablespoons fresh oregano leaves (or 2 teaspoons dried oregano)
- 1/3 cup red wine vinegar
- 1/2 teaspoon red pepper flakes (adjust to taste)
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2/3 cup extra virgin olive oil
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and about 20-25 minutes to cook. In total, you’ll be ready to enjoy your meal in about 35 minutes!
Step-by-Step Instructions:
1. Make the Chimichurri Sauce:
In a food processor or blender, combine the parsley, cilantro, garlic, oregano, red wine vinegar, red pepper flakes, salt, and black pepper. Pulse a few times to chop the herbs and garlic roughly. While the processor runs, slowly pour in the olive oil until everything is well mixed but still has some texture. Taste the sauce and adjust seasoning if necessary. Set aside.
2. Prepare the Chicken:
Using paper towels, pat the chicken thighs dry to remove any excess moisture. Season both sides of the thighs generously with salt and pepper. This helps enhance the flavor of the meat.
3. Cook the Chicken:
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once the oil is hot, gently place the chicken thighs skin-side down in the skillet. Cook them without moving for about 7-8 minutes until the skin turns crispy and golden brown. Then, flip the chicken and lower the heat to medium. Continue cooking for an additional 8-10 minutes, or until the internal temperature reads 165°F (74°C) and the chicken is thoroughly cooked.
4. Serve:
Once cooked, transfer the chicken thighs to a serving plate. Generously spoon the chimichurri sauce over the top of each thigh. Serve immediately with your favorite sides like rice, corn on the cob, or a fresh salad.
Enjoy your juicy, flavorful chicken thighs that are bursting with bright and fresh chimichurri!
Frequently Asked Questions (FAQ)
Can I Use Boneless Chicken Thighs Instead?
Yes, you can! Boneless chicken thighs will cook faster, so check for doneness around 5-7 minutes per side, or until the internal temperature reaches 165°F (74°C).
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in the microwave or on the stovetop, adding a splash of water or chicken broth to keep the chicken moist.
Can I Make the Chimichurri Sauce in Advance?
Absolutely! Chimichurri sauce can be made ahead of time and stored in the fridge for up to a week. Just give it a good stir before using, as the oil may separate.
What Are Some Serving Suggestions for This Dish?
This chicken pairs beautifully with a variety of sides! Consider serving it over rice, quinoa, or alongside roasted vegetables or a fresh salad to create a well-rounded meal.
