These Easy Chimichurri Chicken Thighs are juicy and packed with flavor! The bright green chimichurri sauce, made from herbs and garlic, adds a tasty zing that makes every bite delicious.
What I love most is how simple it is to make! Just marinate the chicken, grill or bake, and you’re ready to impress your family or friends. You might even want to make extra sauce—it’s that good!
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on thighs give great flavor and juiciness. If you’re looking for a leaner option, boneless skinless thighs or chicken breasts can work too, although they might be less juicy without the skin.
Parsley: Fresh parsley is essential for chimichurri. If you’re in a pinch, try using a mix of parsley and basil for a different twist, or substitute with frozen herbs if fresh ones aren’t available.
Cilantro: This is optional! Some love it, while others don’t. If you’d rather avoid it, just stick with parsley for a more traditional flavor.
Olive Oil: Extra virgin olive oil makes the sauce rich and flavorful. However, you can use grapeseed or avocado oil for a different flavor or if you need a high smoke point for sautéing.
How Do I Achieve Perfectly Cooked Chicken Thighs?
Cooking chicken thighs perfectly can be a game changer for your meals. Here’s how to ensure they turn out juicy and delicious:
- Start by patting the chicken dry; this helps achieve crispy skin. Season generously with salt and pepper, which enhances flavor.
- Heat the skillet over medium-high heat. Wait until it’s hot before adding the chicken—this helps the skin crisp up quickly.
- Cook the chicken skin-side down without moving it for 6-8 minutes. This allows the skin to get golden brown and crisp. Avoid checking too often!
- When you flip the chicken, make sure to check the internal temperature with a meat thermometer. Aim for 165°F (74°C). If you’re not able to achieve that in the skillet, finish it in a preheated oven as needed.
With these tips, you’ll serve flavorful and well-cooked chimichurri chicken thighs that everyone will love!
Easy Chimichurri Chicken Thighs
Ingredients You’ll Need:
- For the Chicken:
- 6 bone-in, skin-on chicken thighs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil (for cooking chicken)
- For the Chimichurri Sauce:
- 1 cup fresh parsley leaves, packed
- 1/2 cup fresh cilantro leaves (optional)
- 4 garlic cloves
- 2 tablespoons red wine vinegar
- 1/2 teaspoon crushed red pepper flakes (adjust to taste)
- 1/4 cup extra virgin olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
How Much Time Will You Need?
This recipe will take about 10 minutes to prepare and around 20 minutes to cook. Plan for about 30 minutes in total, including making the chimichurri sauce and cooking the chicken. Once you have everything ready, dinner will be served in no time!
Step-by-Step Instructions:
1. Prepare the Chimichurri Sauce:
In a food processor or blender, add the parsley, cilantro (if using), garlic, red wine vinegar, red pepper flakes, salt, and pepper. Blend until everything is finely chopped. While blending, slowly drizzle in the olive oil until the mixture is well combined but still slightly chunky. Taste and adjust the seasoning if needed, then set the sauce aside.
2. Prepare the Chicken:
Grab some paper towels and pat the chicken thighs dry—this helps the skin get crispy when cooking. Season both sides with salt and pepper, making sure to coat them evenly.
3. Cook the Chicken:
Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, place the chicken thighs skin-side down in the skillet. Let them cook without moving for about 6-8 minutes until the skin is crispy and golden brown. Carefully flip the thighs and cook the other side for another 6-8 minutes or until the internal temperature reaches 165°F (74°C). If you prefer, you can finish cooking them in a preheated oven at 400°F (200°C) for about 5-7 minutes after browning.
4. Serve:
Once the chicken is cooked to perfection, transfer the thighs to a plate and generously spoon the chimichurri sauce over the top. Enjoy your delicious chimichurri chicken thighs with your favorite sides, like grilled corn or roasted vegetables. They’re sure to impress!
Dig in and enjoy every tasty bite of your juicy chimichurri chicken thighs!
Frequently Asked Questions (FAQ)
Can I Use Boneless Chicken Thighs Instead?
Yes, you can! Boneless chicken thighs will cook quicker, so just monitor them closely and reduce the cooking time to about 4-5 minutes per side until they reach an internal temperature of 165°F (74°C).
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm them on the stove over low heat or in the microwave, adding a little chimichurri sauce to freshen up the flavors.
Can I Make the Chimichurri Sauce Ahead of Time?
Absolutely! You can prepare the chimichurri sauce up to 2 days in advance. Just store it in the fridge in a sealed container. Give it a good stir before using, as it may separate while sitting.
What Can I Serve with Chimichurri Chicken Thighs?
These chicken thighs pair beautifully with a variety of sides! Consider serving them with grilled corn, roasted vegetables, a fresh salad, or over rice or quinoa to soak up the delicious chimichurri sauce.
