These Chimichurri Chicken Thighs are juicy and full of flavor! The herby chimichurri sauce made from parsley, garlic, and vinegar adds a tasty twist that makes everyone want more.
Cooking them is super easy! Just marinate the chicken, toss it on the grill or bake it, and you’ve got a delicious meal ready in no time. It’s my go-to for impressing guests without much fuss!
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on thighs are ideal for juiciness and flavor. If you prefer leaner meat, boneless, skinless thighs or chicken breasts can work, but adjust cooking times accordingly to prevent drying out.
Olive Oil: It’s a must for the rub and chimichurri. If you’re out of olive oil, avocado oil is a great substitute with similar health benefits and flavor. For a twist, try flavored oils like garlic or chili oil.
Garlic and Onion Powders: They add depth to the chicken rub. If you have fresh garlic and onions, you can use them instead. Just remember that 1/2 teaspoon of garlic powder equals about 1 clove of fresh garlic.
Paprika: Smoked paprika enhances the dish with a smoky note. You can replace it with regular paprika or even cayenne pepper if you want extra heat.
Fresh Herbs: While parsley is essential, cilantro adds brightness. If you’re not a cilantro fan, consider using fresh basil or even green onions for garnish.
How Do I Achieve Perfectly Crispy Chicken Skin?
Getting that crispy skin is all about high heat and proper cooking techniques. Here’s how to do it right:
- Start cooking the thighs skin-side down on high heat. This helps render the fat, which contributes to crispy skin.
- Allow the chicken to cook without moving it during the initial 6-7 minutes. This sears the skin beautifully.
- Flip the chicken only once; this helps keep it juicy while allowing a nice browning effect.
- Use a meat thermometer to ensure chicken reaches a safe internal temperature of 165°F (75°C) without overcooking.
Letting the chicken rest for a few minutes after cooking is key, as it allows the juices to redistribute for a moist bite.
How to Make Chimichurri Chicken Thighs?
Ingredients You’ll Need:
For the Chicken:
- 4 bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
- Fresh parsley, for garnish
For the Chimichurri Sauce:
- 1 cup fresh parsley, chopped
- ½ cup fresh cilantro, chopped (optional)
- ¼ cup red wine vinegar
- ½ teaspoon red pepper flakes
- 3 cloves garlic, minced
- ½ cup olive oil
- Salt and pepper, to taste
How Much Time Will You Need?
This tasty recipe takes about 10 minutes to prepare and 25–30 minutes to cook. All in all, you’ll spend around 40 minutes in the kitchen, and then you’ll have a delicious meal ready to enjoy!
Step-by-Step Instructions:
1. Preheat Your Cooking Surface:
Start by preheating your grill or oven to 400°F (200°C). This temperature is perfect for getting that chicken nice and crispy while keeping it juicy inside.
2. Prepare the Spice Rub:
In a small bowl, mix together the olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper. This flavorful mixture will help coat the chicken thighs and give them a tasty kick!
3. Rub the Chicken Thighs:
Take the spice mix and rub it all over the chicken thighs, making sure they are well coated. This step is essential for sealing in the flavors as they cook.
4. Cook the Chicken:
Place the chicken thighs skin-side down on the grill or in a baking dish. Cook for about 6-7 minutes until the skin is crispy and golden brown. Flip the thighs over and continue cooking for another 15-20 minutes. Use a meat thermometer to check the internal temperature; you want it to reach 165°F (75°C).
5. Make the Chimichurri Sauce:
While the chicken is cooking, let’s whip up the chimichurri sauce! In a medium bowl, combine the chopped parsley, cilantro (if using), red wine vinegar, red pepper flakes, minced garlic, and olive oil. Give it a good stir and season with salt and pepper to taste. This sauce is packed with fresh flavors!
6. Serve and Enjoy:
Once the chicken is fully cooked, take it off the grill or out of the oven, and let it rest for a few minutes. This helps keep it juicy. To serve, generously top the chicken thighs with the chimichurri sauce and garnish with fresh parsley. Enjoy your delicious meal!
Can I Use Different Cuts of Chicken for This Recipe?
Absolutely! You can use boneless chicken thighs or even chicken breasts if you prefer. Just adjust the cooking time accordingly—boneless thighs will cook faster, typically around 20-25 minutes, while breasts might take a bit longer.
How Can I Store Leftover Chimichurri Chicken?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place the chicken in the microwave or a preheated oven at 350°F (175°C) until warmed through. You can also drizzle a little extra chimichurri on top to refresh the flavors!
What If I Don’t Have Red Wine Vinegar?
No problem! You can substitute red wine vinegar with apple cider vinegar or white wine vinegar. Just keep in mind that the flavor might be slightly different, but it will still be delicious!
Can I Make Chimichurri Sauce in Advance?
Yes, you can! Chimichurri sauce can be made ahead of time and stored in an airtight container in the fridge for up to a week. The flavors will actually meld and improve as it sits, so it’s a great make-ahead option!
