Chimichurri Chicken Thighs are juicy, tender chicken pieces, packed with flavor! They’re slathered in a zesty chimichurri sauce made with fresh herbs, garlic, and a splash of vinegar.
Cooking these chicken thighs is super easy! I love grilling them up for a tasty dinner that feels fancy but is simple enough for any night of the week. Yum!
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on thighs keep the meat juicy and flavorful. If you prefer, skinless thighs or even chicken breasts can work; just keep an eye on cooking times as they can dry out faster.
Olive Oil: This is the base for both the chicken marinade and chimichurri. Feel free to substitute with avocado oil for a different flavor and a higher smoke point when cooking.
Smoked Paprika: It adds a wonderful smoky flavor to the chicken. If unavailable, regular paprika works too, but you might miss that smoky essence. A dash of liquid smoke can also mimic the flavor.
Fresh Herbs (Parsley and Cilantro): Fresh herbs are key to the chimichurri sauce. If you’re not a fan of cilantro, you can increase the amount of parsley or use fresh basil or oregano instead.
Red Wine Vinegar: This gives the chimichurri a tangy punch. You can substitute with apple cider vinegar or even lemon juice for a different acidity.
How Do I Ensure My Chicken Skin Gets Crispy?
The secret to crispy chicken skin is all in the cooking technique. Start with the skin side down on a hot grill or skillet. This allows the fat to render out and crispen up. Here’s how to do it:
- Preheat your grill or skillet before adding the chicken. This step is essential for that crispiness.
- Cook initially on medium-high heat for about 7-8 minutes without moving the chicken. Let the skin sear!
- Once flipped, lower the heat to medium to finish cooking through without burning the skin.
Don’t forget to let the chicken rest before serving to keep it juicy! Enjoy your meal!
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 smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
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 (optional)
- 1/2 cup olive oil
- 2 tablespoons red wine vinegar
- Juice of 1 lime
How Much Time Will You Need?
This recipe takes about 30 minutes of prep time, plus at least 30 minutes for marinating the chicken (or up to 2 hours for deeper flavor). Cooking the chicken will take around 15-20 minutes. So, you can enjoy your delicious Chimichurri Chicken Thighs in about an hour!
Step-by-Step Instructions:
1. Prepare the Chicken:
Start by placing your chicken thighs in a large bowl. Pour in the olive oil, then sprinkle in the smoked paprika, garlic powder, onion powder, and a good pinch of salt and pepper. Use your hands (don’t be shy!) to rub all the tasty spices and oil over the chicken, making sure everything is nicely coated. Cover the bowl and let it marinate in the fridge for at least 30 minutes, or if you have time, up to 2 hours for even better flavor.
2. Make the Chimichurri Sauce:
While the chicken is marinating, let’s whip up that flavorful chimichurri sauce! In a medium bowl, mix together the chopped parsley, cilantro, minced garlic, and red pepper flakes if you like a bit of heat. Then pour in the olive oil, red wine vinegar, and squeeze the juice from the lime. Stir everything well and add a little salt and pepper to taste. Set it aside so the flavors can blend deliciously.
3. Cook the Chicken:
Now it’s time to cook! Preheat your grill or a skillet over medium-high heat. When it’s hot and ready, place the marinated chicken thighs skin side down on the grill or skillet. Let them cook for about 7-8 minutes until the skin is crispy and golden brown. Yum!
4. Finish Cooking:
Carefully flip the chicken thighs over and lower the heat to medium. Let them cook for another 8-10 minutes until the inside reaches 165°F (75°C) and the juices run clear. This way, your chicken will be juicy and perfectly cooked!
5. Serve:
Once the chicken is done, take it off the heat and let it rest for about 5 minutes. This helps keep it juicy. Just before serving, drizzle the chimichurri sauce over the chicken, and serve any extra sauce on the side. Enjoy your delicious Chimichurri Chicken Thighs alongside your favorite sides!
Can I Use Boneless Chicken Thighs Instead?
Absolutely! If you prefer boneless chicken thighs, just reduce the cooking time slightly. Cook them for about 5-6 minutes on the skin side and then flip and cook for another 6-8 minutes until they reach the safe internal temperature of 165°F (75°C).
Can I Make the Chimichurri Sauce in Advance?
Yes, you can prepare the chimichurri sauce a day ahead! Just store it in an airtight container in the refrigerator. The flavors will meld beautifully overnight, but give it a good stir before using it to freshen it up!
How to Store Leftover Chicken?
Store any leftover cooked chicken in an airtight container in the refrigerator for up to 3 days. To reheat, place it in a skillet over medium heat or in the microwave until warmed through, adding a splash of water or chicken broth to keep it moist.
What Can I Serve with Chimichurri Chicken Thighs?
This dish pairs wonderfully with a variety of sides! Consider serving it with roasted vegetables, a fresh salad, or mashed potatoes. You can also enjoy it with rice or quinoa for a hearty meal.
