This Easy Chimichurri Chicken Thighs recipe is a winner! Juicy chicken thighs are coated with a fresh and zesty chimichurri sauce made from herbs, garlic, and vinegar. Yum!
What’s great is how quick it is to whip up! I love serving these chicken thighs with rice or a salad. Trust me, you’ll want to keep this flavor-packed dish in your meal rotation!
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on chicken thighs are perfect here for their flavor and moisture. If you’re looking for a leaner option, boneless, skinless thighs can be used, but they may cook faster, so keep an eye on them.
Parsley: Fresh parsley is a must for chimichurri. If you’re out, try using fresh basil or even mint for a unique twist. Just remember that they will change the flavor slightly!
Cilantro: This is optional. If you love the taste, go for it! But if you aren’t a fan, you can skip it. You won’t miss much, as the parsley still packs a punch.
Red Wine Vinegar: This adds tanginess, but white wine vinegar or apple cider vinegar can work as substitutes. Just adjust to your taste, as each vinegar has a different intensity.
Olive Oil: Extra virgin olive oil is best for the sauce, but any light cooking oil will do. In a pinch, you can even use avocado oil for its mild flavor.
How Do I Make Sure the Chicken Skin is Crispy?
Crispy chicken skin is all about the right technique! Here’s how to achieve it:
- Start with a hot skillet. This helps the skin to render fat quickly and crispen up.
- Cook chicken skin side down without moving it for the first 6-8 minutes. This resting time allows the skin to get nice and brown.
- Keep the heat at medium-high. Too high might burn the skin; too low won’t get it crispy.
Let the chicken rest after cooking. This redistributes juices, keeping the meat tender and juicy!
Easy Chimichurri Chicken Thighs
Ingredients You’ll Need:
For the Chicken:
- 6 bone-in, skin-on chicken thighs
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil (for cooking chicken)
For the Chimichurri Sauce:
- 1 cup fresh parsley leaves, packed
- 1/2 cup fresh cilantro leaves, packed (optional)
- 4 cloves garlic, minced
- 2 tablespoons red wine vinegar
- 1/3 cup extra virgin olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (adjust to heat preference)
- Salt and pepper, to taste
- Juice of half a lemon (optional for extra brightness)
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time and 20 minutes of cooking time, making a total of about 30 minutes from start to finish. You’ll be enjoying your delicious chimichurri chicken thighs in no time!
Step-by-Step Instructions:
1. Prepare the Chimichurri Sauce:
In a food processor or blender, combine the parsley, cilantro (if using), minced garlic, red wine vinegar, oregano, red pepper flakes, salt, and pepper. Pulse a few times to chop everything roughly. While the machine is running, slowly drizzle in the olive oil until the mixture is well combined but still slightly chunky. Stir in lemon juice if you’d like for extra brightness, and taste to adjust the seasoning. Set the chimichurri sauce aside.
2. Season the Chicken Thighs:
Generously season both sides of the chicken thighs with salt and freshly ground black pepper. This step is important as it enhances the flavor of the chicken.
3. Cook the Chicken:
Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, add the chicken thighs skin side down. Cook without moving them for about 6-8 minutes, or until the skin is crispy and golden brown. Flip the chicken and continue cooking for another 6-8 minutes, until the chicken is fully cooked and the internal temperature reaches 165°F (75°C).
4. Rest and Serve:
Once cooked, remove the chicken from the skillet and let it rest for a few minutes. This helps keep the chicken juicy. Finally, spoon a generous amount of the chimichurri sauce over each chicken thigh before serving.
These flavorful chicken thighs are perfect with sides such as grilled corn, rice, or a fresh salad. Enjoy your meal!
FAQ for Easy Chimichurri Chicken Thighs
Can I Use Boneless Chicken Thighs Instead?
Yes, you can! Boneless chicken thighs will cook faster, so check for doneness around the 5-7 minute mark on each side. Make sure the internal temperature still reaches 165°F (75°C).
How Long Can I Store Leftover Chicken?
Leftover chimichurri chicken thighs can be stored in an airtight container in the fridge for up to 3 days. To reheat, place them in the microwave or warm them gently in a skillet over low heat.
What Other Sides Pair Well with This Dish?
This dish goes well with a variety of sides! Consider serving it with rice, quinoa, grilled vegetables, or a simple green salad. You can also add crusty bread to soak up any extra chimichurri sauce!
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 an airtight container in the fridge. The flavors will meld beautifully, but be sure to give it a good stir before serving!
