This Easy Chimichurri Chicken Thighs recipe is all about flavor! Juicy chicken thighs are marinated in a zesty chimichurri sauce made of fresh herbs, garlic, and tangy vinegar.
You can almost hear the sizzle as they cook! I love how simple it is to whip up. Just marinate, grill, and enjoy a tasty dinner that feels fancy without all the fuss!
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on thighs are best for juiciness. You can use boneless thighs or even chicken breasts if you prefer leaner meat, but be mindful of cooking times as breasts cook faster.
Fresh Herbs: Parsley and cilantro give chimichurri its vibrant flavor. If you’re not a fan of cilantro, you can simply use more parsley or even try basil for a unique twist!
Garlic: Fresh garlic is essential for that bold flavor. If you’re short on time, garlic powder works as a substitute, but fresh is always the best choice!
Red Wine Vinegar: This adds acidity. If you don’t have it, white wine vinegar or apple cider vinegar can work just as well.
Olive Oil: Extra virgin olive oil is my go-to for its rich flavor. If you’re looking for a lighter option, avocado oil can be a good alternative.
How Do I Make Really Flavorful Chimichurri Sauce?
Making chimichurri is straightforward, but the key is balance in flavors. Start with fresh herbs and follow these steps:
- Use a food processor for ease, but a sharp knife works too. Chopping finely by hand keeps the texture rustic!
- Combine herbs, garlic, shallot, red wine vinegar, and seasonings. Blend until everything is finely chopped, but don’t turn it into a paste.
- Drizzle in olive oil while mixing to achieve the right consistency. It should be vibrant and thick but pourable!
Remember to taste! Adjust salt, vinegar, or oil to get it perfect for your palate. This sauce can be stored in the fridge and used on grilled meats, veggies, or even as a dressing!
Easy Chimichurri Chicken Thighs
Ingredients You’ll Need:
- 6 bone-in, skin-on chicken thighs
- Salt and black pepper, to taste
- 2 tablespoons olive oil, plus extra for grilling
- 1 cup fresh parsley leaves, packed
- 1/2 cup fresh cilantro leaves, packed
- 4 cloves garlic, minced
- 1 small shallot or 1/4 cup onion, finely chopped
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1/2 cup extra virgin olive oil
- Juice of 1 lemon
How Much Time Will You Need?
This delicious recipe takes about 30 minutes to prepare, plus at least 30 minutes to marinate (1-2 hours is better). Cooking on the grill will take another 15 minutes, resulting in a total time of about 1 to 1.5 hours. Perfect for a laid-back weekend meal!
Step-by-Step Instructions:
1. Prepare the Chicken:
Start by patting the chicken thighs dry with paper towels. This helps achieve nice, crispy skin when grilled. Season both sides generously with salt and black pepper for added flavor.
2. Make the Chimichurri Sauce:
In a food processor or blender, combine the parsley, cilantro, garlic, shallot (or onion), red wine vinegar, dried oregano, red pepper flakes (if using), lemon juice, and 1/2 cup of olive oil. Pulse everything together until the herbs are finely chopped but the sauce remains a bit chunky. You can finely chop the ingredients by hand if you prefer a more rustic texture.
3. Marinate the Chicken:
Place the seasoned chicken thighs in a large bowl or zip-top bag. Pour about half of the chimichurri sauce over the chicken, keeping the rest for serving later. Toss to ensure the chicken is well coated and let it marinate in the refrigerator. Aim for at least 30 minutes but 1-2 hours is even better for the flavors to sink in!
4. Cook the Chicken:
Now it’s time to cook! Preheat your grill or grill pan over medium-high heat, and lightly oil the grates or pan to prevent sticking. Take the chicken out of the marinade, allowing excess liquid to drip off. Grill the chicken skin-side down for about 6-7 minutes until the skin is golden and crispy. Flip the chicken and grill the other side for another 6-7 minutes. The chicken is done when its internal temperature reaches 165°F (74°C).
5. Serve:
Transfer the delicious grilled chicken thighs to a plate and generously spoon the reserved chimichurri sauce over the top before serving. This adds freshness and loads of flavor!
6. Optional:
For a complete meal, consider serving your chimichurri chicken thighs alongside grilled vegetables, corn on the cob, or rice. Enjoy your vibrant and flavorful dinner!
Bon appétit! Enjoy your juicy, flavorful chimichurri chicken thighs with that incredibly fresh and tangy herb sauce!
FAQ About Easy Chimichurri Chicken Thighs
Can I Use Boneless Chicken Thighs Instead?
Yes, you can use boneless chicken thighs for this recipe! Just note that they will cook more quickly, so keep an eye on the grill and check for an internal temperature of 165°F (74°C) after about 5-6 minutes on each side.
Can I Make the Chimichurri Sauce in Advance?
Absolutely! The chimichurri sauce can be made ahead of time. Store it in an airtight container in the refrigerator for up to a week. The flavors will even deepen and improve as it sits!
How Do I Store Leftover Chicken?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently in the microwave or on the stove over low heat to avoid drying it out.
What Should I Serve with This Dish?
This dish pairs well with a variety of sides! Consider serving it with grilled vegetables, rice, quinoa, or a fresh salad to complement the flavors of the chimichurri sauce. Enjoy!
