These Easy Chimichurri Chicken Thighs are juicy and full of flavor! The zesty chimichurri sauce made with fresh herbs adds a tasty kick that everyone will love.
I’m always amazed at how quickly this dish comes together. Just marinate, grill, and enjoy! Perfect for a weeknight meal or weekend barbecue with friends! 🍗🌿
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on chicken thighs are perfect for this dish as they stay juicy while cooking. If you prefer, you can use boneless thighs or even chicken breasts. Just adjust the cooking time accordingly!
Parsley & Cilantro: Fresh herbs are the stars of chimichurri. If you’re not a fan of cilantro, feel free to leave it out or replace it with more parsley. Other herbs like basil or mint can add a unique twist too!
Red Wine Vinegar: This adds a tangy flavor to the sauce. If you don’t have it, white wine vinegar or apple cider vinegar can work well as substitutes. Experiment with what you have on hand!
Garlic: Fresh garlic is best, but jarred minced garlic can be used in a pinch. Just use a bit less, since jarred is typically more concentrated.
How Do I Cook Chicken So It Stays Juicy and Tender?
Cooking chicken, especially thighs, can be a breeze if you follow a few simple steps. Always start by patting the chicken dry; this helps the skin get crispy. After seasoning, ensure your skillet is hot enough before adding the chicken. Here’s how:
- Preheat your skillet over medium-high heat before adding olive oil.
- Place the chicken skin-side down; you want to hear that sizzle!
- Don’t rush the cooking – allow it to get crispy before flipping (about 6-8 mins).
- Use a meat thermometer to confirm it’s cooked through (165°F/74°C).
These tips ensure your chicken thighs are flavorful and perfectly cooked every time!
Easy Chimichurri Chicken Thighs
Ingredients
- 4-6 bone-in, skin-on chicken thighs
- Salt and black pepper, to taste
- 2 tablespoons olive oil (for cooking the chicken)
For the Chimichurri Sauce:
- 1 cup fresh parsley leaves, packed
- 1/2 cup fresh cilantro leaves
- 4 cloves garlic
- 2 tablespoons fresh oregano leaves (or 2 tsp dried oregano)
- 1/3 cup red wine vinegar
- 1/2 cup extra virgin olive oil
- 1/2 teaspoon red pepper flakes (optional for heat)
- Salt and pepper, to taste
Time Needed
This delicious dish takes about 30 minutes of total time. You’ll spend approximately 10 minutes prepping the chimichurri sauce and seasoning the chicken, and then about 20 minutes cooking the thighs until they’re perfectly golden and juicy.
Instructions
1. Prepare the Chimichurri Sauce
In a food processor or blender, add the parsley, cilantro, garlic, oregano, red wine vinegar, red pepper flakes, salt, and pepper. Pulse the mixture a few times to chop everything roughly. While pulsing, slowly drizzle in the olive oil until you achieve a coarse sauce consistency. Set the sauce aside so the flavors can meld.
2. Season the Chicken
Take the chicken thighs and pat them dry with paper towels. This helps them get crispy later! Generously season both sides with salt and black pepper.
3. Cook the Chicken
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is hot, add the chicken thighs, making sure they’re skin-side down. Cook them for about 6–8 minutes until the skin is crispy and golden brown. Flip the thighs and cook the other side until they reach an internal temperature of 165°F (74°C), which should take another 6–8 minutes, depending on their size.
4. Serve
When the chicken is ready, transfer the thighs to a serving plate. Generously spoon the chimichurri sauce over the top. Pair it with grilled vegetables, corn, or your favorite side dish for a delightful meal.
5. Optional Marinating
If you want to enhance the flavor even more, consider marinating the chicken thighs in half of the chimichurri sauce for at least 30 minutes before cooking. Just remember to reserve the other half for serving!
Enjoy your vibrant, herbaceous Easy Chimichurri Chicken Thighs!
FAQ for Easy Chimichurri Chicken Thighs Recipe
Can I Use Boneless Chicken Thighs Instead?
Yes, you can definitely use boneless chicken thighs! Just keep in mind that they will cook faster, so check for doneness around the 5-7 minute mark on each side, until they reach an internal temperature of 165°F (74°C).
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 a skillet over low heat or use a microwave, adding a splash of chimichurri sauce to keep it moist.
Can I Make the Chimichurri Sauce Ahead of Time?
Absolutely! Chimichurri sauce can be made in advance and stored in the refrigerator for up to a week. In fact, making it ahead of time allows the flavors to develop even more!
What if I Don’t Like Cilantro?
No worries! You can simply omit the cilantro or replace it with more parsley, or try other herbs like basil or mint for a different flavor profile.
