These Easy Chimichurri Chicken Thighs are packed with flavor! Juicy chicken is marinated in a bright and zesty chimichurri sauce made with fresh herbs and garlic.
Cooking this dish is a breeze—just marinate, grill, or bake, and dinner is served! It’s a hit in my house, especially with some rice on the side to soak up all the tasty sauce!
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on thighs are my favorite for this recipe. They stay juicy and flavorful. If you prefer white meat, chicken breasts can work, but they may need careful cooking to stay moist.
Parsley: Fresh parsley is essential for a bright chimichurri. If you’re low on parsley, you can substitute with fresh basil for a unique twist!
Cilantro: Adding cilantro gives a great depth of flavor. If you’re not a fan of cilantro, just skip it or try using more parsley.
Red Wine Vinegar: This gives a punch of acidity. If you don’t have it, white wine vinegar or lemon juice can be a great substitute.
Olive Oil: Extra virgin olive oil is best for the sauce, but any good quality oil will work. You can also try avocado oil for a different flavor.
How Do I Achieve Crispy Chicken Skin?
Getting that perfect crispy chicken skin is all about technique! Here’s how to do it:
- Start by drying the chicken thighs with paper towels. Moisture is the enemy of crispiness!
- Season generously with salt and pepper just before cooking. This helps enhance the flavor while creating a nice crust.
- Heat the skillet over medium-high before adding your olive oil. Once the oil is hot, place the chicken thighs skin side down. Don’t move them around; let them sear!
- After about 6-7 minutes, flip them. The skin should be golden brown and crispy. Cook until the chicken reaches an internal temperature of 165°F.
Letting the chicken rest after cooking helps keep it juicy, so don’t skip that step! Enjoy your meal!
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 Chimichurri Sauce:
- 1 cup fresh parsley, finely chopped
- 1/2 cup fresh cilantro, finely chopped (optional, but recommended)
- 4 cloves garlic, minced
- 1/4 cup red wine vinegar
- 1/2 cup extra virgin olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (adjust to taste)
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This delicious dish takes about 15 minutes of preparation and roughly 15 minutes of cooking time. You’ll have a homemade chimichurri sauce ready in no time and a delightful chicken dish on your plate in 30 minutes total!
Step-by-Step Instructions:
1. Prepare Chimichurri Sauce:
In a medium bowl, mix together the finely chopped parsley, optional cilantro, minced garlic, red wine vinegar, olive oil, dried oregano, red pepper flakes, salt, and black pepper. Stir well until everything is combined. Let the chimichurri sit for about 10 minutes to allow the flavors to develop while you prepare the chicken.
2. Season the Chicken:
Take your chicken thighs and pat them dry with paper towels; this helps the skin get crispy. Generously season both sides with salt and freshly ground black pepper for great flavor.
3. Cook the Chicken:
In a large skillet, heat the olive oil over medium-high heat. Once the oil is hot and shimmering, carefully place the chicken thighs skin side down in the skillet. Let them cook undisturbed for about 6-7 minutes until the skin becomes nicely crispy and golden brown.
4. Flip and Finish Cooking:
Gently flip the chicken thighs over and cook the other side for another 6-7 minutes. Make sure to check the internal temperature; it should reach 165°F (75°C) to ensure they’re fully cooked. The juices should run clear when pierced.
5. Let Rest and Serve:
Once cooked, remove the chicken from the skillet and let it rest for a few minutes. This helps the juices redistribute throughout the meat. Meanwhile, give the chimichurri sauce a good stir.
6. Enjoy Your Meal:
To serve, spoon the vibrant chimichurri sauce over the warm chicken thighs. Enjoy them straight away with your choice of sides! Grilled vegetables, rice, or corn on the cob all pair perfectly.
Bon appétit! Enjoy your flavorful Easy Chimichurri Chicken Thighs!
Frequently Asked Questions (FAQ)
Can I Use Boneless Chicken Thighs?
Yes, you can use boneless chicken thighs to reduce cooking time! Just be sure to check for doneness; they may take around 5-6 minutes per side instead of the usual 6-7 minutes.
Can I Prepare the Chimichurri Sauce in Advance?
Absolutely! You can make the chimichurri sauce up to 1 day in advance. Just store it in an airtight container in the refrigerator. Let it sit at room temperature for a few minutes before using to bring back the vibrant flavor!
What Can I Substitute for Red Wine Vinegar?
If you don’t have red wine vinegar on hand, white wine vinegar or apple cider vinegar works well as substitutes. Both will give the chimichurri a nice acidity without altering the flavor too much.
How Should I Store Leftovers?
Store any leftover chicken thighs and chimichurri sauce in separate airtight containers in the refrigerator. They should stay fresh for up to 3 days. Reheat the chicken gently in the microwave or skillet, and add chimichurri just before serving.
