These Chimichurri Chicken Thighs are bursting with flavor! The green chimichurri sauce made from fresh herbs, garlic, and vinegar adds a zesty kick that’s hard to resist.
Cooking these juicy thighs is a breeze. I love serving them with rice or veggies for a bright meal. You’ll want to keep the chimichurri on hand for everything! 😋
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on chicken thighs are great for flavor and juiciness. If you prefer a leaner option, you can use boneless, skinless thighs or chicken breasts, but keep in mind that they may cook faster.
Parsley: Fresh parsley is essential for the chimichurri. If you’re out, fresh cilantro or even basil can work as substitutions, giving a different flavor profile. Personally, I love the freshness parsley adds!
Oregano: Fresh oregano has a stronger flavor than dried. If you can only find dried, use about one-third of the amount called for. I’ve found that fresh herbs really elevate the dish!
Olive Oil: Extra virgin olive oil is preferred for its robust taste. You can substitute with another oil like avocado oil, but the flavor may change slightly. I always keep a good quality olive oil on hand for its flavor and health benefits.
Red Wine Vinegar: If you don’t have red wine vinegar, white wine vinegar or apple cider vinegar can be suitable alternatives. Each will add a different touch to the chimichurri but will still be delicious.
How Do I Get My Chicken Skin Extra Crispy?
Getting crispy skin on chicken thighs is all about the prep and heat. Here are steps for maximizing crunch:
- Ensure chicken thighs are dry by patting them with paper towels. Moisture can hinder crisping.
- Rub them with olive oil and season generously; this also helps in achieving crispiness.
- Preheat your cooking surface—whether grill or skillet—until hot. Starting with high heat ensures the skin crisps up quickly.
- Cook skin-side down first and avoid moving them too early. Give them about 6-7 minutes before flipping for the perfect golden brown skin.
How to Make Chimichurri Chicken Thighs
Ingredients You’ll Need:
For the Chicken:
- 4 bone-in, skin-on chicken thighs
- 1 tablespoon olive oil
- Salt and pepper to taste
For the Chimichurri Sauce:
- 1 cup fresh parsley, finely chopped
- 1/4 cup fresh oregano, finely chopped
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (adjust to taste)
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- Juice of 1 lemon
- Salt and pepper to taste
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and an additional 15-20 minutes to cook. The total time is around 30-35 minutes. It’s quick to make and full of delicious flavors!
Step-by-Step Instructions:
1. Prepare the Chimichurri:
Start by making the chimichurri sauce. In a simple bowl, mix together the chopped fresh parsley, oregano, minced garlic, and red pepper flakes. Then, pour in 1/2 cup of olive oil along with the red wine vinegar and lemon juice. Season with salt and pepper to your liking. Give it a good stir to blend all the ingredients, then set it aside to let the flavors develop.
2. Prep the Chicken Thighs:
Next, grab your chicken thighs and pat them dry with paper towels. This helps the skin get nice and crispy. Drizzle them with 1 tablespoon of olive oil and rub it all over the thighs. After that, generously season both sides with salt and pepper to enhance the flavor.
3. Cook the Chicken:
Now it’s time to cook! Preheat your grill or skillet on medium-high heat. If you’re using a grill, place the chicken thighs skin-side down and cook for about 6-7 minutes, or until the skin is crispy and golden brown. Flip them over and continue cooking on the other side for another 6-8 minutes. The chicken is done when it reaches an internal temperature of 165°F (75°C).
4. Serve:
Once the chicken is cooked, take it off the heat and let it rest for a few minutes. This helps keep it juicy. Serve the chicken thighs hot, generously topped with the flavorful chimichurri sauce.
5. Enjoy:
Now for the best part! Pair your chimichurri chicken thighs with your favorite sides, like grilled veggies or rice, and enjoy a delicious meal full of vibrant flavors!
Can I Use Boneless Chicken Thighs Instead?
Absolutely! Just keep in mind that boneless thighs will cook faster than bone-in. Grill or pan-sear them for about 5-6 minutes per side or until they reach an internal temperature of 165°F (75°C).
What If I Don’t Have Fresh Herbs?
If fresh herbs are not available, you can use dried herbs instead. Use about one-third of the amount of fresh herbs, so for parsley and oregano, that’s about 1/3 cup or less of dried herbs. Just add them directly to the chimichurri mixture.
How Long Can I Store Leftover Chimichurri?
Leftover chimichurri can be stored in an airtight container in the fridge for up to 1 week. Just give it a good stir before using again, as the ingredients may settle. You can also freeze it for up to 3 months; just thaw it in the fridge before using.
Can I Marinate the Chicken in Chimichurri?
Yes! Marinating the chicken in chimichurri for 1-4 hours can enhance the flavor. Just reserve some chimichurri for serving afterward! Avoid marinating too long, as the acid from the vinegar can start to break down the chicken, making it mushy.
