These Easy Chimichurri Chicken Thighs are bursting with flavor! The tangy green sauce made with fresh herbs really makes this dish shine. Plus, it’s super simple to prepare!
I love how juicy the chicken turns out every time. It’s perfect for a quick dinner or for impressing friends. Serve it with rice, and watch them ask for seconds! 🍽️
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on thighs are my favorite for their juiciness and flavor. However, you can use boneless thighs or even chicken breasts if you prefer. Just remember that cooking times may vary!
Fresh Herbs: Parsley and cilantro are essential in chimichurri. If you’re not a cilantro fan, you can double the parsley or add in some fresh basil for a twist. For the oregano, fresh is delightful, but dried works too – just use less!
Olive Oil: Extra virgin olive oil gives the sauce a lovely flavor. If you’re looking for other options, avocado oil can be a great substitute, offering a neutral taste and good health benefits.
Red Wine Vinegar: This gives a nice tang to the chimichurri. If you don’t have any, white wine vinegar or apple cider vinegar can work as substitutes.
How Do You Get Perfectly Crisp Chicken Skin?
Achieving crispy chicken skin is a key part of this recipe. Here’s the method I use:
- First, make sure the chicken thighs are dry. Pat them with paper towels to remove moisture, helping them crisp up.
- Preheat your skillet on medium-high heat with olive oil until it’s hot.
- Add chicken skin-side down, and avoid moving them around! This allows the skin to brown perfectly.
- Cook without flipping for 6-8 minutes until golden brown before flipping.
Letting the chicken rest after cooking also helps keep it juicy while the skin stays crisp. Enjoy your delicious meal!
How to Make Easy Chimichurri Chicken Thighs
Ingredients Needed:
- 6 bone-in, skin-on chicken thighs
- Salt and freshly ground black pepper, to taste
- 1 tablespoon olive oil (for cooking chicken)
For the Chimichurri Sauce:
- 1 cup fresh parsley leaves, packed
- 1/2 cup fresh cilantro leaves, packed
- 1/4 cup fresh oregano leaves, packed (or 2 tablespoons dried oregano)
- 3-4 garlic cloves
- 1 small shallot, roughly chopped
- 1/2 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon red pepper flakes (adjust to heat preference)
- Salt and freshly ground black pepper, to taste
- Juice of 1/2 lemon (optional, for brightness)
How Much Time Will You Need?
This delicious chicken dish will take about 15 minutes to prepare and around 15-20 minutes to cook. In total, you can have this meal ready in about 35-40 minutes, making it a quick and satisfying dinner option!
Step-by-Step Instructions:
1. Make the Chimichurri Sauce:
In a food processor or blender, toss in the parsley, cilantro, oregano, garlic, shallot, red wine vinegar, red pepper flakes, salt, and pepper. Blend everything together until it’s finely chopped but still a bit chunky. With the processor running, slowly drizzle in the olive oil for a couple of seconds until it’s well mixed. Give it a taste and adjust seasoning if needed. Set this fragrant sauce aside.
2. Prepare the Chicken Thighs:
Pat your chicken thighs dry with paper towels to ensure the skin gets nice and crispy when cooked. Generously sprinkle salt and pepper on both sides of the chicken.
3. Cook the Chicken:
In a large skillet, heat up the olive oil over medium-high heat. Once hot, place the chicken thighs in the skillet, skin side down. Leave them alone for about 6-8 minutes; this is key for achieving that golden, crispy skin! Flip the thighs and continue to cook for another 6-8 minutes, or until the internal temperature reaches 165°F (75°C) and the juices run clear. If you don’t have a meat thermometer, just make sure the meat is cooked through and not pink inside.
4. Serve and Enjoy:
Remove the chicken from the heat and let it rest for a few minutes—this helps keep it juicy. Now for the best part! Generously spoon chimichurri sauce over the thighs and serve with more chimichurri on the side. Enjoy it with your favorite sides like grilled vegetables or a fluffy rice!
This dish is packed with vibrant flavors and is sure to impress your family and friends. Enjoy your delicious chimichurri chicken thighs!
FAQ for Easy Chimichurri Chicken Thighs
Can I Use Boneless Chicken Thighs Instead?
Yes, you can use boneless chicken thighs! Just be sure to adjust the cooking time to about 4-6 minutes per side, as they will cook faster than bone-in thighs. Always check for an internal temperature of 165°F (75°C) to ensure they’re fully cooked.
How Do I Store Leftovers?
Store any leftover chicken and chimichurri sauce in airtight containers in the fridge for up to 3 days. To reheat, gently warm the chicken in the oven or microwave until heated through. The chimichurri sauce can be served cold or at room temperature.
Can I Make the Chimichurri Sauce Ahead of Time?
Absolutely! You can prepare the chimichurri sauce a day in advance. Just store it in an airtight container in the fridge. The flavors will meld together beautifully, but give it a good stir before serving.
What Can I Serve with Chimichurri Chicken Thighs?
This dish pairs well with a variety of sides! Consider serving it over rice, quinoa, or alongside grilled vegetables. You could also make a fresh salad to complement the bold flavors of the chimichurri.
