Easy Chimichurri Chicken Thighs Recipe

Bold Flavor Made Easy

Looking for a vibrant and satisfying dinner recipe? Chimichurri chicken thighs combine tender, juicy chicken with a zesty chimichurri sauce for a flavour-packed dish perfect for any occasion. Whether grilling for a backyard BBQ, baking for a weeknight dinner, or pan-searing for meal prep, this recipe is simple, versatile, and delicious. Let’s explore how to make chimichurri chicken thighs step by step.

Ingredients You’ll Need

For the Chimichurri Sauce:

• 1 cup fresh parsley, finely chopped
• ½ cup fresh cilantro (optional): Adds a citrusy note.
• 4 garlic cloves, minced
• 2 tbsp vinegar: Provides a tangy kick.
• ½ cup olive oil: Creates a smooth, flavorful sauce.
• 1 tsp red chilli flakes: Adjust to your spice preference.
• 1 tsp dried oregano
• Salt and black pepper to taste

For the Chicken Thighs:

• 6 bone-in, skin-on chicken thighs (or boneless, skinless if preferred)
• 2 tbsp olive oil: Helps create a crispy sear.
• Salt and black pepper to taste

Tools You’ll Need

• Food processor (optional, for smoother chimichurri).
• Mixing bowl.
• Grill, oven, or skillet.
• Tongs.
• Meat thermometer (optional, for perfect doneness).

Step-by-Step Instructions

1. Make the Chimichurri Sauce

• Finely chop parsley, cilantro, and garlic, or use a food processor for a smoother texture.
• Combine the chopped herbs with vinegar, olive oil, red chilli flakes, oregano, salt, and black pepper in a mixing bowl.
• Stir well until all ingredients are evenly mixed.
• Let the Sauce sit at room temperature for at least 15 minutes to allow the flavours to meld.
• Pro Tip: Chimichurri sauce isn’t just for chicken! Use it as a topping for grilled vegetables, a dip for crusty bread, or a salad dressing.

2. Prepare the Chicken Thighs

• Dab the chicken thighs with paper towels to make sure the skin is crispy.
• Rub both sides with olive oil and season generously with salt and black pepper.

3. Marinate the Chicken (Optional)

• Set aside some of the chimichurri sauce to use when serving. Use the remaining Sauce to marinate the chicken thighs for 30 minutes to 4 hours. Marinating enhances the chicken’s flavour and tenderness.

4. Cook the Chicken Thighs (Choose Your Method)

Grill:

• Preheat the grill to medium-high heat.
• Position the chicken thighs with the skin facing down and sauté for 6 to 8 minutes. Flip and cook for another 6–8 minutes until the internal temperature reaches 165°F (74°C).

Oven:

• Preheat the oven to 400°F (200°C).
• Arrange the chicken thighs on a baking sheet. Bake for 35–40 minutes, flipping halfway through for even cooking.

Stovetop:

• Heat a skillet over medium-high heat.
• Sear the chicken thighs skin-side down for 6–8 minutes, then flip and cook for another 6–8 minutes. Transfer to a preheated oven for an additional 10–15 minutes for thicker thighs.

5. Serve with Chimichurri Sauce

• Drizzle the reserved chimichurri sauce generously over the cooked chicken thighs.
• Serve immediately with your favourite sides for a complete meal.

Tips for Perfect Chimichurri Chicken Thighs

1. Use Fresh Herbs: Fresh parsley and cilantro provide the best flavour and vibrant colour.
2. Adjust Spice Level: Control the heat by increasing or reducing the red chilli flakes.
3. Pat the Chicken Dry: This step ensures crispy skin, whether grilling, baking, or pan-searing.
4. Let the Chicken Rest: Rest for 5 minutes after cooking to lock in the juices.
5. Make the Sauce Ahead: Chimichurri sauce develops deeper flavours when prepared a few hours ahead or the night before.

How to Serve Chimichurri Thighs

• Traditional Match: Accompany with roasted vegetables, grilled potatoes, or a crisp green salad.
• Hearty Meal: Pair with rice, quinoa, or mashed potatoes for a filling dinner.
• Creative Twist: Shred the chicken and use it in tacos, wraps, or sandwiches with a drizzle of chimichurri sauce.

How to Store Chimichurri Thighs

For Chicken Thighs:

• Store leftover food in a sealed container in the refrigerator for no longer than 3 days.
• Warm it up slowly in the oven or microwave to avoid drying it out.

For Chimichurri Sauce:

• Keep it in a tightly sealed jar in the refrigerator for a maximum of one week. Allow it to reach room temperature and give it a stir before serving.

Nutritional Information

• Calories: 300
• Protein: 20g
• Fat: 22g
• Carbohydrates: 2g
• Fiber: 1g
• Sodium: 350mg

(Note: The values might differ based on the size of the chicken thighs and the specific ingredients used.)

Bold, Juicy Flavor in Every Bite

These chimichurri chicken thighs are a perfect blend of tender chicken and vibrant chimichurri sauce. Whether you’re grilling, baking, or pan-searing, this recipe delivers bold, herbaceous flavour with every bite. Perfect for weeknight dinners, meal prep, or special occasions, this easy dish is sure to impress. Try the recipe and share your creations below—happy cooking! Discover this chimichurri steak recipe.

FAQs

1. Can I Use Boneless Chicken Thighs?

Yes! Boneless, skinless thighs cook faster. Adjust the cooking time to avoid overcooking.

2. Is Chimichurri Spicy?

Chimichurri has mild heat from chilli flakes, but you can adjust the spice level.

3. Can I Make the Sauce Ahead of Time?

Absolutely! Chimichurri tastes even better after sitting in the fridge for a few hours or overnight.

4. What Side Dishes Go Well with Chimichurri Chicken Thighs?

Pair with roasted vegetables, rice, quinoa, or a crisp salad for a well-rounded meal.

5. Can I Use Chimichurri Sauce as a Marinade?

Yes, chimichurri makes an excellent marinade, infusing the chicken with bright, zesty flavours.