Chimichurri Chicken Thighs are juicy and full of flavor! With a zesty green sauce made from fresh herbs, garlic, and a splash of vinegar, every bite is a tasty treat.
Trust me, once you try this dish, you’ll be coming back for seconds! I love serving it with rice or veggies for a complete meal that feels special but is super easy to make.
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on thighs provide juicy and flavorful meat. You can substitute with bone-in, skin-on chicken breasts for a leaner option, but they might be less juicy.
Olive Oil: A staple for flavor and moisture. If you’re out of olive oil, avocado oil or vegetable oil are great alternatives. They carry a similar high smoke point.
Spices: The garlic powder, onion powder, and smoked paprika add depth. If you want a different flavor profile, use fresh minced garlic and onion instead. For heat, swap smoked paprika with cayenne pepper.
Herbs: Fresh parsley and oregano are key to chimichurri. If fresh isn’t available, dried herbs work too! Just use about a third of the amount since dried herbs are more potent.
Red Wine Vinegar: This adds acidity to the chimichurri. If you don’t have it, substitute with apple cider vinegar or lemon juice for a similar tang.
How Do You Grill Chicken to Get the Perfect Crisp Skin?
Getting crispy skin on grilled chicken can be tricky but is so rewarding! Here’s how to do it:
- Start with a hot grill or grill pan—this is key for that sizzle.
- Place chicken skin-side down on the grill. Let it sit without moving for 5-7 minutes. This allows the skin to crisp up nicely.
- When flipping, be gentle to avoid tearing the skin. If it sticks, it probably needs more time.
- Use a meat thermometer to check for doneness; 165°F (75°C) is your goal.
- Always allow the chicken to rest for a few minutes after grilling. This keeps the juices inside and enhances flavor.
How to Make Chimichurri Chicken Thighs
Ingredients You’ll Need:
For the Chicken:
- 4 bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
For the Chimichurri Sauce:
- 1 cup fresh parsley, finely chopped
- 1/4 cup fresh oregano, finely chopped (or 1 tablespoon dried oregano)
- 3 cloves garlic, minced
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1/4 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare the chicken and chimichurri sauce, plus around 15 minutes for grilling. In total, you can expect to spend about 25 minutes from start to finish. Quick and delicious!
Step-by-Step Instructions:
1. Prepare the Chicken:
In a small bowl, mix together the olive oil, garlic powder, onion powder, smoked paprika, salt, and black pepper. This will create a flavorful rub. Take your chicken thighs and rub this mixture all over them, making sure to coat them well. This will add lots of tasty flavor to your chicken!
2. Start Grilling:
Preheat your grill or grill pan over medium-high heat. Once it’s nice and hot, place the chicken thighs on the grill, skin-side down. Grill them for about 5-7 minutes until the skin gets crispy and beautifully browned. Flip the chicken over and grill for another 5-7 minutes until they are thoroughly cooked and reach an internal temperature of 165°F (75°C).
3. Make the Chimichurri Sauce:
While your chicken is grilling away, let’s whip up the chimichurri sauce! In a medium bowl, combine the chopped parsley, oregano, minced garlic, olive oil, and red wine vinegar. If you like a little kick, add the red pepper flakes too. Season the sauce with salt and pepper to your liking and mix everything together. Set it aside to let the flavors meld.
4. Finish and Serve:
Once your chicken thighs are cooked through, take them off the grill and let them rest for a few minutes. This helps keep them juicy! After resting, serve the chicken thighs with a generous topping of chimichurri sauce. Enjoy your tasty dish with your favorite sides! Bon appétit!
Can I Use Boneless Chicken Thighs Instead?
Absolutely! Boneless chicken thighs are a great alternative. Just adjust the grilling time to about 4-5 minutes per side or until the internal temperature reaches 165°F (75°C), as they cook quicker without the bone.
What If I Don’t Have Fresh Herbs for Chimichurri?
No problem! You can use dried herbs instead—just remember to use less, as dried herbs are more concentrated. For this recipe, substitute the 1 cup of fresh parsley with about 1/3 cup dried parsley and the 1/4 cup fresh oregano with 1 tablespoon dried oregano.
How To Store Leftover Chimichurri Chicken?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. For best results, keep the chimichurri sauce separate until you’re ready to eat it again, as it can make the chicken soggy if mixed.
Can I Make the Chimichurri Sauce Ahead of Time?
Yes! Chimichurri can be made up to 3 days in advance. Just store it in the fridge in an airtight container. If it separates, simply give it a good stir before serving!
