Chimichurri Chicken Thighs are packed with flavor, thanks to a zesty green sauce made from fresh herbs, garlic, and vinegar. These juicy chicken thighs are perfect for grilling or baking!
I love how easy it is to marinate these thighs, which soak up all the tasty goodness. They turn out so delicious that even the pickiest eaters might ask for seconds! 😄
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on thighs are best for juicy, flavorful results. If you’re looking for a healthier option, consider boneless, skinless thighs or chicken breasts instead. Just remember that cooking times may vary.
Olive Oil: This oil adds richness and helps achieve a crispy skin. If you’re out of olive oil, avocado oil is a great substitute as it has a high smoke point and a mild flavor.
Fresh Herbs: Fresh parsley and oregano are key to chimichurri. If you can’t find fresh herbs, you can use dried herbs, although you’ll need less—about a third of the amount. Dried oregano works well here; just remember to let it sit longer to hydrate!
Red Wine Vinegar: This adds tang to the chimichurri sauce. If you need a replacement, apple cider vinegar or white wine vinegar can work, but they might change the flavor slightly. Experiment and see what you like best!
What’s the Best Way to Sear Chicken to Get Crispy Skin?
Searing the chicken properly is crucial for a crispy skin and juicy meat. Here are some simple steps to get it just right:
- Start with dry chicken by patting it with paper towels; this helps with browning.
- Use a hot skillet and enough oil to cover the bottom, which prevents sticking.
- Place the chicken skin-side down first and don’t move it around. Let it sear for 5-7 minutes until golden.
- Carefully flip the chicken and cook until it reaches 165°F (75°C) while keeping an eye on it.
Remember, the skin will only get crispy if it has time to sear, so be patient!
How to Make Chimichurri Chicken Thighs?
Ingredients You’ll Need:
For the Chicken:
- 4 bone-in, skin-on chicken thighs
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- 1 tablespoon olive oil (for cooking)
For the Chimichurri Sauce:
- 1 cup fresh parsley, finely chopped
- ¼ cup fresh oregano, finely chopped
- 3 cloves garlic, minced
- ½ teaspoon red pepper flakes (adjust to taste)
- ½ cup olive oil
- ¼ cup red wine vinegar
- Salt and pepper to taste
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare, plus an additional 20 minutes for cooking. You’ll also want to let the chimichurri sauce sit for at least 15 minutes so the flavors blend nicely. Overall, you can enjoy this delicious meal in about 55 minutes!
Step-by-Step Instructions:
1. Prepare the Chimichurri Sauce:
In a medium bowl, mix together the chopped parsley, oregano, minced garlic, red pepper flakes, olive oil, and red wine vinegar. Add a pinch of salt and pepper to taste. Stir everything together and let the sauce sit for 15-20 minutes at room temperature. This will help all the flavors come together!
2. Season the Chicken:
Take your chicken thighs and pat them dry with some paper towels. This helps to get that crispy skin! Sprinkle salt, black pepper, paprika, and garlic powder generously on both sides of the chicken. You want those flavors to really soak in!
3. Sear the Chicken:
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once the oil is nice and hot, carefully add the chicken thighs skin-side down. Let them cook without moving them for about 5-7 minutes, or until the skin is crispy and browned. Flip the thighs over and cook for another 5-7 minutes. Check that they’ve reached an internal temperature of 165°F (75°C); if they’re not quite there, cook a bit longer!
4. Glaze with Chimichurri:
Once your chicken is cooked through, take the chimichurri sauce you made earlier and spoon it generously over the chicken thighs right in the skillet. Cook it for an additional minute to warm up the sauce and let those delicious flavors meld together!
5. Serve:
Finally, transfer the chicken to a serving plate. Drizzle any leftover chimichurri sauce on top and serve immediately. This dish goes wonderfully with grilled vegetables or a side of rice for a complete and satisfying meal. Enjoy your flavorful Chimichurri Chicken Thighs!
Can I Use Boneless Chicken Thighs Instead of Bone-In?
Absolutely! If you prefer boneless chicken thighs, simply reduce the cooking time to about 4-5 minutes per side for a total cooking time of around 8-10 minutes, or until they reach an internal temperature of 165°F (75°C). Boneless thighs tend to cook faster, so keep an eye on them!
How Can I Make a Vegetarian Version of Chimichurri Sauce?
You can easily adapt the chimichurri sauce for a vegetarian option! Just skip the chicken and use the sauce as a dressing for grilled vegetables, tofu, or even drizzled over a salad. The chimichurri sauce is versatile and pairs well with many dishes!
Can I Prepare the Chimichurri Sauce in Advance?
Yes, you can make the chimichurri sauce up to 2 days in advance. Just store it in an airtight container in the fridge. Allow it to sit at room temperature for about 15 minutes before serving, so the oil can loosen up. Stir it well to recombine before drizzling over your chicken!
How Should I Store Leftovers?
Store any leftover chicken and chimichurri sauce in separate airtight containers in the fridge for up to 3 days. Reheat the chicken in the microwave or a skillet until warmed through. If the chimichurri has thickened, you can thin it out with a bit of olive oil before serving.
