This Easy Chimichurri Chicken Thighs recipe brings a tasty twist to your dinner table! The juicy chicken is marinated in a zesty chimichurri sauce made with fresh herbs, garlic, and olive oil.
You’ll love how quick and simple this dish is! I like to serve it with rice or a fresh salad, and trust me, the flavors won’t disappoint! Ready to brighten up those chicken thighs? 🐔✨
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on thighs are best for moisture and flavor. You can use boneless, skinless thighs or even chicken breasts if preferred, but cooking time will vary.
Parsley: Fresh flat-leaf parsley gives the chimichurri its vibrant taste. If parsley isn’t available, fresh basil can work, though it changes the flavor profile. Dried herbs can be used in a pinch, but fresh always tastes better!
Cilantro: Cilantro is optional but adds a fresh kick! If you’re not a fan, simply omit it or add more parsley.
Red Wine Vinegar: This gives the chimichurri its tangy flavor. If you don’t have it, rice vinegar or apple cider vinegar can be good substitutes.
How Do You Cook Chicken Thighs to Perfection?
Cooking chicken thighs well is all about balancing heat and time. Here’s how to perfect it:
- Pat dry: Drying the chicken helps achieve a crispy skin.
- Preheat your skillet: Make sure the skillet is hot before adding the chicken to get that nice sear. Medium-high heat is key!
- Don’t overcrowd: If they’re too close, they won’t brown evenly. Cook in batches if needed.
- Use a meat thermometer: Aim for 165°F (74°C) internal temperature to ensure safety.
- Let rest: Giving the chicken a few minutes to rest after cooking helps keep it juicy.
Easy Chimichurri Chicken Thighs
Ingredients You’ll Need:
- 4-6 bone-in, skin-on chicken thighs
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil (for cooking chicken)
For the Chimichurri Sauce:
- 1 cup fresh flat-leaf parsley, finely chopped
- 1/4 cup fresh cilantro, finely chopped (optional)
- 4 cloves garlic, minced
- 2 tablespoons fresh oregano, finely chopped (or 2 tsp dried oregano)
- 1/3 cup red wine vinegar
- 1/2 cup extra virgin olive oil
- 1/2 teaspoon red chili flakes (adjust to heat preference)
- Salt and freshly ground black pepper, to taste
- 1 tablespoon fresh lemon juice (optional, for brightness)
How Much Time Will You Need?
You’ll need about 10 minutes for prep and around 20-25 minutes for cooking. So, in total, you’re looking at roughly 35 minutes from start to finish. Perfect for a quick and delicious weeknight dinner!
Step-by-Step Instructions:
1. Prepare the Chimichurri Sauce:
In a medium bowl, combine the finely chopped parsley, cilantro (if you’re using it), oregano, minced garlic, red wine vinegar, olive oil, red chili flakes, salt, and pepper. Mix everything together until it’s well combined. If you want a bit of extra tang, feel free to add lemon juice. Set this aside while you work on the chicken, letting the flavors come together.
2. Season the Chicken:
Using paper towels, pat the chicken thighs dry; this helps them get crispy when cooking. Generously season both sides of the chicken with salt and freshly ground black pepper to enhance the flavor.
3. Cook the Chicken:
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Once the oil is hot, place the chicken thighs in the skillet skin-side down. Cook them for about 6-8 minutes without moving them, until the skin is golden brown and crisp. Flip the chicken thighs over and cook for another 6-8 minutes on the other side. You can check if they’re done by making sure they reach an internal temperature of 165°F (74°C) and the juices run clear when pierced.
4. Rest the Chicken:
Once cooked, remove the chicken thighs from the skillet and let them rest on a plate for about 5 minutes. This helps the juices redistribute, keeping the chicken nice and juicy!
5. Serve:
Time to enjoy! Spoon generous amounts of chimichurri sauce over the warm chicken thighs before serving. This dish goes wonderfully with sides like grilled corn, rice, or a refreshing salad.
Enjoy your flavorful and vibrant Easy Chimichurri Chicken Thighs!
FAQ for Easy Chimichurri Chicken Thighs
Can I Use Skinless Chicken Thighs?
Yes, you can use skinless chicken thighs! However, keep in mind that they may not be as juicy or flavorful as bone-in, skin-on thighs. You might need to adjust the cooking time slightly, so check for doneness at around 5-7 minutes on each side.
How Long Can Leftover Chimichurri Sauce Be Stored?
Leftover chimichurri sauce can be stored in an airtight container in the refrigerator for up to one week. Just give it a stir before using, as the ingredients may separate.
Can I Make This Dish Spicier?
Absolutely! If you like more heat, you can increase the amount of red chili flakes in the chimichurri sauce. Alternatively, consider adding a chopped jalapeño or some crushed red pepper for an extra kick.
What Should I Serve with Chimichurri Chicken Thighs?
This dish pairs well with various sides. Consider serving it with rice, roasted vegetables, or a fresh salad. Grilled corn or crusty bread are also great options to soak up the delicious chimichurri sauce!
