Chimichurri Chicken Thighs are juicy and bursting with flavor! The chicken is marinated in a zesty chimichurri sauce made from parsley, garlic, vinegar, and olive oil.
Truth be told, I often end up using the leftover sauce as a dipping sauce. It’s like a party in my mouth with every bite! Who doesn’t love a little extra zing?
Cooking these thighs is super easy; just a quick marinate and bake! Perfect for busy nights when you still want something tasty and fun on your dinner table.
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on thighs provide juicy meat and crispy skin. If you prefer, boneless thighs or chicken breasts can be substituted; keep in mind they may cook faster.
Olive Oil: This adds richness. If you don’t have olive oil, you can use avocado oil or vegetable oil, which also has a neutral flavor.
Red Wine Vinegar: It adds tanginess. You can swap it for white wine vinegar or apple cider vinegar if needed.
Fresh Herbs: Parsley and cilantro are vital for chimichurri’s fresh flavor. If you’re not a fan of cilantro, use more parsley or even basil for a different twist.
Smoked Paprika: This provides a lovely depth. Substitute with regular paprika for less smokiness or add a pinch of chipotle powder for heat.
How Do I Get Crispy Skin on Chicken Thighs?
Getting that crispy skin is all about cooking technique! Here’s how to make it happen:
- Start with a hot grill or grill pan. This helps to sear the skin immediately.
- Place the thighs skin-side down. Avoid flipping too soon; let them cook for about 7-8 minutes to develop that crispy texture.
- Once flipped, continue grilling until the internal temperature hits 165°F. Letting the chicken rest for a few minutes after grilling will keep it juicy.
How to Make Chimichurri Chicken Thighs
Ingredients You’ll Need:
For the Chicken Marinade:
- 1 pound chicken thighs, bone-in and skin-on
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 1/4 teaspoon cayenne pepper (optional, for heat)
For the Chimichurri Sauce:
- 1 cup fresh parsley, finely chopped
- 1/2 cup fresh cilantro, finely chopped
- 3 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- Salt and pepper to taste
- 1/4 cup olive oil (for the sauce)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare, plus at least 30 minutes to marinate the chicken (or up to 2 hours for more flavor). Cooking the chicken on the grill will take another 15-16 minutes. So, in total, you can enjoy this dish in about 1 hour if you let it marinate for the minimum time.
Step-by-Step Instructions:
1. Marinate the Chicken:
Start by combining the olive oil, red wine vinegar, lemon juice, salt, black pepper, smoked paprika, garlic powder, and cayenne pepper in a large bowl. Mix everything well. Add the chicken thighs to the marinade and ensure they are coated evenly. Cover the bowl with plastic wrap and place it in the refrigerator to marinate for at least 30 minutes, or even up to 2 hours if you have the time—this really enhances the flavor!
2. Prepare the Chimichurri Sauce:
While your chicken is marinating, make the chimichurri sauce. In a separate bowl, mix together the chopped parsley, cilantro, minced garlic, and red pepper flakes. Season with a pinch of salt and pepper. Slowly drizzle in 1/4 cup of olive oil while stirring until everything is well combined. Taste it and adjust the seasoning if needed. Set this aside for later.
3. Cook the Chicken:
When you’re ready to cook, preheat your grill or grill pan over medium-high heat. Take the chicken out of the marinade and shake off any excess marinade. Place the chicken thighs skin-side down on the grill. Cook them for about 7-8 minutes, then flip and cook for an additional 7-8 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the skin is nice and crispy.
4. Serve:
Once the chicken is cooked, remove it from the grill and let it rest for a few minutes. This helps the juices redistribute. Serve the chicken topped with a generous amount of chimichurri sauce for that burst of flavor!
5. Enjoy:
Pair your chimichurri chicken thighs with delicious side dishes like grilled vegetables or fluffy rice. Sit back and enjoy every bite of this tasty meal! Bon appétit!
Can I Use Boneless Chicken Thighs Instead?
Absolutely! Boneless chicken thighs can be used in this recipe. Just reduce the cooking time slightly since they will cook faster than bone-in, skin-on thighs. Aim for about 5-6 minutes per side, or until fully cooked through to an internal temperature of 165°F (75°C).
How Long Can I Marinate the Chicken?
You can marinate the chicken for as little as 30 minutes, but if you have time, letting it sit for up to 2 hours will really enhance the flavor. Avoid marinating for more than 24 hours, as the acids in the marinade can start to change the texture of the meat.
Can I Make the Chimichurri Sauce Ahead of Time?
Yes, you can prepare the chimichurri sauce a day in advance. Just keep it stored in an airtight container in the fridge. The flavors will meld beautifully, but remember to give it a good stir before serving, as the oil may separate.
What Should I Serve with Chimichurri Chicken Thighs?
This dish pairs wonderfully with grilled vegetables, rice, or even a fresh salad. For a complete meal, consider serving it with roasted potatoes or a quinoa salad for a healthy twist!
