Chimichurri Chicken Thighs are juicy and packed with flavor! The chicken is marinated in a zesty chimichurri sauce made with fresh herbs, garlic, and a splash of vinegar for that perfect kick.
Cooking these thighs is a breeze! I love serving them with rice or veggies on the side. You’ll find yourself wanting seconds—trust me, they are just that good! 🍗✨
Key Ingredients & Substitutions
Chicken Thighs: I recommend using skin-on, bone-in thighs for their juiciness and flavor. If you prefer leaner meat, boneless, skinless chicken thighs or breasts can work too, but they might dry out quicker.
Olive Oil: This acts as a base for both the marinade and the chimichurri. If olive oil isn’t available, avocado oil is a great substitute due to its mild flavor and high smoke point.
Garlic Powder & Onion Powder: While I love these for the convenience, you can swap them with fresh minced garlic and finely chopped onions in a 1:1 ratio. Just adjust cooking time if necessary.
Smoked Paprika: This gives a lovely depth to the dish. However, if you don’t have it on hand, regular paprika or even a little cayenne can add a different but tasty flair.
Fresh Herbs: Parsley and cilantro are key for the chimichurri. If cilantro isn’t your thing, you can substitute it with more parsley or even fresh basil for a unique twist.
How Do I Make Chimichurri Without It Being Too Sour?
Chimichurri can sometimes get a bit tangy due to the vinegar, but you can balance the flavors easily. Here are a few tips:
- Start with less vinegar and add to taste. You want the acidity, but it shouldn’t overpower!
- Adding more olive oil can help mellow the sharpness. Aim for a good balance between oil and vinegar.
- If it’s still too tangy, mix in a pinch of sugar or honey. Just a little can make a world of difference!
Preparing chimichurri is straightforward! Just mix everything in a bowl and adjust as needed. Taste as you go to achieve the flavor you love!
How to Make Chimichurri Chicken Thighs
Ingredients You’ll Need:
For the Chicken:
- 4 chicken thighs, skin-on and bone-in
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
For the Chimichurri Sauce:
- 1/2 cup fresh parsley, finely chopped
- 1/4 cup fresh cilantro, finely chopped
- 2 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (adjust to taste)
- 1/4 cup red wine vinegar
- 1/2 cup olive oil (for chimichurri)
- Juice of 1 lime
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare the ingredients and about 15-20 minutes to cook the chicken. Overall, you will need around 30-35 minutes to enjoy these delicious chimichurri chicken thighs!
Step-by-Step Instructions:
1. Preparing the Chicken:
Start by preheating your grill or oven to medium-high heat. In a mixing bowl, combine the olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper. Mix everything together well. Now, take your chicken thighs and rub this flavorful mixture all over them, making sure each thigh is evenly coated for maximum flavor.
2. Making the Chimichurri Sauce:
While the chicken is marinating, grab another bowl and combine the chopped parsley, cilantro, minced garlic, red pepper flakes, red wine vinegar, olive oil, and lime juice. Give it a good stir, ensuring all the ingredients are well blended. Set this bright and tasty chimichurri sauce aside for now. You can adjust the seasoning with additional salt and pepper if you’d like!
3. Cooking the Chicken:
Once your grill or oven is hot, place the seasoned chicken thighs on it. Cook them for about 6-7 minutes on each side. You’re looking for that crispy skin and an internal temperature of 165°F (75°C) for safety. Don’t forget to keep an eye on them as they cook!
4. Serving:
After the chicken is cooked, take it off the grill or out of the oven and let it rest for a couple of minutes. This helps keep the chicken juicy. Then, drizzle or spoon a generous amount of chimichurri sauce over each thigh to give it a zesty finish.
5. Enjoy:
Serve your chimichurri chicken thighs with your favorite sides, like grilled vegetables, rice, or a fresh salad. Dive into those vibrant flavors and relish every juicy bite! Enjoy your meal!
Can I Use Boneless Chicken Thighs Instead?
Absolutely! If you prefer boneless chicken thighs, just reduce the cooking time to about 5-6 minutes per side, checking that the internal temperature still reaches 165°F (75°C) for safety. Boneless thighs may cook a bit faster, so keep an eye on them!
What If I Don’t Have Red Wine Vinegar?
If you don’t have red wine vinegar, you can substitute it with white wine vinegar or apple cider vinegar. Both will still provide a nice tang to the chimichurri. If you’re using apple cider vinegar, it may have a slightly sweeter flavor, so adjust the salt and pepper to taste.
Can I Make the Chimichurri Ahead of Time?
Yes, you can! Chimichurri actually tastes better if it sits for a few hours to allow the flavors to meld. Just store it in an airtight container in the fridge. It should be good for up to a week. Just give it a quick stir before serving!
How Should I Store Leftover Chicken and Chimichurri?
Store leftover chicken thighs in an airtight container in the fridge for up to 3 days. The chimichurri can also be stored separately in a container for the same duration. You can reheat the chicken in the oven or microwave, and then top it with fresh chimichurri sauce before serving again!
