This Easy Chimichurri Chicken Thighs recipe is a delightful way to enjoy juicy chicken. The tasty chimichurri sauce brings fresh herbs and zesty flavors that make every bite exciting!
I love how simple this dish is to make. Just mix the sauce, marinate the chicken, and grill. You won’t believe how fast dinner is ready, and your taste buds will thank you!
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on chicken thighs are perfect for this recipe. They stay juicy and flavorful during cooking. If you prefer, you can use boneless thighs or chicken breasts, but keep in mind that breasts may dry out more easily.
Parsley and Cilantro: Fresh parsley is essential for a classic chimichurri. Cilantro adds a nice twist. If you’re not a fan of cilantro, you can use more parsley or try basil for a different flavor.
Red Wine Vinegar: This vinegar gives the chimichurri a tangy kick. You can substitute it with apple cider vinegar or white wine vinegar if needed.
How Do I Make the Chimichurri Sauce Perfectly?
The chimichurri sauce is what makes this dish shine! To get it just right, focus on the following steps:
- Use fresh herbs for the best flavor. Make sure the parsley and cilantro are bright green and fragrant.
- Don’t over-process the sauce; it should be chunky, not pureed. A few pulses in a food processor or blender will do.
- Adjust the garlic and red pepper flakes to your taste. If you like it spicier, add more red pepper flakes!
Once made, let the chimichurri sit for about 10-15 minutes before serving. This allows the flavors to meld together beautifully.
How Can I Cook Chicken Thighs to Get Them Really Juicy?
Cooking chicken thighs to perfection is quite easy! Here are some tips to ensure they come out juicy every time:
- Pat the chicken dry before seasoning; this helps the skin crisp up nicely.
- Ensure your grill or oven is well preheated. This helps seal in juices.
- Use a meat thermometer to check doneness; chicken should reach 165°F (75°C). This takes the guesswork out and prevents overcooking.
Easy Chimichurri Chicken Thighs
Ingredients You’ll Need:
For the Chicken:
- 6 bone-in, skin-on chicken thighs
- 2 teaspoons olive oil
- Salt and freshly ground black pepper, to taste
For the Chimichurri Sauce:
- 1 cup fresh parsley leaves, packed
- 1/2 cup fresh cilantro leaves, packed
- 4 cloves garlic
- 2 tablespoons red wine vinegar
- 1/3 cup olive oil
- 1/2 teaspoon red pepper flakes (adjust to taste)
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
You’ll need about 10 minutes to prepare this dish, plus around 25-30 minutes for cooking. If you’re grilling, it may take just a tad longer depending on your grill. Overall, you can have a delicious meal ready in about 40 minutes.
Step-by-Step Instructions:
1. Prepare the Chimichurri Sauce:
Start by making the chimichurri sauce. In a food processor or blender, combine the parsley, cilantro, garlic, red wine vinegar, olive oil, red pepper flakes, salt, and pepper. Pulse the mixture until the herbs are finely chopped, but remember to keep it slightly chunky. Once done, set the sauce aside to let the flavors meld.
2. Season the Chicken Thighs:
Next, you want to prepare the chicken. Take the chicken thighs and pat them dry with paper towels to remove any excess moisture. This helps the skin get nice and crispy. Rub some olive oil all over the chicken, then sprinkle generously with salt and black pepper.
3. Cook the Chicken:
You can choose between grilling or baking the chicken thighs:
- Grill Method: Preheat your grill to medium-high heat. Start by grilling the chicken thighs skin side down for about 6-7 minutes. Flip them over and continue grilling for another 6-7 minutes, or until they reach an internal temperature of 165°F (75°C).
- Oven Method: Preheat the oven to 425°F (220°C). Line a baking sheet with foil or parchment paper and place the chicken thighs skin side up. Roast for about 25-30 minutes until the skin is golden and crispy and the internal temperature reaches 165°F (75°C).
4. Serve:
Once your chicken thighs are cooked, plate them and spoon a generous amount of chimichurri sauce over each piece. Serve immediately and enjoy the explosion of flavors!
This dish is perfect for a quick weeknight dinner or a flavorful weekend meal. Happy cooking!
FAQ for Easy Chimichurri Chicken Thighs
Can I Use Boneless Chicken Thighs for This Recipe?
Yes, you can use boneless chicken thighs! Just be aware that they will cook faster, so check the internal temperature around the 15-20 minute mark to ensure they don’t dry out.
What Can I Substitute for Red Wine Vinegar?
If you don’t have red wine vinegar on hand, apple cider vinegar or white wine vinegar make excellent substitutes, providing a similar tangy flavor to the chimichurri sauce.
How Long Does Leftover Chimichurri Sauce Last?
Leftover chimichurri sauce can be stored in an airtight container in the fridge for up to one week. Just give it a good stir before using it again!
Can I Marinate the Chicken in Chimichurri Overnight?
Absolutely! Marinating the chicken thighs in chimichurri overnight enhances the flavor. Just be sure to refrigerate them during the marination process.
