Chimichurri Chicken Thighs are juicy and full of flavor, thanks to a zesty green sauce made with herbs, garlic, and vinegar. It’s simple, fresh, and perfect for any dinner!
I love how the herbs pop in this dish, making it feel like a mini fiesta on my plate! And the best part? You can grill or bake them—either way, they’re delicious!
Key Ingredients & Substitutions
Chicken Thighs: Use bone-in for juicier meat, or boneless for quicker cooking. If you don’t have thighs, chicken breasts work too, but adjust the cooking time since they cook faster.
Olive Oil: Extra virgin olive oil adds great flavor. If you’re out, you can use canola or avocado oil, but keep in mind the taste may vary.
Fresh Herbs: Parsley and cilantro are essential for chimichurri. If you don’t like cilantro, you can substitute with more parsley or even use fresh basil for a twist!
Red Wine Vinegar: This gives chimichurri its tanginess. Apple cider vinegar is a good alternative if you don’t have red wine vinegar on hand.
Garlic: Fresh garlic is best for flavor. If you’re in a pinch, garlic powder can work, but use about 1/8 teaspoon as it’s more concentrated.
How Do I Make the Perfect Chimichurri Sauce?
Making chimichurri is simple, but letting the flavors blend makes it better! Start by mixing parsley, cilantro, garlic, and optional red pepper flakes in a bowl. Then add red wine vinegar, olive oil, and lemon juice. Season with salt and pepper.
- Finely chop the herbs. The smaller you chop, the more flavor they release.
- Mix everything together and taste. Adjust the vinegar or oil to suit your preference.
- Let it sit for at least 15 minutes. This helps the flavors meld together.
How to Make Chimichurri Chicken Thighs?
Ingredients You’ll Need:
For the Chicken:
- 4 chicken thighs (bone-in or boneless)
- 1 tablespoon olive oil
- Salt and pepper, to taste
For the Chimichurri Sauce:
- 1 cup fresh parsley, finely chopped
- 1/2 cup fresh cilantro, finely chopped
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional, for heat)
- 1/4 cup red wine vinegar
- 1/2 cup olive oil
- Juice of 1 lemon
How Much Time Will You Need?
This recipe will take about 10 minutes of prep time and 25-30 minutes for cooking, depending on whether you choose to grill or roast the chicken. So, you’re looking at around 40 minutes total from start to finish. Perfect for a tasty weeknight dinner!
Step-by-Step Instructions:
1. Preheat the Grill or Oven:
First things first, you want your cooking setup ready! Preheat your grill to medium-high heat or, if you’re using an oven, set it to 425°F (220°C). This will ensure your chicken cooks properly and gets that delicious crispy skin.
2. Prepare the Chimichurri Sauce:
While your grill or oven is heating up, it’s time to whip together that tasty chimichurri sauce! In a medium bowl, combine the finely chopped parsley, cilantro, minced garlic, red pepper flakes (if you like a little heat), red wine vinegar, olive oil, and lemon juice. Mix everything well, and then season with salt and pepper to your liking. Set this aside and let those flavors come together while you prepare the chicken.
3. Prepare the Chicken Thighs:
Next, grab your chicken thighs and pat them dry with paper towels. This helps the skin get crispy when cooking! Rub each thigh with about 1 tablespoon of olive oil and sprinkle them generously with salt and pepper. Don’t be shy—this season helps to enhance the flavor of the chicken!
4. Cook the Chicken:
Now it’s time to cook! If you’re grilling, place the chicken thighs on the grill and cook for about 6-7 minutes on each side. Aim for an internal temperature of 165°F (74°C) to make sure they’re fully cooked and safe to eat. You want a nice crispy skin too! If you’re using the oven, place the chicken on a baking sheet and roast for about 25-30 minutes, until the skin is golden brown and that same internal temperature is reached. Either way, you’ll know it’s done when it smells amazing!
5. Serve and Enjoy:
Once your chicken thighs are beautifully cooked, take them off the heat and let them rest for a few minutes. This allows the juices to settle in. Now, drizzle that delicious chimichurri sauce over the top before serving. Enjoy your chimichurri chicken thighs with some grilled veggies, rice, or a fresh salad for a delightful meal!
Can I Use Chicken Breasts Instead of Thighs?
Absolutely! Chicken breasts can be used in this recipe, but keep in mind that they may cook faster than thighs. Grill or roast them for about 5-6 minutes per side or until they reach an internal temperature of 165°F (74°C). Also, consider brining the breasts beforehand for extra moisture!
How to Store Leftover Chimichurri Chicken?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, pop them in the microwave or heat in a skillet over low heat until warmed through. If you find the chicken is a bit dry, add a splash of chicken broth or chimichurri sauce while reheating to keep it juicy!
Can I Make the Chimichurri Sauce Ahead of Time?
Yes, you can make the chimichurri sauce a day in advance! Just store it in an airtight container in the fridge. This allows the flavors to develop even more. Just give it a good stir before serving, as some separation may occur.
What Other Herbs Can I Use in the Chimichurri?
Feel free to get creative! You can substitute or combine herbs like oregano, basil, or even mint for a different flavor profile. Just remember to keep the parsley and cilantro as your base for that classic chimichurri taste!
