Chimichurri chicken thighs are juicy and bursting with flavor! This dish pairs tender chicken with a zesty green chimichurri sauce made from herbs, garlic, and vinegar.
Cooking these thighs takes no time at all, and they always impress. I love making them for dinner and serving them with rice. It’s a tasty way to brighten any meal! 🌿
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on chicken thighs stay juicy and are packed with flavor. If you’re looking for a healthier option, boneless, skinless thighs or chicken breasts can be used, but keep an eye on cooking times as they might cook faster.
Olive Oil: This adds great flavor and helps achieve a crispy skin. If you need a substitute, avocado oil is a fantastic alternative due to its high smoke point and mild taste.
Garlic Powder: This is a great shortcut to add garlic flavor. If you prefer fresh garlic, you can use 1-2 cloves of minced garlic instead. Just remember to adjust the amount in the chimichurri sauce.
Fresh Herbs: The parsley is essential for the chimichurri. If cilantro isn’t your thing, you can skip it or use more parsley. Fresh oregano or basil can also add nice notes to the sauce.
How Can I Make Sure to Cook Chicken to Perfection?
Cooking chicken thighs so they’re juicy and perfectly done requires a few steps. First, make sure to dry them well with paper towels. This helps the skin get crispy when cooking.
- Heat your skillet well before adding the chicken to get a golden color. Aim for medium-high heat.
- Let the chicken cook undisturbed for those first minutes to create that nice, crispy skin.
- Use an instant-read thermometer to check that the internal temperature is 165°F (75°C). This is a foolproof method to ensure they’re cooked safely and remain juicy.
How to Make Chimichurri Chicken Thighs
Ingredients You’ll Need:
For The Chicken:
- 4 bone-in, skin-on chicken thighs
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (optional, for heat)
For The Chimichurri Sauce:
- 1 cup fresh parsley, finely chopped
- 1/2 cup fresh cilantro, finely chopped (optional)
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- 1/2 cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- Salt and pepper, to taste
How Much Time Will You Need?
This delicious dish takes around 10 minutes to prepare and about 20 minutes to cook. In total, you can expect about 30 minutes from start to finish, making it a quick and delightful meal option!
Step-by-Step Instructions:
1. Prepare the Chimichurri Sauce:
In a medium bowl, combine the finely chopped parsley, cilantro (if you’re using it), minced garlic, red pepper flakes, olive oil, red wine vinegar, lemon juice, salt, and pepper. Give it a good stir until everything is well mixed. Set the sauce aside so the flavors can blend together beautifully.
2. Season the Chicken:
Grab some paper towels and pat the chicken thighs dry. This helps them get crispy when you cook them! Season both sides of the thighs generously with salt, pepper, garlic powder, paprika, and cayenne pepper (if you like a little heat). Make sure they are well-coated with the seasonings for the best flavor.
3. Cook the Chicken:
Heat the olive oil in a large skillet over medium-high heat. Once the oil is nice and hot, carefully add the chicken thighs, placing them skin-side down. Let them sear for about 7-8 minutes until they’re golden brown and crispy on the outside. Flip them over and cook the other side for another 7-8 minutes. You want the chicken to be fully cooked through, reaching an internal temperature of 165°F (75°C).
4. Add the Sauce:
As the chicken nears the end of cooking, spoon a few tablespoons of the chimichurri sauce over the thighs. Allow them to cook together for another minute—this will add extra flavor and moisture to your chicken!
5. Serve:
Once cooked, transfer the chicken thighs to a serving plate. Don’t forget to drizzle some additional chimichurri sauce on top for that zesty kick! Pair your delicious chimichurri chicken with sides like grilled vegetables, rice, or a fresh salad. Enjoy your meal!
Can I Use Boneless Chicken Thighs Instead?
Absolutely! Boneless chicken thighs will work just fine. Just reduce the cooking time slightly—about 5-6 minutes on each side should be enough, but check for a safe internal temperature of 165°F (75°C) to ensure they’re fully cooked.
What Can I Substitute for Red Wine Vinegar?
If you don’t have red wine vinegar, white wine vinegar or apple cider vinegar are great alternatives. They will provide a slightly different flavor but maintain the acidity needed for the chimichurri sauce.
How to Store Leftover Chimichurri?
Store any leftover chimichurri sauce in an airtight container in the refrigerator for up to one week. It also freezes well! Just pour it into ice cube trays and freeze, then transfer the frozen cubes to a freezer bag for longer storage. Thaw in the fridge when you’re ready to use it!
Can I Make the Chimichurri Sauce in Advance?
Yes, making chimichurri in advance is a great idea! Prepare the sauce up to 2 days ahead and keep it in the fridge. This allows the flavors to develop even more. Just remember to give it a little stir before serving!
