Chimichurri Chicken Thighs are juicy and packed with flavor! The chicken is marinated in a zesty chimichurri sauce made from fresh herbs, garlic, and a splash of vinegar. Yum!
These thighs are a hit at any dinner! Pair them with some rice or veggies, and you’ve got a meal that’s both tasty and colorful. Trust me, seconds will be a must! 😄
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on chicken thighs are perfect for grilling, as they stay juicy. If you prefer, you can use boneless, skinless thighs, or even chicken breasts, but they may cook faster.
Smoked Paprika: This adds a depth of flavor with a mild smokiness. If you don’t have it, regular paprika works, or even a pinch of cayenne for heat. Just remember that cayenne is significantly spicier!
Fresh Herbs: Fresh parsley and cilantro give chimichurri its characteristic flavor. If you can’t find cilantro, you can try basil or even mint, for a unique twist.
Red Wine Vinegar: This gives the chimichurri its tang. If you prefer something milder, apple cider vinegar is a tasty substitute. White vinegar can work too, but be sure to adjust to your taste.
How Do I Get My Chicken Thighs to Be Crispy and Juicy?
Getting juicy, crispy chicken thighs is key for this recipe. Start by rubbing them with oil and seasonings to lock in flavor. Cooking them skin side down first helps crisp the skin. Make sure to use a meat thermometer; 165°F (75°C) is your magic number for perfectly cooked chicken.
- Preheat the grill to medium-high; don’t hurry this step for even cooking.
- Rub the mixture generously on the chicken. Let it sit for a few minutes to let the flavors soak in.
- Cook skin side down for 6-7 minutes without flipping too soon – this helps crisp the skin.
- Use a thermometer to ensure chicken is cooked through. Rest the chicken for a few minutes after grilling to keep it juicy.
How to Make Chimichurri Chicken Thighs
Ingredients You’ll Need:
For the Chicken:
- 4 bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
For the Chimichurri Sauce:
- 1 cup fresh parsley, chopped
- 1/2 cup fresh cilantro, chopped
- 3 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (adjust to taste)
- 1/3 cup red wine vinegar
- 1/2 cup olive oil
- Salt and pepper, to taste
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and around 15-20 minutes to cook. You’ll be enjoying delicious, flavorful chicken thighs in about 35-40 minutes total!
Step-by-Step Instructions:
1. Prepare the Grill and Chicken:
Start by preheating your grill to medium-high heat, which is about 400°F (or 200°C). While the grill is heating up, grab a bowl and mix together 2 tablespoons of olive oil, a pinch of salt and pepper, smoked paprika, and garlic powder. Rub this mixture all over the chicken thighs. Make sure they are nicely coated so they’ll be full of flavor!
2. Grill the Chicken:
Once your grill is hot, place the chicken thighs on it, skin side down. Grill them for about 6-7 minutes until the skin is nice and crispy. Then, flip the chicken over and let it cook for an additional 6-7 minutes. You want to make sure the chicken reaches an internal temperature of 165°F (75°C) to ensure it’s cooked through.
3. Make the Chimichurri Sauce:
While the chicken is grilling, it’s time to prepare the chimichurri sauce! In a mixing bowl, combine the chopped parsley, cilantro, minced garlic, red pepper flakes, and red wine vinegar. Slowly drizzle in 1/2 cup of olive oil while whisking until everything is well mixed. Don’t forget to season your chimichurri with salt and pepper to taste.
4. Serve and Enjoy:
When the chicken is fully cooked, take it off the grill and let it rest for a few minutes. This will help keep it juicy. Finally, drizzle your delicious chimichurri sauce over the chicken thighs before serving. Enjoy your tasty dish with your favorite side dishes!
Can I Use Boneless Chicken Thighs Instead?
Yes, you can definitely use boneless chicken thighs! Just be aware that they’ll cook faster, around 5-6 minutes per side. Always check that the internal temperature reaches 165°F (75°C) to ensure they’re fully cooked.
What if I Don’t Have Red Wine Vinegar?
No problem! You can substitute red wine vinegar with white wine vinegar or apple cider vinegar. Both will give a nice tang to your chimichurri sauce. If you want to mellow the flavor a bit, adding a teaspoon of sugar can help balance the acidity.
How to Store Leftover Chimichurri Sauce?
Leftover chimichurri can be stored in an airtight container in the refrigerator for up to a week. Just give it a good stir before using it again to remix the ingredients, as they may settle.
Can I Make the Chimichurri Sauce in Advance?
Absolutely! You can prepare the chimichurri sauce a day ahead of time. Just let it sit in the fridge to allow the flavors to meld together. It’s even tastier after a day or two!
