Why Make This Recipe
Chimichurri Chicken Thighs are a fantastic choice for dinner. This dish combines juicy, crispy chicken with a fresh and tangy chimichurri sauce. The flavors come together easily, making it a great recipe for both busy weeknights and special occasions. Plus, it’s easy to customize based on your taste!
How to Make Chimichurri Chicken Thighs
Ingredients:
- 4 bone-in, skin-on chicken thighs (about 1.5 lbs)
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 tablespoon olive oil (for cooking)
- 1 cup fresh parsley, finely chopped
- 1/2 cup fresh cilantro, finely chopped
- 3 garlic cloves, finely chopped
- 1/2 teaspoon red chili flakes (adjust to taste)
- 2 tablespoons red wine vinegar
- 2 tablespoons fresh lemon juice
- 1/3 cup extra virgin olive oil
- Salt, to taste
- Freshly ground black pepper, to taste
Directions:
- Finely chop the parsley, cilantro, and garlic. In a bowl, combine these herbs with red chili flakes, red wine vinegar, lemon juice, salt, pepper, and olive oil. Mix well and set aside to allow flavors to meld.
- Pat the chicken thighs dry with paper towels. Season both sides generously with salt and freshly ground black pepper to enhance the natural flavors.
- Heat a skillet over medium-high heat and add a splash of olive oil. Place the chicken thighs skin side down and cook for 5–7 minutes until golden and crispy. Flip and cook the other side for 6–8 minutes until the internal temperature reaches 165°F (74°C).
- Remove the chicken from heat and spoon the chimichurri sauce generously over the top. Allow the chicken to rest for a few minutes to absorb the sauce, then serve hot with your favorite sides.
How to Serve Chimichurri Chicken Thighs
Chimichurri Chicken Thighs are perfect with sides like rice, roasted vegetables, or a fresh salad. You can also serve them with warm bread to soak up any extra chimichurri sauce.
How to Store Chimichurri Chicken Thighs
If you have leftovers, let the chicken cool, then store it in an airtight container in the refrigerator. It will stay fresh for up to 3 days. You can reheat it in the oven or microwave before serving.
Tips to Make Chimichurri Chicken Thighs
- Make your chimichurri sauce a few hours ahead of time. This allows the flavors to develop and taste even better.
- Use fresh herbs for the best flavor. Dried herbs won’t give the same brightness to the sauce.
- If you like a little heat, feel free to increase the amount of red chili flakes according to your taste.
Variation
You can change the herbs in the chimichurri sauce. Try adding fresh oregano or mint for a different flavor. You can also substitute chicken thighs with chicken breasts if you prefer.
FAQs
Can I use boneless chicken thighs?
Yes, you can use boneless chicken thighs. Just adjust the cooking time, as they may cook faster.
What can I use instead of red wine vinegar?
You can use white wine vinegar or apple cider vinegar as substitutes for red wine vinegar.
Can I grill the chicken instead of cooking it in a skillet?
Absolutely! Grilling the chicken will give it a nice smoky flavor and crispy skin. Enjoy your chimichurri chicken thighs whichever way you choose to cook them!