Juicy Chimichurri Chicken Thighs: Your New Summer Favorite!

Why Make This Recipe

Chimichurri chicken thighs are a delightful option for summer meals. The vibrant chimichurri sauce elevates juicy chicken, making it a hit at barbecues or family dinners. This recipe brings together fresh herbs, zesty flavors, and tender chicken, all tailored for your summer enjoyment.

How to Make Juicy Chimichurri Chicken Thighs

Ingredients

• 1 cup fresh cilantro (substitute with parsley for a more traditional taste)
• 1 cup fresh Italian parsley (can be used alone if cilantro is not preferred)
• 2 tablespoons fresh oregano (dried oregano can be used instead)
• 1 medium shallot (small red onion can be substituted if necessary)
• 3 cloves garlic (using roasted garlic gives a milder flavor)
• 1 medium jalapeño pepper (omit for a milder sauce)
• 1 tablespoon fresh lemon juice (lime juice can be an excellent alternative)
• 2 tablespoons red wine vinegar (can be substituted with white wine vinegar or apple cider vinegar)
• 1/2 cup olive oil (avocado oil works as a neutral alternative)
• 1 teaspoon kosher salt (regular salt may be used with adjustments)
• 1/2 teaspoon fresh ground pepper (black or white pepper can be used)
• 4 pieces boneless skinless chicken thighs (can substitute with chicken breasts or drumsticks)

Directions

1. Preparation:

   • Start by preparing the chimichurri sauce. Chop the cilantro, parsley, oregano, shallot, garlic, and jalapeño.
   • In a bowl, mix the chopped herbs and vegetables.
   • Add lemon juice, red wine vinegar, olive oil, salt, and pepper to the bowl. Stir well to combine. Let the sauce sit for about 10-15 minutes for the flavors to meld.

2. Marinate the Chicken:

   • Place the chicken thighs in a resealable bag or a shallow dish.
   • Pour half of the chimichurri sauce over the chicken, coating it well. Marinate for at least 30 minutes, or up to 2 hours for more flavor.

3. Cook the Chicken:

   • Preheat your grill or a skillet over medium-high heat.
   • Remove the chicken from the marinade and cook for 5-7 minutes on each side or until fully cooked and the internal temperature reaches 165°F (75°C).

4. Serve:

   • Once cooked, drizzle the remaining chimichurri sauce over the chicken thighs.

How to Serve Juicy Chimichurri Chicken Thighs

Serve these flavorful chicken thighs with a side of grilled vegetables, a fresh salad, or over a bed of rice. The chimichurri sauce adds a vibrant touch, making each bite delightful.

How to Store Juicy Chimichurri Chicken Thighs

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the chicken in the oven or microwave. If you have extra chimichurri sauce, it can be stored separately for up to a week.

Tips to Make Juicy Chimichurri Chicken Thighs

• For extra flavor, try marinating the chicken overnight.
• Use a meat thermometer to ensure the chicken is cooked perfectly.
• Feel free to adjust the spice level by adding more or less jalapeño.

Variation

For a smoky flavor, consider grilling the chicken over charcoal or using smoked paprika in the chimichurri sauce.

FAQs

1. Can I make chimichurri sauce ahead of time?
   Yes, you can prepare the chimichurri sauce up to a week in advance and store it in the refrigerator.

2. Is there a vegetarian option for this recipe?
   Yes! You can use the chimichurri sauce to marinate and grill tofu or veggie skewers.

3. What can I serve with chimichurri chicken?
   Some great side options include quinoa, corn on the cob, or a light pasta salad.

Juicy Chimichurri Chicken Thighs

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• Author: jurgentukur
• Total Time: 30
• Yield: 4 servings
• Diet: Gluten Free

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Description

Chimichurri chicken thighs are a delightful summer meal option, featuring juicy chicken complemented by a vibrant chimichurri sauce.

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Ingredients

• 1 cup fresh cilantro (or parsley)
• 1 cup fresh Italian parsley
• 2 tablespoons fresh oregano (dried oregano can be used)
• 1 medium shallot (or small red onion)
• 3 cloves garlic (roasted garlic for milder flavor)
• 1 medium jalapeño pepper (optional)
• 1 tablespoon fresh lemon juice (or lime juice)
• 2 tablespoons red wine vinegar (or white wine/apple cider vinegar)
• 1/2 cup olive oil (or avocado oil)
• 1 teaspoon kosher salt
• 1/2 teaspoon fresh ground pepper
• 4 pieces boneless skinless chicken thighs (or chicken breasts/drumsticks)

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Instructions

1. Prepare the chimichurri sauce by chopping the cilantro, parsley, oregano, shallot, garlic, and jalapeño.
2. In a bowl, mix the chopped ingredients with lemon juice, red wine vinegar, olive oil, salt, and pepper. Let the sauce sit for 10-15 minutes.
3. Place the chicken thighs in a resealable bag and pour half of the chimichurri sauce over them. Marinate for at least 30 minutes, or up to 2 hours.
4. Preheat your grill or skillet over medium-high heat. Remove the chicken from the marinade and cook for 5-7 minutes on each side or until cooked through with an internal temperature of 165°F (75°C).
5. Drizzle the remaining chimichurri sauce over the chicken thighs before serving.

Notes

For extra flavor, marinate the chicken overnight. Use a meat thermometer to check doneness. Adjust spice level with jalapeño accordingly.

• Prep Time: 15
• Cook Time: 15
• Category: Main Course
• Method: Grilling
• Cuisine: Argentinian