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Chimichurri Chicken Thighs

Chimichurri Chicken Thighs
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A quick and flavorful Chimichurri Chicken Thighs recipe perfect for weeknight dinners. Juicy bone-in, skin-on chicken thighs are marinated in a vibrant, herb-packed chimichurri sauce blending fresh parsley, oregano, garlic, and red wine vinegar. This easy-to-make dish delivers bold, zesty flavors and crispy skin, ideal served with roasted vegetables, rice, or a fresh salad. Ready in under 30 minutes, it’s a simple yet indulgent meal that’s sure to become a fast favorite.

Ingredients

Scale

Chicken

  • 4 bone-in, skin-on chicken thighs

Chimichurri Sauce

  • 1 cup fresh parsley, finely chopped
  • 2 tablespoons fresh oregano, finely chopped
  • 3 garlic cloves, minced
  • 2 tablespoons red wine vinegar
  • 1/4 cup olive oil
  • 1/2 teaspoon red pepper flakes (adjust to taste)
  • Salt and black pepper, to taste
  • Optional: Juice of 1/2 lemon

Instructions

  1. Prepare the chimichurri sauce: Finely chop fresh parsley and oregano, then combine with minced garlic, red wine vinegar, olive oil, red pepper flakes, salt, and pepper in a bowl. Mix thoroughly and let the flavors meld for a few minutes while you prepare the chicken.
  2. Marinate the chicken thighs: Pat the chicken thighs dry with paper towels. Coat them generously with the chimichurri sauce. Cover and refrigerate for at least 15 minutes, or up to 2 hours to deeply infuse the flavors.
  3. Cook the chicken thighs: Heat a skillet or grill pan over medium-high heat. Place the chicken thighs skin side down and cook until the skin is crispy and golden brown, approximately 6-8 minutes. Flip and cook the other side for another 6-8 minutes until the internal temperature reaches 165°F (75°C).
  4. Finish and serve: Remove the chicken from the heat. Spoon extra chimichurri sauce over the top. Optionally, squeeze fresh lemon juice over the chicken for an added bright finishing touch before serving.

Notes

  • Use bone-in chicken thighs for more moisture and flavor.
  • Pat chicken skin dry before cooking to ensure crispiness.
  • Marinate for at least 15 minutes; longer marinating (up to 24 hours) intensifies flavor.
  • Cook over medium-high heat to develop a crust without drying the chicken.
  • Let chicken rest for 5 minutes after cooking for juicier meat.
  • Make chimichurri sauce ahead of time; it tastes better after resting.

Nutrition

Keywords: chimichurri, chicken thighs, grilled chicken, Argentinian chicken, herb marinade, quick dinner, gluten free

Find it online: https://eazyum.com/chimichurri-chicken-thighs/