This Easy Chimichurri Chicken Thighs recipe is all about juicy chicken with a fresh, zesty sauce! The chimichurri is a vibrant blend of herbs, garlic, and vinegar that gives it a lively kick.
Honestly, the sauce makes you feel like a chef, even if you’re just a home cook like me! I love serving it with rice or roasted veggies—it just makes everything taste better! 😊
Ingredients & Substitutions
Chicken Thighs: Bone-in skin-on thighs are great for juiciness. If you’re looking for a lighter option, you can use skinless thighs or chicken breasts, but cooking times will differ.
Olive Oil: Extra virgin olive oil adds richness, but you can use any cooking oil you have on hand, like avocado or canola oil. They work well too!
Cilantro: This herb is optional, but it brings a fresh flavor. If you’re not a fan, you can replace it with more parsley or use fresh basil for a unique twist.
Red Pepper Flakes: Spice it up according to your taste! If you prefer no heat, just skip them or use sweet paprika instead for a mild flavor.
How Do You Get Chicken Skin Extra Crispy?
Crispy skin is all about technique! Start by patting the chicken dry with paper towels—this helps avoid excess moisture and promote crispiness.
- Heat your skillet until the oil is shimmering before adding the chicken for searing.
- Cook without moving the chicken for the first few minutes; this will allow the skin to properly crisp up and develop color.
- Once flipped, make sure to check that it’s cooked through using a meat thermometer—an internal temp of 165°F is key!
Easy Chimichurri Chicken Thighs
Ingredients You’ll Need:
For the Chicken:
- 6 bone-in, skin-on chicken thighs
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
For the Chimichurri Sauce:
- 1 cup fresh flat-leaf parsley, packed
- 1/2 cup fresh cilantro, packed (optional but recommended)
- 3-4 cloves garlic
- 2 tablespoons red wine vinegar
- 1/2 teaspoon red pepper flakes (adjust to taste)
- 1 teaspoon dried oregano
- 1/2 cup extra virgin olive oil
- Salt and freshly ground black pepper, to taste
Time Needed:
This recipe will take about 15 minutes to prep and another 15-20 minutes to cook. So, in total, you’ll need around 30-35 minutes to have this flavorful meal ready to serve!
Step-by-Step Instructions:
1. Prepare the Chimichurri Sauce:
Start by making the delicious chimichurri sauce! In a food processor or blender, combine the parsley, cilantro (if you’re using it), garlic, red wine vinegar, red pepper flakes, and dried oregano. Pulse a few times to chop everything up nicely. While the motor is running, slowly drizzle in the olive oil until the sauce is well mixed but still has some texture. Season it with salt and pepper to taste, and then set it aside.
2. Prepare the Chicken:
Next, grab those chicken thighs! Pat them dry with paper towels; this helps the skin get nice and crispy when cooking. Generously season both sides of each thigh with salt and black pepper.
3. Cook the Chicken:
In a large skillet, heat the olive oil over medium-high heat. Once the oil is hot and shimmering, carefully add the chicken thighs skin-side down. Let them cook undisturbed for about 6-8 minutes until the skin turns golden brown and crispy. After the first side is cooked, flip the thighs and cook for another 6-8 minutes. Make sure the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
4. Serve:
Once cooked, transfer the chicken thighs to a serving plate. Right before serving, generously spoon the chimichurri sauce over the chicken, allowing the flavors to soak in.
5. Enjoy Your Meal:
For a complete meal, feel free to serve your chimichurri chicken thighs with grilled or roasted vegetables, corn on the cob drizzled with chimichurri, or a side of rice. Enjoy the burst of flavors!
This dish stands out with its vibrant chimichurri complementing the juicy, crispy chicken. It’s a sure way to impress family and friends! Enjoy your cooking! 😊
Frequently Asked Questions (FAQ)
Can I Use Boneless Chicken Thighs Instead?
Yes, you can use boneless chicken thighs! Just reduce the cooking time slightly, as they will cook faster—about 4-6 minutes on each side until the internal temperature reaches 165°F (74°C).
How Should I Store Leftovers?
Store any leftover chicken in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in the microwave or on the stove over low heat, adding a splash of water or broth to keep it moist.
Can I Make the Chimichurri Sauce Ahead of Time?
Absolutely! You can prepare the chimichurri sauce up to 2 days in advance. Just keep it in an airtight container in the fridge. The flavors actually get even better as they sit!
What Can I Substitute If I Don’t Have Red Wine Vinegar?
If you don’t have red wine vinegar, you can substitute it with white wine vinegar or apple cider vinegar. They will alter the flavor slightly but still provide the acidity needed for the chimichurri sauce.
