These Easy Chimichurri Chicken Thighs are packed with flavor! The zesty chimichurri sauce makes each bite tasty and exciting. Plus, chicken thighs are juicy and super easy to cook!
Whenever I make this dish, my friends always ask for the recipe. It’s great for weeknight dinners or weekend barbecues. I love serving it with rice or grilled veggies—simple and satisfying! 🍗✨
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on thighs are perfect for this dish as they stay juicy and flavorful. If you prefer, boneless, skinless thighs can be used, but the cooking time will be shorter. Chicken breasts are also an option but might not be as moist.
Parsley and Cilantro: Fresh herbs are essential for chimichurri. If you can’t find cilantro, you can use all parsley or even swap in fresh basil for a different twist. Dried herbs won’t work as well since they lack the freshness needed.
Olive Oil: Extra virgin olive oil adds richness to the chimichurri. If you want a lighter option, you can use sunflower oil or any neutral oil. However, for taste, olive oil is my top choice.
Red Wine Vinegar: This adds acidity to the sauce. For a milder flavor, white wine vinegar works too. In a pinch, apple cider vinegar can be used as a substitute.
How Do You Get Chicken Skin Crispy?
Getting that beautiful, crispy skin on your chicken thighs is all about the searing process! Here’s how to do it right:
- Start with a dry surface. Pat the chicken thighs dry using paper towels to help them sear better.
- Heat your skillet well before adding oil. This ensures that the chicken starts to crisp up immediately.
- Don’t crowd the pan! Cook in batches if necessary to avoid steaming and allow each thigh to get that golden brown finish.
- Keep the skin-side down for the first 6-8 minutes without moving it. This gives it time to form that crispy layer.
- Flipping only once, cook until fully done. Use a meat thermometer to check for an internal temperature of 165°F (75°C).
With these tips, you’ll achieve a perfectly crispy, flavorful chicken every time!
Easy Chimichurri Chicken Thighs
Ingredients You’ll Need:
- 6 bone-in, skin-on chicken thighs
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- 1 cup fresh parsley leaves, packed
- 1/2 cup fresh cilantro leaves, packed
- 4 garlic cloves
- 2 tablespoons red wine vinegar
- 1 teaspoon crushed red pepper flakes (optional)
- 1/2 cup extra virgin olive oil
- 1 tablespoon fresh oregano leaves (or 1 teaspoon dried oregano)
- Juice of 1 lemon
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and approximately 15-20 minutes to cook, making the total time around 30-35 minutes. It’s a fun and quick way to get a delicious meal on the table!
Step-by-Step Instructions:
1. Prepare the Chimichurri Sauce:
Start by grabbing your food processor or blender. Add the fresh parsley, cilantro, garlic cloves, red wine vinegar, crushed red pepper flakes (if you want a little kick), oregano, and lemon juice. Pulse it a few times to roughly chop everything up. You want a nice mix but not a total puree.
2. Blend the Sauce:
Keep the food processor running and slowly drizzle in the 1/2 cup of extra virgin olive oil. This will help emulsify the mixture and make it extra flavorful. Stop blending when everything is well combined but still a bit chunky. Don’t forget to taste it! Add salt and pepper to make it just right for you. Set the chimichurri sauce aside.
3. Prepare the Chicken Thighs:
Use paper towels to pat the chicken thighs dry. This helps them crisp up nicely. Season both sides generously with salt and black pepper—don’t be shy!
4. Cook the Chicken:
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, place the chicken thighs skin-side down in the skillet. Let them cook for about 6-8 minutes, or until that skin gets golden brown and crispy. Flip the thighs over and cook for another 6-8 minutes until they reach an internal temperature of 165°F (75°C).
5. Let it Rest:
Once cooked, remove the chicken from the heat and let it rest for a few minutes. This helps keep it juicy!
6. Serve:
Time to enjoy your meal! Spoon the chimichurri sauce generously over the chicken thighs and serve immediately. This dish goes wonderfully with sides like grilled corn or fluffy rice. Bon appétit!
Enjoy your flavorful and juicy Easy Chimichurri Chicken Thighs!
FAQ for Easy Chimichurri Chicken Thighs
Can I Use Boneless Chicken Thighs Instead?
Absolutely! Boneless, skinless chicken thighs can be used for a quicker cooking time. Just reduce the cooking time to about 5-7 minutes per side, checking for an internal temperature of 165°F (75°C).
How Long Does Chimichurri Sauce Last?
Unused chimichurri sauce can be stored in an airtight container in the fridge for up to a week. Just give it a good stir before using it again, as the oil may separate.
Can I Make the Chimichurri Sauce Ahead of Time?
Yes, you can easily prepare the chimichurri sauce a day ahead. In fact, letting it sit overnight enhances the flavors! Just keep it refrigerated until you’re ready to use it.
What Sides Pair Well with This Dish?
This dish is versatile! It goes great with grilled vegetables, rice, potatoes, or even a fresh salad. You can also serve it with crusty bread to soak up the extra chimichurri sauce.
