This Chimichurri Chicken is a zesty and juicy dish, perfect for any meal. It’s topped with a bright green chimichurri sauce made from fresh herbs, garlic, and olive oil!
I absolutely love how the sauce gives the chicken a fresh kick. It’s a foolproof way to impress friends at dinner or spice up a weeknight meal. Trust me, leftovers taste even better!
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on chicken thighs give the best flavor and moisture. If you’re looking for a leaner option, you can use boneless, skinless thighs, but check cooking times as they may cook faster.
Olive Oil: A tablespoon of olive oil for the chicken keeps it juicy, while another half cup is used in the chimichurri. If you’re out of olive oil, avocado oil is a good substitute and has a mild flavor.
Fresh Herbs: The parsley and cilantro are essential for the chimichurri. If you dislike cilantro, try swapping in additional parsley or even fresh basil for a different flavor. Fresh herbs are your best bet for a vibrant taste, but dried herbs can work in a pinch.
Red Wine Vinegar: This adds tang to the chimichurri sauce. If you don’t have it, substitute with apple cider vinegar or even white vinegar, but adjust the amount based on taste since some are stronger than others.
Red Pepper Flakes: They add a kick to the chimichurri. If you want it milder, skip them or reduce the amount. Conversely, if you like heat, add more or use fresh chopped chilies.
How Do You Make Sure Your Chicken is Crispy and Juicy?
Getting the chicken skin crispy while keeping it juicy is key! Follow these simple steps:
- Start with dry chicken thighs; pat them with a paper towel. Moisture can hinder achieving that crispy skin.
- Brush with oil to help the skin crisp up and to hold onto your seasonings.
- Cook skin-side down first. High heat renders the fat and crisps the skin, about 7-10 minutes, based on thickness.
- Always check the internal temperature. Make sure it reaches 165°F (75°C) for safety and perfect juiciness.
- Let the chicken rest for a few minutes post-cooking. This helps keep the juices inside, maintaining tenderness.
How to Make Chimichurri Chicken Thighs
Ingredients You’ll Need:
For the Chicken:
- 4 chicken thighs, bone-in, skin-on
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 teaspoon garlic powder
- 1 teaspoon paprika
For the Chimichurri Sauce:
- 1 cup fresh parsley, packed
- 1/2 cup fresh cilantro, packed
- 3 cloves garlic, minced
- 1/4 cup red wine vinegar
- 1/2 teaspoon red pepper flakes (optional)
- 1/2 cup olive oil (for chimichurri)
- Juice of 1 lemon
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time and around 20 minutes to cook the chicken. You’ll need a little extra time if you want to let the chimichurri flavors meld together—about 5 minutes. Altogether, you can enjoy a delicious meal in about 30-35 minutes!
Step-by-Step Instructions:
1. Prepare the Chicken:
Start by preheating your grill or a skillet over medium-high heat. Next, take the chicken thighs and pat them dry with a paper towel. This helps the skin get crispy! Brush the chicken thighs with 1 tablespoon of olive oil and season them generously on both sides with salt, pepper, garlic powder, and paprika. Make sure to really coat them well to bring out the flavor!
2. Cook the Chicken:
Now, it’s time to cook! Place the chicken thighs skin-side down on the preheated grill or skillet. Let them cook for about 7-10 minutes without moving them around—this helps the skin crisp up. After that time, flip the chicken and cook for another 7-10 minutes on the other side. You’re aiming for the internal temperature to reach 165°F (75°C). Once done, remove them from heat and let them rest for a few minutes. This lets the juices settle back in!
3. Make the Chimichurri Sauce:
While the chicken is resting, let’s whip up the chimichurri sauce! In a food processor or blender, combine the packed parsley, cilantro, minced garlic, red wine vinegar, and red pepper flakes (if you’re using them). Pulse a few times to mix everything together. Then, with the processor running, slowly drizzle in 1/2 cup of olive oil. Keep blending until the sauce is creamy yet still has some texture. Finally, season the chimichurri with salt and pepper to taste.
4. Serve:
Once the chicken has rested, slice the thighs and arrange them on a plate. Top them generously with that vibrant chimichurri sauce. Enjoy your flavorful dish paired with your favorite sides like rice, salad, or grilled veggies!
Can I Use Boneless Chicken Thighs Instead?
Absolutely! Boneless chicken thighs will cook faster, so reduce the cooking time to about 5-7 minutes on each side. Just be sure to check that the internal temperature still reaches 165°F (75°C) for safety.
What Can I Substitute for Red Wine Vinegar?
If you don’t have red wine vinegar, balsamic vinegar or apple cider vinegar can work as great substitutes. Both options will give the chimichurri sauce a different flavor profile, but they’ll still be delicious!
How to Store Leftover Chimichurri?
Store any leftover chimichurri sauce in an airtight container in the refrigerator for up to a week. It can also be frozen for up to 3 months—just thaw in the fridge before using it!
Can I Make the Chimichurri Ahead of Time?
Yes! Chimichurri sauce tastes even better after sitting for a few hours or overnight in the fridge, allowing the flavors to meld together. Just give it a good stir before serving again!
