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Key Ingredients & Substitutions
Chicken Thighs: Skin-on and bone-in thighs are juicy and flavorful. You can substitute with chicken breasts for a leaner option, but be aware they might dry out faster.
Olive Oil: Use high-quality olive oil for marinating and the chimichurri sauce. If you need a substitute, avocado oil works well and has a mild flavor.
Spices: Smoked paprika adds a wonderful depth. If you don’t have it, regular paprika or even chili powder can work. Garlic and onion powder are great for flavor; fresh minced varieties are also excellent if you prefer the fresh taste.
Chimichurri Ingredients: Fresh herbs are key! If you’re low on cilantro, just use more parsley. For an extra kick, you can also add a dash of mustard to the chimichurri.
How Do I Make the Perfect Chimichurri Sauce?
Chimichurri sauce is all about the fresh herbs and balance of flavors. Make sure to chop the parsley and cilantro finely for the best texture. Letting it sit for at least 30 minutes lets the flavors come together nicely. You can also adjust the vinegar and garlic to your taste.
- Mix the chopped parsley and cilantro with red wine vinegar and olive oil.
- Add minced garlic and red pepper flakes. Taste and add more salt if needed.
- If you like it a bit tangier, squeeze in some lemon juice before serving.
How to Make Chimichurri Chicken Thighs
Ingredients You’ll Need:
For the Chicken:
- 4 chicken thighs, skin-on and bone-in
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper (optional)
For the Chimichurri Sauce:
- 1 cup fresh parsley, finely chopped
- 1/4 cup fresh cilantro, finely chopped
- 1/4 cup red wine vinegar
- 1/2 cup olive oil
- 4 cloves garlic, minced
- 1 teaspoon red pepper flakes (adjust to taste)
- Salt to taste
- Juice of 1 lemon (optional)
How Much Time Will You Need?
This delightful dish takes about 15 minutes of active cooking time, plus at least 30 minutes for the chimichurri sauce to meld and for marinating the chicken. If you want even more flavor, feel free to marinate the chicken overnight. In total, you should allocate around 1 hour for preparation and cooking.
Step-by-Step Instructions:
1. Prepare the Chimichurri Sauce:
In a medium bowl, mix together the finely chopped parsley, cilantro, red wine vinegar, olive oil, minced garlic, red pepper flakes, and salt. Give it a good stir and taste. You can adjust the seasoning if needed. Let the sauce sit for at least 30 minutes—this helps all the lovely flavors come together!
2. Marinate the Chicken:
In another bowl, combine the olive oil, salt, pepper, smoked paprika, garlic powder, onion powder, and cayenne pepper (if you’re feeling adventurous!). Rub this mixture all over the chicken thighs, making sure they’re well coated. Let them marinate for at least 30 minutes; you can also cover and refrigerate them overnight for a tastier experience.
3. Cook the Chicken:
Preheat your grill or oven to 400°F (200°C). If you’re grilling, place the chicken thighs skin-side down and cook for about 6-8 minutes until the skin is nice and crispy. Flip them over and grill for another 6-8 minutes, or until the chicken’s internal temperature reaches 165°F (75°C). For oven cooking, place them skin-side up on a baking sheet and roast for about 35-40 minutes, or until fully cooked through.
4. Serve:
Once the chicken is done, take it off the heat and let it rest for a few minutes. This helps keep it juicy! Drizzle some dreamy chimichurri sauce on top before serving, and don’t forget to provide extra sauce on the side for dipping. Enjoy your flavorful Chimichurri Chicken Thighs!
Can I Use Boneless Chicken Thighs Instead?
Absolutely! You can use boneless chicken thighs if you prefer. Just reduce the cooking time slightly since boneless thighs typically cook faster. Aim for about 5-7 minutes on each side on the grill, or 25-30 minutes in the oven, ensuring they reach an internal temperature of 165°F (75°C).
How Can I Store Leftover Chimichurri Chicken Thighs?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To keep the chicken moist, consider storing the chimichurri sauce separately and drizzling it over the chicken when ready to eat. You can also freeze cooked chicken for up to 3 months; just remember to thaw it in the fridge before reheating!
Can I Make the Chimichurri Sauce in Advance?
Yes, making the chimichurri sauce ahead of time is a great idea! You can prepare it up to 3 days in advance and store it in the refrigerator. Just give it a good stir before serving, as the ingredients may settle. If it’s too thick, you can thin it out with a little olive oil or water.
What Can I Use Instead of Red Wine Vinegar?
If you don’t have red wine vinegar on hand, white wine vinegar or apple cider vinegar can work well as substitutes. Each will bring a slightly different flavor, but they will still add a nice tanginess to the chimichurri sauce!
