Chimichurri Chicken Thighs are juicy and full of flavor! The chicken is marinated in a zesty chimichurri sauce made from herbs, garlic, and vinegar, making each bite tasty.
I love how easy it is to prepare! Just let the thighs soak up the sauce, then grill or bake them for a delicious dinner. Pair it with rice or veggies for a complete meal—so good!
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on chicken thighs are perfect for this recipe as they stay juicy and flavorful. If you prefer, you can use boneless, skinless thighs or breasts, but they may cook faster, so keep an eye on them!
Smoked Paprika: This gives a deep smoky flavor. If you don’t have it, you can use regular paprika or even cayenne pepper for some heat, just remember to adjust the amount to taste.
Fresh Herbs: Fresh parsley and oregano are key in the chimichurri sauce. If fresh herbs aren’t available, dried herbs work too. Use 1 tablespoon of dried oregano instead of 1/4 cup fresh, but the flavor will be less vibrant.
Olive Oil: While olive oil adds richness, other oils like avocado oil or vegetable oil can be used if you’re looking for alternatives. But, olive oil really enhances the chimichurri flavor.
How Do You Achieve Perfectly Crispy Chicken Skin?
The secret to crispy chicken skin is all in the preparation and cooking method. First, pat the chicken thighs dry with paper towels—this removes moisture that can steam the skin. Then, generously season with your spices; this helps flavor the skin.
- Heat your skillet until it’s hot enough to sizzle when you add the chicken.
- Placing the chicken skin-side down first helps render the fat and cook the skin until it’s crispy, usually 7-8 minutes.
- Flipping the chicken and lowering the heat allows it to cook through without burning the skin.
Letting the chicken rest after cooking is essential, too. This keeps the moisture in, making each bite tender and juicy.
How to Make Chimichurri Chicken Thighs
Ingredients You’ll Need:
For the Chicken:
- 4 chicken thighs, bone-in and skin-on
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cumin
For the Chimichurri Sauce:
- 1 cup fresh parsley, finely chopped
- 1/4 cup fresh oregano, finely chopped (or 2 tablespoons dried oregano)
- 3 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (adjust to taste)
- 1/2 cup olive oil
- 3 tablespoons red wine vinegar
- Salt to taste
- Pepper to taste
How Much Time Will You Need?
This delicious dish takes about 15 minutes to prepare and about 20-25 minutes to cook. You’ll spend some time mixing up the flavorful chimichurri sauce while your chicken thighs get perfectly seasoned and crispy. It’s a quick and tasty meal you’ll love!
Step-by-Step Instructions:
1. Prepare the Chimichurri Sauce:
In a bowl, mix together the chopped parsley, oregano, minced garlic, and red pepper flakes. Slowly add in the olive oil and red wine vinegar while whisking everything together. Don’t forget to season it with salt and pepper to taste. Set this yummy sauce aside so the flavors can blend together nicely.
2. Prep the Chicken:
Take your chicken thighs and pat them dry using paper towels; this helps to make the skin crispy. Season each thigh generously with salt, pepper, smoked paprika, garlic powder, onion powder, and cumin. Rub the spices into the chicken well so they coat evenly.
3. Cook the Chicken:
Heat olive oil in a skillet over medium-high heat. Once it’s hot, place the seasoned chicken thighs in the skillet, skin-side down. Cook for about 7-8 minutes until the skin becomes crispy and golden brown. Flip the chicken and reduce the heat to medium. Let them cook for an additional 8-10 minutes, or until the internal temperature reaches 165°F (75°C). Yum!
4. Serve:
Once cooked, take the chicken out of the skillet and let it rest for a few minutes. Then, plate the chicken thighs and drizzle generously with the chimichurri sauce. You can also serve some extra chimichurri on the side for dipping. How delightful!
5. Optional:
For a complete meal, consider pairing these chicken thighs with a side of grilled vegetables or a fresh salad. Enjoy your delicious Chimichurri Chicken Thighs!
Can I Use Boneless Chicken Thighs for This Recipe?
Yes, boneless chicken thighs can be used! Just reduce the cooking time slightly, cooking for about 6-7 minutes on each side, as they typically cook faster than bone-in thighs. Always ensure they reach an internal temperature of 165°F (75°C).
What Can I Substitute for Fresh Herbs in the Chimichurri Sauce?
If you don’t have fresh herbs, you can use dried herbs instead! For this recipe, use 2 tablespoons of dried oregano and about 1/4 cup of dried parsley. Just remember that dried herbs have a stronger flavor, so you may want to slightly reduce the amount compared to fresh herbs.
How to Store Leftover Chicken and Chimichurri Sauce?
Store leftover chicken thighs in an airtight container in the fridge for up to 3 days. The chimichurri sauce can also be stored separately in the fridge for up to a week. Just give the sauce a stir before serving, as the oil may separate over time!
Can I Make the Chimichurri Sauce in Advance?
Absolutely! Making the chimichurri sauce ahead of time allows the flavors to intensify. You can prepare it up to 3 days in advance; just store it in the fridge in a sealed container. Bring it to room temperature before serving to enhance the flavors.
