Chimichurri Chicken Thighs are juicy and flavorful! This dish features marinated chicken thighs, grilled to perfection, and topped with a bright chimichurri sauce made from fresh herbs.
Honestly, the sauce is what makes this chicken sing! I love drizzling it all over, adding a burst of taste. It’s perfect for a weekend cookout or a cozy dinner!
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on thighs give great flavor and juiciness. If you’re looking for a leaner option, boneless, skinless chicken thighs or breasts work too, but may need to adjust the cooking time as they might cook faster.
Fresh Herbs: Parsley and cilantro are key for a vibrant chimichurri. No cilantro? Just double up on the parsley! You can also use basil for a different twist.
Oil: Olive oil is a must for the marinade and chimichurri. If you need a substitution, avocado oil works well too, providing a mild flavor.
Red Wine Vinegar: This adds a tangy kick to the chimichurri. White wine vinegar or apple cider vinegar can be used instead if needed.
Red Pepper Flakes: Adjust the amount based on how spicy you want it! You can also use fresh chili if you prefer more heat.
How Do You Achieve the Perfect Chimichurri Sauce?
Making chimichurri is easy and really enhances the chicken’s flavor. The key is to balance the herbs, garlic, and acidity. Here’s how to do it right:
- Chop the parsley and cilantro finely to release their oils.
- Minced garlic should be fresh for a vibrant taste. Don’t skip it!
- Mix the herbs and garlic with red wine vinegar, lemon juice, and zest in a bowl.
- Gradually whisk in the olive oil until combined. Taste and adjust seasoning as needed.
- Let it sit for at least 10 minutes to let the flavors meld. If you have time, letting it sit longer is even better.
Always taste your chimichurri before serving. It should be fresh, bright, and a bit tangy!
How to Make Chimichurri Chicken Thighs
Ingredients You’ll Need:
For the Chicken:
- 4 bone-in, skin-on chicken thighs
- 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
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (adjust for heat preference)
- 1/3 cup red wine vinegar
- 1/2 cup olive oil (for chimichurri)
- Zest of 1 lemon
- Juice of 1 lemon
How Much Time Will You Need?
This delicious dish requires about 10 minutes of prep time, and you’ll want to marinate the chicken for at least 30 minutes. The grilling will take about 15-20 minutes. Altogether, you’re looking at about 1 hour for marinating and cooking time. It’s well worth the wait!
Step-by-Step Instructions:
1. Prepare the Chimichurri Sauce:
In a small bowl, take the fresh parsley and cilantro and chop them up. Then add the minced garlic, red pepper flakes, red wine vinegar, lemon zest, lemon juice, and 1/2 cup of olive oil. Whisk everything together until it’s well mixed. Set the chimichurri sauce aside for now so the flavors can come together nicely.
2. Marinate the Chicken:
Take your chicken thighs and pat them dry with paper towels. In a large bowl, mix together 1 tablespoon of olive oil, garlic powder, paprika, salt, and pepper. Add the chicken thighs to this mixture and make sure they are coated well. Cover the bowl with plastic wrap and let the chicken marinate for at least 30 minutes. If you have the time, letting it marinate overnight in the fridge adds even more flavor!
3. Grill the Chicken:
When you’re ready to cook, preheat your grill or a grill pan over medium-high heat. Once it’s hot, place the marinated chicken thighs skin-side down on the grill. Grill them for about 5-7 minutes, until the skin gets crispy and golden brown.
4. Cook the Chicken Through:
Now it’s time to flip the thighs over. Continue grilling for another 7-10 minutes until the chicken is fully cooked. Use a meat thermometer to check that the internal temperature has reached 165°F (75°C). This ensures your chicken is safe to eat and juicy!
5. Serve and Enjoy:
Once cooked, take the chicken off the grill and let it rest for a few minutes. This allows the juices to settle. Serve the chicken with the chimichurri sauce drizzled on top or on the side for dipping. Enjoy your flavorful Chimichurri Chicken Thighs!
Can I Use Boneless Chicken Thighs Instead?
Absolutely! If you prefer boneless chicken thighs, just adjust the cooking time. Grill them for about 4-6 minutes on each side, checking for an internal temperature of 165°F (75°C) to ensure they’re fully cooked.
What If I Don’t Have Red Wine Vinegar?
No worries! You can substitute red wine vinegar with white wine vinegar, apple cider vinegar, or even fresh lemon juice for a different flavor profile. Just keep the proportions the same for the best results.
How Long Can I Marinate the Chicken?
For optimal flavor, marinating the chicken for at least 30 minutes is recommended. However, you can marinate it in the fridge for up to 24 hours. Just be sure to take it out and let it come to room temperature for about 15 minutes before grilling.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) until warmed through, or microwave in short intervals, making sure to cover them to retain moisture.
