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To make chimichurri chicken thighs, you need the following ingredients: - 4 bone-in, skin-on chicken thighs - 1 cup fresh parsley, meticulously chopped - ½ cup fresh cilantro, finely chopped - 4 cloves of garlic, minced finely - 1 teaspoon red pepper flakes (adjust for spice preference) - ½ teaspoon smoked paprika - ½ teaspoon salt (or to taste) - ½ teaspoon black pepper (or to taste) - ½ cup extra virgin olive oil - 2 tablespoons red wine vinegar (or substitute with lemon juice for a non-alcoholic version) - 1 lime, juiced You can swap ingredients based on your taste. Try these options: - Use fresh basil instead of parsley for a different flavor. - Replace cilantro with mint for a fresh twist. - Lemon juice can replace red wine vinegar for a brighter taste. - Adjust red pepper flakes to control heat. - For a smoky taste, use chipotle powder instead of smoked paprika. When cooking, quality matters. Here's what to look for: - Choose fresh herbs. Look for vibrant colors and strong scents. - Use high-quality extra virgin olive oil. It enhances flavor and adds richness. - Select chicken thighs with firm skin and no discoloration. - Fresh garlic adds zest. Avoid garlic that is dried out or sprouted. - If possible, use organic ingredients. This choice supports better taste and health. {{ingredient_image_2}} Start by gathering your ingredients. You need fresh parsley, cilantro, garlic, red pepper flakes, smoked paprika, salt, and black pepper. Chop the parsley and cilantro finely. Mince the garlic well. In a bowl, combine these dry ingredients. Mix them thoroughly to blend the flavors. Next, add the olive oil and red wine vinegar. You can use lemon juice instead if you prefer. Finally, squeeze in the fresh lime juice. Whisk everything together until it turns into a vibrant sauce. This chimichurri will add bright flavors to your chicken. Take your chicken thighs and put them in a large zip-top bag or a shallow dish. Pour half of the chimichurri sauce over the chicken. Make sure each piece is coated evenly. Seal the bag tightly or cover the dish with plastic wrap. Place it in the fridge and let it marinate. The chicken should sit for at least 1 hour. If you have time, marinate it for up to 4 hours. This step makes the chicken flavorful and juicy. When ready to cook, preheat your oven to 425°F (220°C). If grilling, heat the grill to medium-high. For oven cooking, line a baking sheet with parchment paper. Take the marinated chicken out of the fridge. Place the thighs on the sheet or grill. Bake for 30-35 minutes or until the skin is crispy and the internal temperature reaches 165°F (75°C). For grilling, cook about 6-8 minutes per side. Keep an eye on it to ensure even cooking. In the last 5 minutes of cooking, take the remaining chimichurri sauce. Use a brush to apply it over the chicken thighs. This adds extra flavor and moisture. Basting helps keep the chicken juicy and enhances the overall taste. After cooking, let the chicken rest for 5 minutes before serving. This allows the juices to settle and makes each bite tender and tasty. Enjoy your flavorful chimichurri chicken thighs! To get the best flavor from your chimichurri chicken thighs, marination is key. First, always use fresh herbs for the chimichurri sauce. Fresh parsley and cilantro add a punch. I recommend marinating the chicken for at least one hour. For a bolder taste, let it sit for up to four hours. Make sure to coat all parts of the chicken well with the sauce. This helps the flavors seep in deeply. Cooking times can change based on your oven or grill type. For a conventional oven set at 425°F, plan for 30 to 35 minutes. If you use a convection oven, check the chicken at 25 minutes. For grilling, the thighs need about 6 to 8 minutes per side. Always check the internal temperature. It should reach 165°F for safe eating. Crispy skin makes any chicken dish special. To achieve this, start with skin-on chicken thighs. Pat the skin dry with paper towels before marinating. A dry surface helps it crisp up better. When cooking, place the thighs skin-side up. If grilling, avoid moving them around too much. Let them sear to form a nice crust. Lastly, baste with chimichurri sauce in the last 5 minutes to keep it moist and flavorful. Pro Tips Quality Ingredients: Using fresh, high-quality herbs and spices will significantly enhance the flavor of your chimichurri sauce, making your chicken thighs even more delicious. Marinating Time: For the best flavor, allow the chicken to marinate for at least 4 hours, or even overnight if possible. This gives the meat time to absorb all the flavors of the chimichurri. Grill Marks: If grilling, ensure your grill is hot enough before placing the chicken on it. This helps achieve beautiful grill marks and prevents sticking. Resting Time: Always let the chicken rest for a few minutes after cooking. This allows the juices to redistribute, making the chicken more tender and juicy when served. {{image_4}} Chimichurri sauce is not just for chicken. You can use it with many proteins. Try it with steak, pork, or fish. Shrimp also works well with this sauce. Each protein absorbs the flavors in its own way, making it a versatile choice. You can even use tofu or tempeh for a plant-based option. Just remember to marinate them like you would the chicken. If you have leftover chimichurri sauce, don’t throw it away! Use it in many ways. It makes a great salad dressing. Just mix it with some greens for a fresh taste. You can also drizzle it on roasted vegetables. It adds a zingy touch. Another idea is to use it as a sandwich spread. It gives your meals an extra kick. Pair it with grilled meats or even as a dip for bread. You can easily change the spice level of your chimichurri sauce. If you like it mild, use fewer red pepper flakes. For a bolder flavor, add more flakes or even some fresh chili. You can also try adding jalapeños for a fresh heat. Adjust the spice to fit your taste. Remember, everyone has a different preference, so make it your own! To keep your leftover chimichurri chicken thighs fresh, store them in an airtight container. Place the chicken in the fridge. Use it within three days for the best taste. If you want to keep it longer, freezing is a great option. Chimichurri sauce can freeze well too! Pour it into an ice cube tray. Once frozen, pop the cubes into a zip-top bag. You can use them later by thawing the amount you need. This method keeps the sauce fresh for up to three months. When you reheat the chicken, do it gently. Use the oven or microwave. If you use the oven, set it to 350°F (175°C). Heat until warm, about 15-20 minutes. In the microwave, cover the chicken and heat in short bursts. This keeps it juicy! If you have extra chimichurri, drizzle some on top for added flavor. You should marinate the chicken for at least 1 hour. This helps the flavors soak in deeply. If you have time, let it marinate for up to 4 hours. This gives the chicken a bold and tasty flavor. Just remember to keep it in the fridge while marinating. Yes, you can use boneless chicken thighs. They cook faster than bone-in thighs. Adjust the cooking time to about 20-25 minutes. Check the internal temperature to ensure it reaches 165°F (75°C). Boneless thighs still soak up the chimichurri flavor well. Chimichurri chicken thighs pair well with many sides. Here are some great options: - Roasted vegetables - Rice or quinoa - A fresh salad - Grilled corn on the cob These sides balance the chicken's rich flavor and add color to your meal. To check if chicken is fully cooked, use a meat thermometer. Insert it into the thickest part of the thigh. It should read 165°F (75°C). If you don’t have a thermometer, cut into the chicken. The juices should run clear, not pink. Always be safe to ensure your meal is delicious and safe to eat. This blog post showed you how to make delicious chimichurri chicken thighs. We covered key ingredients, cooking methods, and tips for maximum flavor. Remember, marinate your chicken well and choose the right cooking method for your grill or oven. You can get creative with ingredient swaps and spice levels too. Lastly, store your leftovers properly for the best taste. With this guide, you can enjoy tasty meals every time. Happy cooking!

Chimichurri Chicken Thighs

Juicy chicken thighs marinated in a vibrant chimichurri sauce, perfect for grilling or roasting.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 1 hour
Course Main Course
Cuisine Argentinian
Servings 4
Calories 350 kcal

Ingredients
  

  • 4 pieces bone-in, skin-on chicken thighs
  • 1 cup fresh parsley, meticulously chopped
  • 0.5 cup fresh cilantro, finely chopped
  • 4 cloves garlic, minced finely
  • 1 teaspoon red pepper flakes
  • 0.5 teaspoon smoked paprika
  • 0.5 teaspoon salt
  • 0.5 teaspoon black pepper
  • 0.5 cup extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 piece lime, juiced

Instructions
 

  • Craft the Chimichurri Sauce: In a medium mixing bowl, combine the finely chopped parsley, cilantro, minced garlic, red pepper flakes, smoked paprika, salt, and black pepper. Stir all the ingredients together until well-mixed.
  • Incorporate the Liquids: Gradually add the olive oil and red wine vinegar into the bowl. Squeeze in the fresh lime juice. Whisk the mixture continuously until all components are fully integrated and a vibrant sauce forms.
  • Marinate the Chicken: Place the chicken thighs in a large zip-top plastic bag or a shallow dish. Pour half of the prepared chimichurri sauce over the chicken pieces, making sure they are evenly coated. Seal the bag or cover the dish with plastic wrap, and let marinate in the refrigerator for at least 1 hour (and up to 4 hours for a bolder flavor).
  • Preheat for Cooking: When you’re ready to cook, preheat your oven to 425°F (220°C). If you prefer grilling, start preheating the grill to a medium-high heat.
  • Cook the Chicken: Remove the marinated chicken from the refrigerator. Place the thighs on a baking sheet lined with parchment paper, or directly on the grill. Roast in the oven for 30-35 minutes until the skin crisps up and the internal temperature reaches 165°F (75°C). On the grill, cook the chicken for about 6-8 minutes per side, watching closely for even cooking.
  • Baste for Extra Flavor: In the last 5 minutes of cooking, use a brush to apply the remaining chimichurri sauce over the chicken thighs, enhancing the flavor profile and moisture.
  • Rest & Present: Once fully cooked, allow the chicken to rest for about 5 minutes before serving to let the juices redistribute. Drizzle with additional chimichurri sauce if desired for an extra flavor burst.

Notes

Let the chicken rest before serving for better flavor.
Keyword chicken, chimichurri, grilled chicken, marinated chicken