Chimichurri Chicken Thighs Recipe

If you’re ready to shake up your dinner routine with something zesty and bright, Chimichurri Chicken Thighs are the answer you didn’t know you needed. This juicy, herb-forward dish brings a punch of Argentine flavor to your table, marrying tender chicken thighs with a knockout chimichurri sauce loaded with fresh parsley, cilantro, garlic, and a hint of heat. Whether you’re grilling for friends or just want a quick weeknight meal that feels a little fancy, these Chimichurri Chicken Thighs never disappoint—they’re tangy, garlicky, and impossibly juicy, making every bite a celebration!

Ingredients You’ll Need

Great Chimichurri Chicken Thighs start with the right ingredients, each playing its part to create vibrant layers of flavor and irresistible color. Simple pantry staples meet fresh herbs here—nothing complicated, yet everything essential to making every bite sing.

• Chicken Thighs: Boneless, skinless thighs stay wonderfully juicy and absorb all the punchy marinade.
• Olive Oil: Acts as the base for the chimichurri, adding richness and helping the flavors fuse together.
• Red Wine Vinegar: Brings a tangy edge that wakes up the herbs and cuts through the richness of the chicken.
• Fresh Parsley: The backbone of classic chimichurri, parsley gives the sauce its vivid green color and grassy flavor.
• Fresh Cilantro: Adds a citrusy, fresh note that keeps the sauce bright and lively.
• Garlic: Three cloves go a long way—garlic infuses the chicken and sauce with depth and warmth.
• Dried Oregano: This little herb packs a savory punch, infusing the marinade with earthy undertones.
• Red Pepper Flakes: A hint of heat that balances the herbs and vinegar just right.
• Salt and Black Pepper: Key for seasoning—don’t be shy; they bring all the flavors together!
• Lemon Juice: Only half a lemon, but this brightens and sharpens every note in the chimichurri.

How to Make Chimichurri Chicken Thighs

Step 1: Whip Up the Chimichurri Sauce

This is the flavor engine of the dish! In a small bowl, mix together your olive oil, red wine vinegar, chopped parsley, chopped cilantro, minced garlic, oregano, red pepper flakes, lemon juice, and a generous sprinkling of salt and pepper. Find your rhythm with the whisk, and watch the sauce go from separate ingredients to a unified, fragrant green potion that smells like summer in Buenos Aires.

Step 2: Marinate the Chicken

Set aside about a quarter cup of sauce for serving later (don’t forget, it makes all the difference at the end). Place the chicken thighs in a big bowl or zip-top bag, pour over the rest of the chimichurri, and toss until they’re well coated. Let those flavors soak in the fridge for at least 30 minutes, but if you can spare a few hours, even better—every extra minute builds bigger flavor.

Step 3: Fire Up the Grill (or Skillet)

When you’re ready to cook, preheat your grill or skillet to medium-high. Remove the chicken from the marinade and shake off any excess (this helps with browning). Lay the thighs down and cook for 5 to 7 minutes per side. You’re looking for beautifully charred edges and an internal temperature of 165°F—nothing beats that grilled aroma!

Step 4: Rest and Serve with Extra Chimichurri

Once they’re cooked through, let the chicken rest for a few minutes—this keeps every bite juicy. Slice if you’d like, then drizzle generously with the reserved chimichurri sauce. That fresh, uncooked sauce on top is what really puts these Chimichurri Chicken Thighs over the top.

How to Serve Chimichurri Chicken Thighs

Garnishes

Garnish these chicken thighs with a bit more chopped fresh parsley and cilantro for extra vibrancy. If you’re feeling fancy, scatter thinly sliced red onion or a sprinkle of flaky sea salt over the top—it’s a small touch that makes the plate pop visually and in terms of flavor.

Side Dishes

The beauty of Chimichurri Chicken Thighs is their versatility—they play well with just about any side. Try pairing them with fluffy rice to soak up the sauce, grilled vegetables for smoky depth, or oven-roasted potatoes for a heartier meal. Even a crisp green salad works wonders, especially if you drizzle the leftover chimichurri over the top.

Creative Ways to Present

For a fun twist, slice the chicken thighs and tuck them into warm flatbreads with a dollop of chimichurri, or scatter them over greens for a vibrant salad. You can even fold slices into tacos or serve on a platter family-style, letting everyone drizzle on their own extra sauce. However you present them, these Chimichurri Chicken Thighs are bound to impress!

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra Chimichurri Chicken Thighs (lucky you!), store them in an airtight container in the fridge for up to 3 days. The flavors actually intensify overnight, making the leftovers even more irresistible for lunch or a second dinner.

Freezing

To freeze, let the chicken thighs cool completely, then wrap them tightly or pop them into a freezer-safe bag or container. They’ll keep well for up to 2 months. If you have extra chimichurri sauce, freeze that separately in an ice cube tray for easy portioning later on.

Reheating

When you’re ready to enjoy your frozen Chimichurri Chicken Thighs, thaw overnight in the fridge. Gently reheat on the stovetop over low heat or warm in a 325°F oven until heated through. Add a drizzle of fresh chimichurri after reheating to bring back that bright, herbaceous flavor.

FAQs

Can I use bone-in, skin-on chicken thighs instead?

Absolutely! Bone-in, skin-on thighs give even more flavor and those wonderfully crispy edges. Just remember to increase your cooking time and check that the internal temp reaches 165°F before serving.

Is it okay to marinate the chicken overnight?

You can! Up to 4 hours of marinating is ideal for maximum tenderness and flavor, but overnight works in a pinch. If marinating longer, add the lemon juice just an hour before cooking to prevent the chicken from becoming too soft.

How spicy are these Chimichurri Chicken Thighs?

The red pepper flakes create just a gentle heat, nothing too fiery. If you like it spicier, feel free to bump up the pepper flakes or add a bit of fresh chili to the sauce for extra zing.

What can I use instead of red wine vinegar?

If you don’t have red wine vinegar, try using white wine vinegar or even fresh lemon juice for a zingy substitute. Just taste and adjust—you want enough acidity to make the herbs sing.

Can I make the chimichurri sauce ahead of time?

Definitely! Chimichurri improves as it sits, so go ahead and make the sauce up to 2 days in advance. Store it covered in the refrigerator, and just give it a good stir before serving with your chicken.

Final Thoughts

If you’re craving something bold, fresh, and downright delicious, these Chimichurri Chicken Thighs are calling your name. There’s no better way to transport your tastebuds to a sunlit Argentinian patio, and what’s even better—they come together in no time. Give them a go in your own kitchen; I have a feeling they’ll become a regular favorite!

Chimichurri Chicken Thighs Recipe

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4.7 from 21 reviews

• Author: admin
• Total Time: 25 minutes (plus marinating time)
• Yield: 4 servings 1x
• Diet: Non-Vegetarian

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Description

These Chimichurri Chicken Thighs are a flavorful and easy-to-make dish that pairs juicy grilled chicken thighs with a vibrant herb marinade. Perfect for a quick weeknight meal or weekend barbecue!

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Ingredients

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For the chimichurri sauce:

• 1/4 cup olive oil
• 1/4 cup red wine vinegar
• 1/2 cup fresh parsley (finely chopped)
• 3 tablespoons fresh cilantro (finely chopped)
• 3 cloves garlic (minced)
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes
• Salt and black pepper to taste
• Juice of 1/2 lemon

For the chicken:

• 6 boneless, skinless chicken thighs

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Instructions

1. Prepare the chimichurri sauce: In a small bowl, whisk together the olive oil, red wine vinegar, parsley, cilantro, garlic, oregano, red pepper flakes, lemon juice, salt, and black pepper. Reserve 1/4 cup of the sauce for serving.
2. Marinate the chicken: Place the chicken thighs in a large bowl or zip-top bag and pour the remaining chimichurri sauce over the chicken. Toss to coat evenly. Marinate in the refrigerator for at least 30 minutes, or up to 4 hours.
3. Cook the chicken: Preheat a grill or skillet over medium-high heat. Remove the chicken from the marinade and cook for 5 to 7 minutes per side, or until the internal temperature reaches 165°F (74°C) and the chicken is browned and slightly charred.
4. Rest and serve: Let the chicken rest for a few minutes before slicing. Drizzle with the reserved chimichurri sauce and serve.

Notes

• You can use bone-in, skin-on chicken thighs for extra flavor—adjust the cooking time accordingly.
• Chimichurri also pairs well with steak, shrimp, or roasted vegetables.
• Serve with rice, potatoes, or grilled veggies for a complete meal.

• Prep Time: 10 minutes (plus marinating time)
• Cook Time: 15 minutes
• Category: Main Course
• Method: Grilling or Stovetop
• Cuisine: Argentinian

Nutrition

• Serving Size: 1 chicken thigh
• Calories: 265
• Sugar: 0g
• Sodium: 210mg
• Fat: 20g
• Saturated Fat: 4g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 1g
• Fiber: 0g
• Protein: 21g
• Cholesterol: 105mg