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chimichurri chicken thighs recipe

Chimichurri Chicken Thighs

Hannah Carter AuthorHannah Carter
Discover the vibrant flavors of Chimichurri Chicken Thighs, featuring crispy skin and juicy meat, perfect for an easy and delicious dinner.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main Course
Cuisine Argentine
Servings 4 servings
Calories 450 kcal

Equipment

  • 1 grill or oven preheated
  • 1 mixing bowl medium
  • 1 tongs

Ingredients
  

Chimichurri Sauce

  • 1 cup fresh parsley finely chopped
  • 4 cloves garlic minced
  • 1 tsp red pepper flakes
  • 1/4 cup red wine vinegar
  • 1/2 cup olive oil
  • Salt and pepper to taste

Chicken Thighs

  • 8 bone-in skin-on chicken thighs
  • Salt and pepper to taste

Instructions
 

Preparation

  • In a medium mixing bowl, combine finely chopped parsley, minced garlic, red pepper flakes, red wine vinegar, and olive oil. Mix well and season with salt and pepper to taste. Allow the sauce to sit for at least 30 minutes to enhance flavors.
  • Pat the chicken thighs dry with paper towels. Season both sides with salt and pepper. Optionally, marinate the chicken in half of the chimichurri sauce for extra flavor.

Cooking

  • Preheat the grill to medium-high heat. Place the chicken thighs skin-side down on the grill. Cook for 6-8 minutes without moving them, allowing the skin to crisp. Flip and grill for another 6-8 minutes, ensuring the internal temperature reaches 165°F.
  • Preheat the oven to 425°F. Place the chicken thighs on a baking sheet. Roast for 25-30 minutes, flipping halfway through. For extra crispy skin, finish under the broiler for 2-3 minutes.

Serving

  • Once cooked, remove the chicken from the grill or oven and let it rest for a few minutes. Drizzle the remaining chimichurri sauce over the chicken before serving.

Storage

  • Allow chicken to cool completely before transferring to an airtight container. Store in the refrigerator for up to 3 days. Reheat gently before serving.

Notes

Pro Tips: Pat chicken dry before cooking for crispy skin. Let chimichurri sit for flavor development.
Ingredient Substitutions: Use cilantro instead of parsley for a twist.
How to Serve: Great with salads or roasted potatoes.
Storage & Freshness: Store in refrigerator for up to 3 days.
Make-Ahead Tips: Chimichurri can be made a day in advance.
Keyword chimichurri chicken thighs, easy chicken dinner, grilled chicken thighs