If you have been searching for the perfect blend of crispy, juicy chicken with a burst of fresh, tangy flavor, then this Chimichurri Chicken Thighs Recipe will absolutely steal your heart. This dish brings together tender chicken thighs, roasted to golden perfection, topped with a vibrant, herby chimichurri sauce that livens up every bite. It’s the kind of recipe that feels both special and simple, perfect for any day when you want a delicious meal without fussing in the kitchen.
Ingredients You’ll Need
Gathering the right ingredients makes all the difference here, and luckily, this recipe sticks to straightforward, fresh pantry staples that pack a punch in both taste and texture. Each one has been thoughtfully selected to complement the juicy chicken while adding depth and brightness.
- 6 bone-in, skin-on chicken thighs: These give you the perfect balance of juicy meat and crispy skin after roasting.
- 1/2 teaspoon salt: A subtle seasoning to enhance the natural flavors of the chicken.
- 1/2 teaspoon black pepper: Adds a gentle heat and depth.
- 1 tablespoon olive oil: For searing the chicken to a beautiful golden crisp.
- 1 cup fresh parsley (packed): The vibrant green base of the chimichurri sauce, bringing freshness and herbaceous aroma.
- 1/4 cup fresh cilantro (optional): Adds a hint of citrusy brightness if you want to mix up the flavor a bit.
- 3 garlic cloves: Provides a warm, pungent kick that complements the herbs perfectly.
- 2 tablespoons red wine vinegar: Gives the sauce its characteristic tang that balances out the richness of the chicken.
- 1/2 teaspoon red pepper flakes: Adds a gentle spicy note to keep things interesting.
- 1/2 teaspoon salt: Essential for seasoning the sauce to bring all those fresh flavors together.
- 1/4 teaspoon black pepper: A pinch of warmth in the sauce to tie everything together.
- 1/2 cup olive oil: Infuses the chimichurri with a silky richness and helps meld all the flavors.
- Juice of 1/2 lemon: Brightens the sauce with a touch of zesty freshness.
How to Make Chimichurri Chicken Thighs Recipe
Step 1: Prep and Season the Chicken
Start by preheating your oven to 425°F (220°C) so it’s ready to give your chicken the perfect roast. Pat the chicken thighs dry with paper towels—this is a key step to ensuring a crispy skin. Then sprinkle both sides evenly with salt and black pepper to season the meat right from the start.
Step 2: Sear the Chicken to Perfection
Heat up a tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Once the oil shimmers, carefully place the chicken thighs skin-side down. Let them cook undisturbed for 5 to 6 minutes until the skin turns golden and crisp, creating that irresistible texture everyone loves.
Step 3: Roast in the Oven
Flip the chicken thighs so the skin side is up, then transfer the whole skillet to the hot oven. Roast for 20 to 25 minutes, or until the internal temperature hits 165°F (74°C). This ensures the chicken is thoroughly cooked yet remains tender and juicy inside.
Step 4: Whip Up the Chimichurri Sauce
While your chicken roasts, it’s time to create the magic green sauce. In a food processor or blender, combine parsley, cilantro if you’re using it, garlic, red wine vinegar, red pepper flakes, salt, black pepper, olive oil, and lemon juice. Pulse everything together until finely chopped—not completely pureed—so the sauce keeps a lovely texture bursting with fresh herbs. Taste and adjust seasonings as you like.
Step 5: Rest and Serve
Take the skillet out when the chicken is done and let it rest for 5 minutes—this little pause helps the juices redistribute for maximum tenderness. Then, spoon the chimichurri sauce generously over the chicken thighs and get ready to dig into a plate full of bright, savory goodness.
How to Serve Chimichurri Chicken Thighs Recipe
Garnishes
Fresh herbs like extra parsley or cilantro bring a lovely pop of color and an extra layer of freshness right before serving. A wedge of lemon on the side also invites guests to add a little extra zing if they want.
Side Dishes
This dish pairs beautifully with simple roasted potatoes that soak up the chimichurri sauce, fluffy rice that balances the robust flavors, or grilled vegetables that add a smoky, earthy touch. These sides complement the warmth and brightness of your main dish without overpowering it.
Creative Ways to Present
For a fun twist, try serving the chicken thighs sliced over a bed of herbed quinoa or tucked into warm flatbreads with a drizzle of sauce for a flavorful taco-style feast. The versatility of this Chimichurri Chicken Thighs Recipe means you can get creative with presentation and make any meal feel special.
Make Ahead and Storage
Storing Leftovers
Place any leftover chicken and chimichurri sauce in separate airtight containers and store them in the refrigerator. This helps keep the chicken from getting soggy and the sauce tasting fresh for a couple of days.
Freezing
You can freeze cooked chicken thighs wrapped tightly in plastic wrap and foil or stored in freezer bags for up to 2 months. Store the chimichurri sauce separately in a freezer-safe container. Thaw overnight in the fridge before reheating for the best texture.
Reheating
Reheat chicken thighs gently in a low oven or covered on the stovetop to maintain their moisture. Add fresh chimichurri sauce just after warming so it stays bright and fresh.
FAQs
Can I use boneless chicken thighs for this Chimichurri Chicken Thighs Recipe?
Absolutely! Boneless thighs will cook a bit faster, so keep an eye on them to avoid overcooking, but they still soak up the flavors wonderfully.
How spicy is the chimichurri sauce?
This recipe has a gentle kick from the red pepper flakes, but it’s easy to adjust the heat level to your preference by adding more or less.
Can I make the chimichurri sauce ahead of time?
Yes! The sauce actually benefits from sitting for a few hours or even a couple of days to let the flavors meld perfectly in the fridge.
What can I use if I don’t have fresh parsley or cilantro?
Fresh herbs are key here, but if you’re in a pinch, a good quality dried parsley can work, though the sauce won’t be quite as vibrant or fresh.
Is this recipe gluten-free?
Yes, this Chimichurri Chicken Thighs Recipe is naturally gluten-free since it relies on fresh herbs, spices, and chicken without any gluten-containing ingredients.
Final Thoughts
This Chimichurri Chicken Thighs Recipe effortlessly brings a taste of Argentina into your kitchen with a splash of freshness and a satisfying crunch. It’s truly one of those dishes you’ll want to make again and again—a perfect go-to for weeknight dinners or weekend celebrations. Give it a try and watch it become an instant favorite in your home!
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Chimichurri Chicken Thighs Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Chimichurri Chicken Thighs combine tender, crispy-skinned chicken baked to perfection and topped with a vibrant, herbaceous Argentinian-inspired chimichurri sauce. This flavorful dish uses simple ingredients and a two-step cooking method to create a juicy main course perfect for a weeknight dinner or special occasion.
Ingredients
Chicken:
- 6 bone-in, skin-on chicken thighs
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
Chimichurri Sauce:
- 1 cup fresh parsley (packed)
- 1/4 cup fresh cilantro (optional)
- 3 garlic cloves
- 2 tablespoons red wine vinegar
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup olive oil
- Juice of 1/2 lemon
Instructions
- Preheat and Prepare Chicken: Preheat your oven to 425°F (220°C). Pat the chicken thighs dry with paper towels to ensure crispy skin. Season both sides of the chicken thighs evenly with salt and black pepper.
- Sear Chicken Skin-Side Down: Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Place the chicken thighs skin-side down in the hot skillet and sear for 5 to 6 minutes until the skin is golden brown and crispy.
- Roast in Oven: Flip the chicken thighs so they are skin-side up, then immediately transfer the skillet to the preheated oven. Roast for 20 to 25 minutes until a meat thermometer inserted into the thickest part reads 165°F (74°C) indicating the chicken is fully cooked.
- Prepare Chimichurri Sauce: While the chicken roasts, combine fresh parsley, optional cilantro, garlic cloves, red wine vinegar, red pepper flakes, salt, black pepper, olive oil, and lemon juice in a food processor or blender. Pulse just until finely chopped but not pureed, maintaining some texture. Taste and adjust seasoning if necessary.
- Rest Chicken and Serve: Remove the skillet from the oven and let the chicken rest for 5 minutes to retain juiciness. Spoon generous amounts of chimichurri sauce over each chicken thigh before serving for a fresh, zesty finish.
Notes
- This dish pairs wonderfully with sides like roasted potatoes, steamed rice, or grilled vegetables to round out the meal.
- Chimichurri sauce can be made up to 3 days ahead and stored in the refrigerator in an airtight container for convenience.
- For a lighter option, use boneless, skinless chicken thighs and adjust roasting time accordingly to prevent overcooking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Argentinian-Inspired
