These Easy Chimichurri Chicken Thighs are packed with flavor! The bright green chimichurri sauce made from herbs, garlic, and vinegar gives the chicken a fresh twist.
Cooking this dish is a breeze! Just marinate the chicken, pop it in the oven, and you’re ready to enjoy a juicy dinner that’s full of zesty goodness!
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on thighs provide juicy flavor and a crispy skin. If you prefer a leaner option, skinless thighs or chicken breasts can work too, though they may dry out faster during cooking.
Fresh Herbs: The chimichurri shines with parsley and cilantro. If you’re not a cilantro fan, try using more parsley or swapping in fresh basil or mint for a different flavor.
Garlic: Fresh garlic is essential for that zesty kick. If you’re in a pinch, garlic powder can substitute, but fresh provides better flavor.
Red Wine Vinegar: This adds tang to the chimichurri. If you don’t have it, apple cider vinegar or white wine vinegar can be good alternatives. Just note that the flavor profile will change a bit!
Red Pepper Flakes: Use them if you like a bit of heat! If you’re sensitive to spice, feel free to leave them out or reduce the amount.
How Do I Get Crispy Skin on Chicken Thighs?
Crispy skin can transform your chicken dish! Here are some tips to achieve that mouthwatering texture:
- Start with dry chicken. Patting the thighs dry helps remove moisture that can steam the skin instead of crisping it up.
- Season well! Salt will help draw out moisture from the skin and enhance flavor.
- Arrange the chicken skin side up on the baking sheet. This allows for even cooking and better browning.
- Don’t overcrowd the pan. Giving each piece enough space promotes even cooking and crispiness.
- High heat is the secret! Roasting at 425°F (220°C) ensures that the skin crisps up beautifully.
Let the chicken rest a few minutes after cooking before serving. This helps the juices redistribute, keeping your meat juicy while the skin stays crunchy!
Easy Chimichurri Chicken Thighs
Ingredients
- 6 bone-in, skin-on chicken thighs
- 2 teaspoons olive oil
- Salt and black pepper, to taste
- 1 cup fresh parsley leaves, finely chopped
- 1/2 cup fresh cilantro leaves, finely chopped
- 4 garlic cloves, minced
- 2 tablespoons red wine vinegar
- 1/2 teaspoon red pepper flakes (optional for spice)
- 1/2 cup extra virgin olive oil
- Juice of 1 lemon
- 1 teaspoon dried oregano
- Optional: corn on the cob or other side dishes for serving
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time and about 35-40 minutes of cooking time. Altogether, you’ll spend around 50 minutes to enjoy a delicious meal. The hands-on time is low, making this a perfect dish for a busy weeknight!
Step-by-Step Instructions
1. Preheat the Oven
Start by preheating your oven to 425°F (220°C). This high heat will help crisp up the skin on the chicken thighs.
2. Prepare the Chicken
Using paper towels, pat the chicken thighs dry to remove any excess moisture. This helps get a nice crispy skin. Rub the chicken with olive oil and season generously with salt and pepper on both sides. This seasoning is key for great flavor!
3. Roast the Chicken
Place the chicken thighs skin side up on a baking sheet or in a roasting pan. Roast them in the preheated oven for about 35-40 minutes. The chicken is done when the skin is golden brown and crispy, and the internal temperature reaches 165°F (75°C).
4. Make the Chimichurri Sauce
While the chicken is cooking, make the chimichurri! In a small bowl, mix together the chopped parsley, cilantro, minced garlic, red wine vinegar, red pepper flakes (if using), lemon juice, dried oregano, and a pinch of salt. This vibrant sauce adds a wonderful punch to your dish.
5. Add Olive Oil
Slowly whisk in the extra virgin olive oil until everything is well combined. Taste it and adjust the seasonings if needed—maybe a bit more lemon juice or salt!
6. Serve It Up
Once the chicken is done baking, allow it to rest for a few minutes. This helps the juices redistribute for juicy meat. Spoon the chimichurri sauce generously over the chicken thighs just before serving.
7. Pair with Your Favorites
Enjoy your chimichurri chicken thighs with sides of your choice! Grilled corn on the cob pairs perfectly, and adding extra chimichurri over it makes it even better!
Enjoy your flavorful, juicy Easy Chimichurri Chicken Thighs!
FAQ for Easy Chimichurri Chicken Thighs
Can I Use Chicken Breasts Instead of Thighs?
Yes, you can! Just keep in mind that chicken breasts will cook faster than thighs, so check for doneness at around 25-30 minutes. The breasts will be cooked through when they reach an internal temperature of 165°F (75°C).
Can I Make the Chimichurri Sauce in Advance?
Absolutely! You can prepare the chimichurri sauce up to 2 days ahead. Store it in an airtight container in the fridge. Just give it a good stir before serving, as the ingredients may settle.
How Do I Store Leftovers?
Store any leftover chicken and chimichurri sauce in separate airtight containers in the fridge for up to 3 days. To reheat the chicken, simply warm it in the oven at 350°F (175°C) until heated through. Use any extra chimichurri to freshen it up before serving!
Can I Include Other Herbs in the Chimichurri?
Definitely! Feel free to experiment with herbs like basil or mint for a unique twist. Just remember that each herb will give the chimichurri a different flavor profile!
