Chimichurri Chicken Thighs are juicy and flavorful, thanks to a zesty sauce made from fresh herbs, garlic, and vinegar. It’s like a party in your mouth!
Whenever I make this dish, the aroma is unbeatable. I love serving it with rice or veggies. Trust me, you’ll want to lick your plate clean! 🍽️
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on chicken thighs are great for this dish because they stay juicy and flavorful. If you prefer, you can use boneless thighs or even chicken breasts, but remember that cooking time will vary.
Chimichurri Sauce: Fresh parsley and cilantro are key for that authentic chimichurri taste. If you’re not a fan of cilantro, you can skip it or use extra parsley. Fresh herbs really make the sauce pop, but dried herbs can work in a pinch.
Olive Oil: I use extra virgin olive oil for its robust flavor, especially for the sauce. If you’re looking for a lighter option or to avoid olive oil, avocado oil is a good substitute.
Red Wine Vinegar: This gives the chimichurri a nice tang. If you don’t have it, white wine vinegar can work, though it’s a bit milder. Lemon juice can also add that splash of acidity!
How Do I Get the Chicken Skin Crispy?
Achieving a crispy chicken skin is all about technique. First, make sure to pat the chicken dry before seasoning. Moisture can prevent that lovely crisp! Here’s how you can ensure success:
- Preheat your grill or oven well. This is crucial for a nice sear.
- Rub the chicken with olive oil, which helps in browning the skin.
- If grilling, start with the skin-side down for direct heat. Flip halfway through.
- For baking, use a wire rack on your baking sheet to allow heat to circulate, helping the skin crisp up.
How to Make Chimichurri Chicken Thighs
Ingredients You’ll Need:
For the Chicken:
- 4 bone-in, skin-on chicken thighs
- 1 tablespoon olive oil
- Salt and pepper to taste
For the Chimichurri Sauce:
- 1 cup fresh parsley, finely chopped
- 1/2 cup fresh cilantro, finely chopped
- 3 cloves garlic, minced
- 1/4 cup red wine vinegar
- 1/2 teaspoon red pepper flakes (adjust to taste)
- 1/2 cup olive oil
- Salt and pepper to taste
- Juice of 1 lemon
How Much Time Will You Need?
This recipe will take about 10 minutes to prepare, plus 30 to 35 minutes for cooking if you use the oven, or around 15 minutes if you grill. You’ll spend a little time making the chimichurri sauce and ensuring your chicken is nicely crispy and delicious!
Step-by-Step Instructions:
1. Prepare the Chimichurri Sauce:
Start by getting your chimichurri sauce ready! In a mixing bowl, combine the chopped parsley, cilantro, minced garlic, red wine vinegar, red pepper flakes, olive oil, lemon juice, and a pinch of salt and pepper. Stir everything together until it’s nicely mixed. Set this aside for a bit so the flavors can mingle and get extra tasty.
2. Prepare the Chicken:
Next up, let’s get the chicken ready! If you’re using a grill or the oven, preheat it to medium-high heat. While that’s heating up, take your chicken thighs and pat them dry with paper towels. This helps the skin get crispy! Rub the thighs with olive oil and season them generously with salt and pepper on both sides.
3. Cook the Chicken:
Now it’s time to cook the chicken! If you’re grilling, place the thighs skin-side down on the grill. Cook them for about 6-7 minutes, then flip them over and cook for another 6-7 minutes. You want them cooked until they reach an internal temperature of 165°F (75°C) and the skin should be nice and crispy. If you’re using the oven, arrange the thighs skin-side up on a baking sheet and roast them for about 30-35 minutes until they are fully cooked and crispy.
4. Serve:
Once your chicken is cooked and looking amazing, take it off the grill or out of the oven. Let it rest for a few minutes so it stays juicy. Drizzle an ample amount of chimichurri sauce over the chicken, and serve any leftover sauce on the side for dipping. Enjoy your flavorful Chimichurri Chicken Thighs!
Can I Use Boneless Chicken Thighs Instead?
Absolutely! Boneless chicken thighs will work just fine. Reduce the cooking time slightly, grilling for about 5-6 minutes per side or roasting for approximately 25-30 minutes, until they reach an internal temperature of 165°F (75°C).
What if I Don’t Have Red Wine Vinegar?
No problem! You can substitute red wine vinegar with white wine vinegar or apple cider vinegar. Both will offer a nice tangy flavor that complements the chimichurri sauce. Just keep the same amount using a 1:1 ratio.
How Should I Store Leftover Chimichurri Chicken Thighs?
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken in the oven at 350°F (175°C) until warmed through, or microwave in short intervals, covered, to avoid drying out.
Can I Make the Chimichurri Sauce Ahead of Time?
Yes! Chimichurri sauce actually tastes better if made a few hours or even a day in advance. Just keep it in the refrigerator in an airtight container. Give it a good stir before using to recombine the ingredients.
