If you’re looking for a bold, flavor-packed meal that comes together with minimal effort, Chimichurri Chicken Thighs are the kind of dish that will instantly earn a spot in your dinner rotation. Perfectly crisped chicken thighs meet a vibrant, zesty chimichurri sauce in a combination that’s irresistibly herby, garlicky, and just a little bit spicy. This recipe delivers all the wow factor of an elaborate dinner, without the fuss—just simple ingredients, a single pan, and a fresh sauce that makes the whole meal sing.
Ingredients You’ll Need
The magic of Chimichurri Chicken Thighs lies in a mix of simple ingredients, each bringing its own personality to the party. Fresh herbs and a few pantry staples come together to create deep flavor, irresistible aroma, and a pop of vibrant color on your plate.
- Chicken thighs: Opt for bone-in, skin-on for maximum juiciness and golden, crackly skin.
- Salt: Essential for seasoning both the meat and the punchy sauce.
- Black pepper: Adds subtle heat and depth to the chicken’s outer crust.
- Olive oil: This is used both for searing the chicken and in the chimichurri; go for a good-quality extra virgin if you can.
- Fresh parsley (for chimichurri): The classic herb that gives chimichurri its signature green color and lively aroma.
- Fresh cilantro (optional for chimichurri): For a deeper, almost citrusy note—totally up to you!
- Garlic (for chimichurri): Plenty of minced garlic brings warmth and kick to the sauce.
- Shallot (for chimichurri): Adds a mellow onion sweetness that balances out the zesty flavors.
- Red wine vinegar (for chimichurri): Bright, tangy, and essential for bringing all the flavors to life.
- Red pepper flakes (for chimichurri): Just a pinch gives the sauce a subtle, lingering heat.
- Lemon juice (for chimichurri): Sharpens everything up and adds extra brightness—don’t skip it!
How to Make Chimichurri Chicken Thighs
Step 1: Preheat the Oven and Prep the Chicken
Set your oven to 425°F (218°C) and let it get nice and hot—that high heat is key for roasting the chicken thighs to crisp, golden perfection. Pat the chicken thighs dry with paper towels, then season both sides liberally with salt and black pepper. The drier the skin, the better the crispy result.
Step 2: Sear the Chicken Thighs
Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat until shimmering. Arrange the chicken skin-side down in the skillet, and let them sizzle undisturbed for 5 to 6 minutes. You’re looking for a deep golden color on the skin and a rendered, crunchy crust—flip them, then cook 2 more minutes on the other side.
Step 3: Roast Until Perfectly Juicy
Pop the entire skillet into your preheated oven and let the chicken roast for 18 to 22 minutes. This method finishes cooking the meat through while keeping it juicy and developing even more flavor. The chicken is done when it reaches an internal temperature of 165°F (74°C).
Step 4: Make the Chimichurri Sauce
While the chicken roasts, quickly mix up your sauce: Combine parsley, cilantro (if using), garlic, shallot, red wine vinegar, red pepper flakes, salt, olive oil, and lemon juice in a bowl. Stir vigorously until well mixed. Let it sit for at least 10 minutes—as the flavors meld, the sauce gains brightness and richness.
Step 5: Rest, Serve, and Spoon on the Chimichurri
After the chicken comes out of the oven, let it rest for 5 minutes to keep every bite as juicy as possible. Generously spoon the fresh chimichurri sauce over the chicken thighs and serve while still warm. The combination of sizzling, succulent chicken and cool, tangy herb sauce is nothing short of magical.
How to Serve Chimichurri Chicken Thighs
Garnishes
For a finishing touch, scatter a bit of extra chopped parsley and, if you enjoy a hint more zing, a sprinkle of red pepper flakes. A drizzle of chimichurri on the plate never hurts, and a pop of lemon zest brings color and extra aroma.
Side Dishes
These Chimichurri Chicken Thighs are incredibly versatile. Pile them on top of fluffy rice, nestle alongside simply roasted vegetables, or serve with a hunk of crusty grilled bread to mop up every last drop of sauce. Creamy mashed potatoes or a light arugula salad make great supporting actors, too.
Creative Ways to Present
If you’re feeling a little adventurous, slice up the chicken and tuck it into warm pita, top a grain bowl, or even layer it into a savory sandwich with extra chimichurri drizzled over everything. The colors and aromas make Chimichurri Chicken Thighs the star of any dinner spread—perfect for sharing family-style or plating up elegantly for guests.
Make Ahead and Storage
Storing Leftovers
Got extras? Store your cooked chicken thighs in an airtight container in the refrigerator for up to 3 days. Keep the leftover chimichurri sauce separate in a small jar or container with a tight lid; it will actually taste better the next day as the flavors continue to meld.
Freezing
Chimichurri Chicken Thighs freeze well, making them a fantastic meal-prep option. Once the chicken is completely cooled, wrap each thigh tightly or stash them in a freezer-safe container or zip-top bag. Freeze for up to 3 months. Freeze chimichurri separately in a small container (just be sure to give it a good stir after thawing).
Reheating
Reheat leftover chicken in a 350°F (175°C) oven for 10 to 15 minutes, or until warmed through and the skin is crisp again. For speed, the microwave works in a pinch, though the skin texture won’t be quite as lively. Always add the chimichurri sauce after reheating so its bright, zippy flavors remain fresh.
FAQs
Can I use boneless chicken thighs for Chimichurri Chicken Thighs?
Absolutely! Boneless thighs will cook a bit faster and can be wonderful if you want a quicker, slightly lighter version. Just keep a close watch on the oven time to avoid overcooking.
What if I don’t like cilantro?
No worries—the chimichurri recipe shines just as brightly with parsley alone. That’s actually the traditional route, so feel free to skip the cilantro or use another tender herb like fresh oregano if you prefer.
Can I grill the chicken instead of roasting?
Yes! Chimichurri Chicken Thighs are fantastic on the grill. Sear them skin-side down over medium heat until crispy, then flip and cook until done, finishing with the vibrant sauce just before serving.
How far in advance can I make chimichurri sauce?
Prepare the chimichurri up to 2 days in advance and store it in the fridge. The flavors get even more vibrant after a rest and it makes assembling dinner at the last minute a breeze.
Is this recipe spicy?
Chimichurri Chicken Thighs have a hint of warmth from the red pepper flakes, but the heat is definitely on the mild side. Adjust to taste—add more or less depending on your preference for spice.
Final Thoughts
If you’re ready to make dinner truly exciting, give Chimichurri Chicken Thighs a try. The juicy, crispy chicken combined with that lively, herby sauce is a match made in weeknight heaven. Let this recipe be your ticket to bold flavor, vibrant color, and a meal everyone will remember—don’t be surprised when it becomes your new go-to favorite!
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Chimichurri Chicken Thighs Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Juicy and flavorful, these Chimichurri Chicken Thighs are a delicious main course that combines tender chicken with a zesty herb sauce. Perfectly cooked in the oven and served with a vibrant chimichurri, this dish is a savory delight.
Ingredients
Chicken Thighs:
- 8 bone-in, skin-on chicken thighs
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
Chimichurri Sauce:
- ½ cup fresh parsley (finely chopped)
- ¼ cup fresh cilantro (optional)
- 4 cloves garlic (minced)
- 1 small shallot (finely chopped)
- 2 tablespoons red wine vinegar
- ½ teaspoon red pepper flakes
- ½ teaspoon salt
- ½ cup olive oil
- 1 tablespoon lemon juice
Instructions
- Preheat the oven: Preheat the oven to 425°F (218°C).
- Season chicken thighs: Pat the chicken thighs dry, season with salt and pepper.
- Sear chicken: Heat olive oil in a skillet, sear chicken until golden brown.
- Roast chicken: Transfer skillet to the oven, roast chicken until cooked through.
- Prepare chimichurri: Mix parsley, cilantro, garlic, shallot, vinegar, spices, olive oil, and lemon juice.
- Serve: Rest chicken, top with chimichurri, and serve warm.
Notes
- Cilantro is optional for a more traditional chimichurri.
- Pairs well with roasted vegetables, rice, or grilled bread.
- Chimichurri sauce can be made ahead and refrigerated.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop, Oven
- Cuisine: Argentinian
Nutrition
- Serving Size: 2 chicken thighs with chimichurri
- Calories: 430
- Sugar: 0g
- Sodium: 520mg
- Fat: 32g
- Saturated Fat: 7g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 33g
- Cholesterol: 140mg
