These Easy Juicy Chimichurri Chicken Thighs are super tasty and packed with flavor! The chicken is marinated in a fresh mix of herbs, garlic, and tangy vinegar, making every bite delicious.
Honestly, who can resist that juicy goodness? I love how easy it is to make. Just marinate, grill, and enjoy! Perfect for any weekday dinner or weekend barbecue with friends!
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on thighs are perfect for this recipe. They stay juicy and flavorful during cooking. If you prefer, boneless, skinless thighs or chicken breasts can work too, but they may need less cooking time.
Herbs: Fresh parsley and cilantro bring freshness to the chimichurri. If you’re not a fan of cilantro, try using all parsley or add basil for a different twist. Dried oregano works in a pinch, but fresh has a better flavor.
Vinegar: Red wine vinegar gives a nice tang. You can swap it with white wine vinegar or apple cider vinegar if that’s what you have on hand. Each will give a slightly different taste but will still be tasty!
Olive Oil: Both regular olive oil and extra-virgin olive oil are used. Extra-virgin is best for its flavor in the chimichurri. If you need a substitute, avocado oil can also work well for grilling.
Garlic: Fresh garlic adds a punch. If you don’t have fresh cloves, granulated garlic can be used, but reduce the quantity to about 1 teaspoon.
How Do I Get the Chicken Thighs Crispy and Juicy?
Getting the right texture on chicken thighs is essential! Here are some steps to ensure they turn out crispy on the outside and juicy on the inside:
- Pat Dry: Start by drying the chicken thighs with paper towels. This helps achieve crispy skin.
- Season Well: Generously season with salt and pepper. Don’t skimp; this is key to flavor.
- Marinate: If you can, let the chicken sit in the marinade for at least 30 minutes or up to 4 hours. This infuses flavor and keeps the chicken moist.
- Cooking Temperature: Make sure to grill or bake at the right temperature. For grilling, medium-high heat gives nice sear; for the oven, 425°F ensures the skin crisps nicely.
- Don’t Rush Resting: Always let the chicken rest after cooking. This allows the juices to redistribute, making it even juicier when you cut into it.
With these tips and insights, your chimichurri chicken thighs are sure to impress!
Easy Juicy Chimichurri Chicken Thighs
Ingredients You’ll Need:
For the Chicken:
- 2 lbs bone-in, skin-on chicken thighs
- Salt and freshly ground black pepper, to taste
- 2 tbsp olive oil, plus more for grilling
For the Chimichurri Sauce:
- 1 cup fresh parsley leaves, finely chopped
- 1/2 cup fresh cilantro leaves, finely chopped
- 1/4 cup fresh oregano leaves, finely chopped (or 1 tbsp dried oregano)
- 4 cloves garlic, minced
- 1/3 cup red wine vinegar
- 1/2 cup extra-virgin olive oil
- 1/2 tsp crushed red pepper flakes (optional)
- Juice of 1 lemon
- 1 tsp sugar (optional, to balance acidity)
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time, plus at least 30 minutes for marinating the chicken. Cooking the chicken on the grill or in the oven will take about 35-40 minutes. All in all, you can have this delicious meal ready in about 1 hour and 30 minutes, including marination time!
Step-by-Step Instructions:
1. Prepare the Chimichurri Sauce:
In a medium bowl, mix together the finely chopped parsley, cilantro, oregano, and minced garlic. Pour in the red wine vinegar and extra-virgin olive oil. If you like some heat, add crushed red pepper flakes. Squeeze in the lemon juice and, if desired, stir in the sugar. Mix everything well, then taste and adjust with salt and pepper. Set this vibrant sauce aside for the flavors to meld together while you prepare the chicken.
2. Season the Chicken:
Take your chicken thighs and pat them dry with paper towels. This helps get the skin crispy! Season both sides with a generous amount of salt and freshly ground black pepper. Drizzle about 2 tablespoons of olive oil over the chicken and rub it in to coat evenly.
3. Marinate (Optional but Recommended):
For the best flavor, coat the chicken thighs with 1/3 to 1/2 cup of the chimichurri sauce. Cover the bowl and put it in the refrigerator to marinate for at least 30 minutes, but up to 4 hours is even better. Remember to reserve the rest of the chimichurri sauce for later!
4. Prepare the Grill or Oven:
Choose your cooking method:
- Grill: Preheat your grill to medium-high heat (about 400°F / 200°C). Make sure to oil the grill grates to prevent sticking.
- Oven: Preheat your oven to 425°F (220°C). Place a rack on a baking sheet to let excess fat drip away while the chicken cooks.
5. Cook the Chicken:
Grill: Place the chicken thighs skin-side down on the hot grill. Grill for about 6-8 minutes on each side, or until the internal temperature reaches 165°F (74°C) and the skin is beautifully crispy and charred.
Oven: Arrange the chicken skin-side up on the rack and bake for about 35-40 minutes, until the thighs are cooked through and the skin is crispy.
6. Rest the Chicken:
Once cooked, take the chicken off the grill or out of the oven. Let it rest for about 5 minutes. This makes sure the juices stay inside, making your chicken super juicy when you cut into it!
7. Serve:
Drizzle generous amounts of the reserved chimichurri sauce over each chicken thigh before serving. Enjoy your juicy, flavorful chicken with delicious sides like grilled corn, rice, or a fresh salad. It’s guaranteed to bring smiles to the table!
This recipe yields juicy, flavorful chicken thighs with the bright and herbaceous punch of chimichurri, perfect for a quick dinner or a flavorful gathering! Enjoy!
FAQ for Easy Juicy Chimichurri Chicken Thighs
Can I Use Boneless Chicken Thighs Instead?
Yes, you can use boneless chicken thighs! They will cook faster, usually in about 25-30 minutes. Just keep an eye on the internal temperature to ensure they reach 165°F (74°C).
What If I Don’t Have All the Fresh Herbs?
No problem! If you’re short on fresh herbs, you can use dried oregano and parsley—which are usually more concentrated. For each cup of fresh herbs, use about 1 tablespoon of dried herbs. Just remember that the flavor may be slightly less vibrant.
How Should I Store Leftovers?
Store any leftover chicken and chimichurri sauce in airtight containers in the refrigerator. They will keep for up to 3 days. To reheat, warm the chicken gently in the oven or microwave, and drizzle with fresh chimichurri for added flavor!
Can I Make This Recipe Ahead of Time?
Absolutely! You can marinate the chicken thighs a day in advance. Just keep them covered in the fridge, and when you’re ready to cook, follow the grilling or baking instructions as normal for flavorful chicken anytime!
