Chimichurri Chicken Thighs (Printable Version)
Herbaceous chimichurri grilled chicken thighs.
# What You Need:
→ Chimichurri Sauce
01 - 1 cup fresh flat-leaf parsley, finely chopped
02 - 3 tablespoons fresh oregano, finely chopped (or 1 tablespoon dried oregano)
03 - 4 cloves garlic, minced
04 - 1 small shallot, finely chopped
05 - 1/2 cup extra-virgin olive oil
06 - 3 tablespoons red wine vinegar
07 - 1 teaspoon red pepper flakes (adjust to taste)
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon freshly ground black pepper
→ Chicken
10 - 8 bone-in, skin-on chicken thighs (about 2.6 pounds)
11 - 1 teaspoon salt
12 - 1/2 teaspoon black pepper
# How To Make It:
01 - In a large bowl, combine parsley, oregano, garlic, shallot, olive oil, vinegar, red pepper flakes, salt, and black pepper. Mix thoroughly and allow the mixture to sit for at least 10 minutes to let the flavors meld.
02 - Measure out and set aside 1/3 cup of the chimichurri sauce in a separate small bowl for serving later.
03 - Pat the chicken thighs dry with paper towels. Season both sides generously with the measured salt and black pepper.
04 - Place the seasoned chicken thighs in a zip-top bag or a shallow dish. Pour the remaining chimichurri sauce over the chicken, ensuring each piece is evenly coated. Marinate in the refrigerator for at least 30 minutes, or up to 4 hours for deeper flavor.
05 - Preheat the grill to medium heat or the oven to 400°F (200°C).
06 - Remove excess marinade from the chicken to prevent burning. Grill the thighs skin-side down for 6-7 minutes per side until the internal temperature reaches 165°F (74°C) and juices run clear. Alternatively, bake on a parchment-lined baking sheet for 25-30 minutes.
07 - Let the cooked chicken rest for 5 minutes to retain juices. Serve hot, drizzled with the reserved chimichurri sauce.
# Helpful Hints:
01 -
- The chimichurri sauce adds a burst of fresh, zesty flavor that cuts through the rich chicken perfectly.
- It is a forgiving recipe that lets you marinate the chicken while you prepare the rest of your meal.
02 -
- Removing excess marinade before grilling is crucial to prevent flare-ups from the oil.
- Using bone-in, skin-on thighs guarantees the meat stays moist and flavorful.
03 -
- Adding a handful of chopped cilantro to the sauce gives it an extra pop of color and freshness.
- Make a double batch of chimichurri because it keeps well in the fridge for other meals.