Chimichurri Chicken Thighs

$To make delicious chimichurri chicken thighs, you need several key ingredients. Here’s what you will need: - 4 chicken thighs (bone-in, skin-on) - 1 cup fresh parsley, finely chopped - 1/2 cup olive oil - 3 cloves garlic, minced - 2 tablespoons red wine vinegar (or lemon juice for a non-alcoholic version) - 1 teaspoon red pepper flakes - 1 teaspoon paprika - Salt and pepper to taste - Lemon wedges (for serving) These ingredients bring a burst of flavor to your chicken. The parsley and garlic add freshness, while the vinegar gives it a nice tang. While the main ingredients are great, you can add a few optional items to boost flavor: - Fresh oregano: A teaspoon can add an earthy taste. - Onions: Chopped onions can deepen the sauce’s flavor. - Cumin: A pinch can give a warm, smoky note. - Honey: A drizzle can balance the acidity if you prefer a slight sweetness. Using these extras helps customize your chimichurri sauce. Feel free to experiment and find what you enjoy most. You don’t need fancy tools for this recipe. Here’s a simple list of what you’ll need: - Large bowl for mixing - Whisk or spoon for stirring - Resealable plastic bag or shallow dish for marinating - Grill or oven for cooking - Meat thermometer to check doneness Having the right equipment makes cooking easier. This way, you can focus on making your chicken thighs tasty and juicy! {{ingredient_image_1}} To start, gather your ingredients. You need fresh parsley, garlic, olive oil, red wine vinegar, red pepper flakes, paprika, salt, and pepper. In a bowl, mix the parsley and garlic together. Slowly add the olive oil and vinegar, stirring as you go. Then, add the red pepper flakes, paprika, salt, and pepper. Mix until the sauce is well combined. Reserve about 1/4 cup of this sauce for later. This chimichurri sauce will add a fresh and zesty flavor to your chicken. Next, take your chicken thighs and place them in a large resealable bag or a shallow dish. Pour half of the chimichurri sauce over the chicken. Make sure each piece is coated well. Seal the bag or cover the dish. Now, let the chicken marinate in the fridge. You can do this for at least one hour or even overnight. Marinating not only enhances the flavor but also keeps the chicken juicy. When you are ready to cook, preheat your grill or oven to 400°F (200°C). If you choose to grill, oil the grates to keep the chicken from sticking. Remove the marinated chicken from the bag or dish. Discard the leftover marinade. Place the chicken on the grill skin-side down or on a baking sheet if using the oven. Cook for 25-30 minutes. You want the chicken to reach an internal temperature of 165°F (74°C). The skin should be crispy and golden brown. After cooking, let the chicken rest for a few minutes. This helps the juices stay inside. Serve the chicken with the reserved chimichurri sauce and some lemon wedges. Enjoy your tasty meal! To cook chicken thighs just right, start with bone-in and skin-on pieces. These add flavor and keep the meat juicy. I recommend cooking at 400°F (200°C). This temperature helps crisp the skin. Grill or bake for 25-30 minutes. Use a meat thermometer to check. The inside should reach 165°F (74°C). For extra flavor, use the freshest herbs. Fresh parsley shines in this dish. You can also mix in cilantro or oregano for a twist. Adjust the garlic to your taste. More garlic means a bolder taste. I like a hint of heat, so I add red pepper flakes. You can tweak this to make it milder. Marinating is key for tasty chicken. Use a resealable bag or shallow dish for easy coating. Pour half the chimichurri over the chicken and let it soak. One hour is good, but overnight is better. This allows the flavors to deepen. Always discard the used marinade to keep things safe. Pro Tips Marinating Time: For the best flavor, marinate the chicken thighs overnight. This allows the chimichurri sauce to penetrate deeply, enhancing the taste. Grill vs. Oven: Grilling gives a smoky flavor and crispy skin, while baking in the oven ensures even cooking. Choose based on your preference and available equipment. Resting Period: Let the chicken rest for at least 5 minutes after cooking. This helps the juices redistribute, keeping the meat tender and juicy. Chimichurri Variations: Feel free to experiment with the chimichurri by adding different herbs like cilantro or oregano, or adjusting the spice level with more or fewer red pepper flakes. {{image_2}} You can swap chicken thighs for other meats. Try beef steak, pork chops, or lamb. Each protein works well with chimichurri. They all absorb the flavors nicely. If you prefer seafood, use shrimp or fish fillets. Just adjust the cooking time for seafood. The sauce will bring a fresh taste to any protein. If you want a lighter option, use skinless chicken thighs. You can also use turkey thighs for a leaner choice. For a vegetarian twist, try mushrooms. Portobello mushrooms work great when marinated. If you are dairy-free, the chimichurri sauce is perfect as is. For a low-sodium diet, use less salt and fresh herbs. You can also substitute red wine vinegar with lemon juice for a bright flavor. Serve chimichurri chicken thighs with a side of rice or quinoa. Roasted vegetables add color and taste. A fresh salad with greens and tomatoes pairs nicely too. You can also serve it with crusty bread to soak up the chimichurri. For a fun twist, make tacos with the chicken. Top with extra chimichurri and fresh veggies for a great meal. To store leftover chimichurri chicken thighs, let them cool down first. Place them in an airtight container. Make sure to add a layer of chimichurri sauce on top for extra flavor. Store them in the fridge for up to three days. If you want to keep them longer, consider freezing. You can freeze marinated chicken thighs for later use. Place the chicken with chimichurri sauce in a resealable plastic bag. Make sure to remove as much air as possible before sealing. Label the bag with the date. You can freeze them for up to three months. When you're ready to cook, let them thaw in the fridge overnight. To reheat the chicken thighs, preheat your oven to 350°F (175°C). Place the chicken in a baking dish and cover it with foil. Heat for about 20-25 minutes or until hot. You can also reheat them in a skillet over medium heat. Add a splash of water to keep them moist. This way, they stay juicy and full of flavor. You can serve Chimichurri Chicken Thighs with many sides. Some great options include: - Rice: Fluffy white or brown rice soaks up the sauce well. - Grilled Vegetables: Zucchini, bell peppers, and corn add a nice crunch. - Salad: A fresh green salad with a light dressing pairs nicely. - Potatoes: Roasted or mashed potatoes complement the rich chicken. These sides balance the flavors and make a complete meal. Yes, you can use boneless chicken thighs. They cook faster and can be just as tasty. Make sure to reduce the cooking time to about 20-25 minutes. Check the internal temperature to ensure it reaches 165°F (74°C). Boneless thighs can be juicier and easier to eat. I recommend marinating the chicken for at least 1 hour. For more flavor, you can marinate it overnight. The longer you let it sit, the better the flavors blend. Just remember to keep it in the fridge while marinating. This step is key to tasty, flavorful chicken. Chimichurri chicken thighs offer a burst of flavor with the right ingredients and methods. We discussed the main and optional ingredients, equipment needed, and how to prepare both the sauce and the chicken. I shared tips for perfect cooking and tasty variations to suit different diets. Remember to store leftovers properly and enjoy them later. With these steps, you'll create a delicious meal that everyone will love. Enjoy your cooking!$

Chimichurri Chicken Thighs

Juicy chicken thighs marinated in a vibrant chimichurri sauce, grilled to perfection.

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Prep Time 10

Cook Time 30

Total Time 1 10

Course Main Course

Cuisine Argentinian

Servings 4

Calories 350 kcal

Ingredients

4 pieces chicken thighs (bone-in, skin-on)
1 cup fresh parsley, finely chopped
0.5 cup olive oil
3 cloves garlic, minced
2 tablespoons red wine vinegar (or lemon juice for a non-alcoholic version)
1 teaspoon red pepper flakes
1 teaspoon paprika
to taste salt and pepper
pieces lemon wedges (for serving)

Instructions

In a bowl, combine the finely chopped parsley, minced garlic, olive oil, red wine vinegar (or lemon juice), red pepper flakes, paprika, salt, and pepper. Mix well to form the chimichurri sauce.
Reserve about 1/4 cup of the chimichurri sauce for serving later.
Place the chicken thighs in a large resealable plastic bag or a shallow dish. Pour half of the chimichurri sauce over the chicken, ensuring the thighs are well coated. Seal the bag or cover the dish and marinate in the refrigerator for at least 1 hour or up to overnight for maximum flavor.
Preheat your grill or oven to 400°F (200°C). If grilling, oil the grill grates to prevent sticking.
Remove the chicken from the marinade and discard the used marinade. Place the chicken thighs on the grill skin-side down, or in the oven on a baking sheet, and cook for 25-30 minutes or until the internal temperature reaches 165°F (74°C) and the skin is crispy.
Once cooked, remove the chicken from heat and let it rest for a few minutes.
Serve the chicken thighs with the reserved chimichurri sauce drizzled on top and lemon wedges on the side.

Notes

Serve the chicken on a rustic wooden board with additional parsley sprigs for garnish and lemon wedges for a pop of color.

Keyword chicken, chimichurri, grilled