These Chimichurri Chicken Thighs are packed with flavor! Juicy chicken meets a zesty sauce made from fresh herbs, garlic, and vinegar. It’s like a fiesta on your plate!
Honestly, it makes dinner feel special without extra fuss. I love serving it with rice or a fresh salad—perfect for those busy weeknights when you still want something tasty!
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on thighs keep the meat juicy and flavorful while grilling. If you prefer, chicken breasts can be used, but they may dry out without skin. Thighs are my favorite for this recipe!
Olive Oil: Extra virgin olive oil enhances the dish’s flavor, especially in the chimichurri. If you’re looking for alternatives, avocado oil or grapeseed oil can work too. They have neutral flavors and high smoke points.
Fresh Herbs: Parsley and cilantro create the vibrant chimichurri. If cilantro isn’t your thing, try using only parsley or replacing it with fresh basil for a different twist.
Red Wine Vinegar: This adds zing to the chimichurri. If you don’t have it, white wine vinegar or apple cider vinegar are great substitutes that keep the flavor balanced.
Red Pepper Flakes: Adjust this to your spice preference. If you want less heat, consider using paprika or leaving them out entirely.
How Do I Grill Chicken Thighs to Perfection?
Grilling chicken thighs properly is key to getting that crispy skin and juicy meat. Here are the steps to ensure success:
- Preheat your grill to medium-high heat—this helps crisp the skin right away.
- Pat the chicken thighs dry with paper towels to remove excess moisture. This step is crucial for getting that nice crispiness.
- Rub the thighs with olive oil and generously season with salt and pepper. This enhances flavor and aids in browning.
- Start grilling skin-side down for about 6-8 minutes. This allows the fat to render and create that golden skin.
- Flip and grill for another 6-8 minutes. Use a meat thermometer to check for doneness—165°F (74°C) is your target.
- Let the chicken rest for a few minutes after grilling. This helps the juices redistribute, keeping the meat moist.
How to Make Chimichurri Chicken Thighs
Ingredients You’ll Need:
For the Chicken:
- 4 bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- Salt and pepper to taste
For the Chimichurri Sauce:
- 1 cup fresh parsley, finely chopped
- 1/2 cup fresh cilantro, finely chopped
- 4 cloves garlic, minced
- 1 teaspoon red pepper flakes (adjust to taste)
- 1/2 cup olive oil
- 2 tablespoons red wine vinegar
- Juice of 1 lemon
- Salt and pepper to taste
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and approximately 20 minutes to cook. After a little bit of grilling and resting, you’ll have delicious, flavorful chicken ready to enjoy!
Step-by-Step Instructions:
1. Preheat Your Cooking Surface:
First, fire up the grill to medium-high heat. If you prefer to use a skillet or oven, preheat it to 400°F (200°C). Getting the right temperature is key to a perfect cook!
2. Make the Chimichurri Sauce:
In a bowl, mix together the chopped parsley, cilantro, minced garlic, red pepper flakes, olive oil, red wine vinegar, lemon juice, and a sprinkle of salt and pepper. Stir everything well to combine and set this tasty chimichurri sauce aside—it will add so much flavor!
3. Prepare the Chicken Thighs:
Take the chicken thighs and pat them dry with paper towels. This helps the skin get crispy! Rub them with olive oil, then season them generously with salt and pepper on both sides. You want those flavors to really shine!
4. Grill the Chicken:
Place the chicken thighs skin-side down on the grill. Grill them for about 6-8 minutes until the skin is nice and crispy with a beautiful caramelized color. Then, flip them over and continue cooking for another 6-8 minutes. To be safe, make sure the internal temperature reaches 165°F (74°C).
5. Let It Rest:
Once the chicken is done, remove it from the grill and let it rest for a few minutes. This helps the juices stay inside the meat, making every bite delicious and juicy.
6. Serve and Enjoy!
Serve your grilled chicken thighs drizzled with the chimichurri sauce on top. This dish goes great with grilled vegetables or a fresh salad for a complete meal. Enjoy your flavorful creation!
Can I Use Boneless Chicken Thighs Instead?
Yes, you can use boneless chicken thighs! Just adjust the cooking time to about 4-6 minutes per side, ensuring they still reach an internal temperature of 165°F (74°C). Boneless thighs cook faster, so keep an eye on them!
How Can I Store Leftover Chimichurri Chicken?
Allow the chicken to cool, then store it in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave, and consider drizzling a bit more chimichurri on top after reheating for extra flavor!
Can I Make the Chimichurri Sauce in Advance?
Absolutely! You can make the chimichurri sauce a day ahead and store it in the fridge. The flavors will meld beautifully. Just give it a good stir before serving to freshen it up!
What If I Don’t Have Red Wine Vinegar?
No worries! You can substitute red wine vinegar with white wine vinegar or apple cider vinegar in equal amounts. If you need to adjust the tanginess, add a little extra lemon juice to taste.
