Chimichurri Chicken Thighs Recipe

Chimichurri Chicken Thighs Recipe is bold, flavorful, and effortless. It combines juicy chicken thighs with a vibrant herb sauce.

Chimichurri, an Argentine classic, adds a zesty, fresh punch. This dish is perfect for weeknight dinners or weekend cookouts.

The marinade infuses every bite with deep, herbaceous flavor. Each piece becomes tender, juicy, and packed with personality.

What makes this Chimichurri Chicken Thighs Recipe stand out? Simplicity and taste. The sauce is made from parsley, garlic, vinegar, and olive oil.

Once grilled or baked, the result is unforgettable. Whether served hot or cold, it’s always satisfying. This recipe is also keto-friendly and gluten-free.

With just a few pantry ingredients, it creates a dish that feels gourmet. It’s not just food—it’s an experience worth sharing.

When I First Introduced To

I first tried Chimichurri Chicken Thighs on a trip to Argentina. A local chef served it straight from the grill. The aroma alone was unforgettable.

I recreated the Chimichurri Chicken Thighs Recipe once I returned. Now, it’s a staple in my kitchen.

Every time I make it, I recall that amazing moment. It truly brings people together with flavor and warmth.

Equipment List

• Mixing bowl
• Whisk
• Garlic press
• Measuring spoons
• Measuring cups
• Sharp knife
• Cutting board
• Baking tray or grill pan
• Tongs
• Aluminum foil

Ingredients List

For Chicken:

• 8 bone-in chicken thighs (skin-on)
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil

For Chimichurri Sauce:

• 1 cup fresh parsley (chopped)
• 4 garlic cloves (minced)
• 2 tbsp fresh oregano (or 1 tbsp dried)
• 1/2 cup olive oil
• 2 tbsp red wine vinegar
• 1/2 tsp crushed red pepper flakes
• Salt and pepper to taste

Step-by-Step Preparation

1. Pat chicken thighs dry with paper towels.
2. Season chicken with salt and pepper.
3. Rub olive oil on both sides of chicken.
4. In a bowl, add parsley, garlic, and oregano.
5. Pour in olive oil and red wine vinegar.
6. Add crushed red pepper, salt, and pepper.
7. Mix the chimichurri until fully combined.
8. Reserve half sauce for later serving.
9. Coat chicken with half of the sauce.
10. Cover and marinate for 30 minutes.
11. Preheat oven to 400°F or grill to medium-high.
12. Bake for 35–40 minutes or grill until done.
13. Turn chicken halfway through cooking.
14. Remove and rest chicken for 5 minutes.
15. Drizzle with reserved chimichurri before serving.

Recipe Tips

• Use fresh herbs for best flavor.
• Let chicken marinate overnight for deeper taste.
• Grill marks add smoky flavor and crisp skin.
• Always reserve chimichurri before marinating.
• Use meat thermometer to check doneness (165°F).

What Can You Serve With

1. Garlic Butter Rice:
   Soaks up the chimichurri perfectly. Light and buttery balance.
2. Grilled Asparagus:
   Adds crunch and a smoky flavor that complements the chicken.
3. Roasted Sweet Potatoes:
   Sweet and earthy flavor balances the tangy chimichurri.
4. Creamy Mashed Potatoes:
   Smooth texture contrasts the herby bite of the chicken.
5. Quinoa Salad:
   Nutty and fresh—ideal with herbaceous sauces.
6. Tomato Cucumber Salad:
   Light, refreshing, and balances the bold flavors.
7. Corn on the Cob:
   Grilled corn with butter complements chimichurri heat.
8. Baked Plantains:
   Sweet and soft—amazing with savory chicken thighs.
9. Garlic Naan:
   Great for scooping up extra sauce. Adds richness.
10. Cilantro Lime Rice:
    Zesty and fragrant—echoes the chimichurri herbs beautifully.

Conclusion

This Chimichurri Chicken Thighs Recipe is bursting with flavor. It’s easy to make, nutritious, and perfect for any occasion.

With just a few ingredients, it brings bold taste to the table. Serve it with sides for a complete meal. It’s a guaranteed crowd-pleaser every time.

Try this Chimichurri Chicken Thighs Recipe today—it’s flavorful, fresh, and unforgettable. You’ll make it again and again.