Chimichurri Chicken Thighs Recipe
If you are looking for a vibrant, succulent dish that bursts with flavor, the Chimichurri Chicken Thighs Recipe is an absolute must-try. This Argentinian-inspired meal combines tender, juicy chicken thighs with a fresh, herbaceous chimichurri sauce that is nothing short of spectacular. The bright parsley and garlic sauce perfectly complements the smoky, seasoned chicken, making every bite a delightful experience. Whether you’re preparing a quick weeknight dinner or impressing guests, this recipe delivers incredible taste with a simple, straightforward cooking process that you’ll love.
Ingredients You’ll Need
The beauty of this Chimichurri Chicken Thighs Recipe lies in its simplicity. Each ingredient is essential, adding depth, color, and texture to the final dish, while keeping the preparation delightfully uncomplicated.
- 6 boneless, skinless chicken thighs: These are the star of the dish, offering juicy, tender meat that soaks up the chimichurri perfectly.
- 1 tablespoon olive oil: Used for searing the chicken to a golden brown and adding richness to the sauce.
- 1 teaspoon salt: Enhances flavor and balances the brightness of the sauce.
- 1/2 teaspoon black pepper: Adds just the right amount of heat and complexity to the chicken seasoning.
- 1/2 teaspoon smoked paprika (optional): Introduces a subtle smokiness that lifts the whole dish if you decide to include it.
- 1 cup fresh parsley (packed): The fresh wing of the chimichurri sauce, bringing vivid green color and fresh, zesty flavor.
- 1/4 cup fresh cilantro (optional): Adds a bright, citrusy note that complements the parsley beautifully.
- 3 cloves garlic: Infuses the sauce with bold, aromatic depth—you’ll be glad you didn’t skip this.
- 2 tablespoons red wine vinegar: Provides an essential tang that brightens the sauce and balances the richness of the chicken.
- 1/2 teaspoon red pepper flakes (adjust to taste): Adds a touch of heat and complexity; you can dial this up or down depending on your preference.
- 1/4 teaspoon black pepper: Blends seamlessly with the other spices, harmonizing the flavors of the sauce.
- 1/2 cup olive oil: Slowly blended into the herbs to achieve that perfect chunky, luscious texture that clings to every bite of chicken.
How to Make Chimichurri Chicken Thighs Recipe
Step 1: Prepare the Chimichurri Sauce
Start by combining fresh parsley, optional cilantro, garlic, red wine vinegar, red pepper flakes, salt, and black pepper in a food processor or blender. Pulse a few times just to chop everything into small pieces. Then, slowly add the olive oil while continuing to blend until you get a chunky, vibrant sauce that’s full of herbs and character. Set this flavorful sauce aside while you cook the chicken.
Step 2: Season and Sear the Chicken Thighs
Pat your chicken thighs dry with paper towels—this helps get a better sear. Season them generously with salt, pepper, and smoked paprika if you’re using it. Heat the olive oil in a large skillet or grill pan over medium-high heat, then add the chicken. Cook for 5 to 6 minutes on each side, allowing the skinless thighs to develop a golden crust and fully cook through. Use a thermometer if you want to be precise: 165 degrees Fahrenheit (74 degrees Celsius) is perfect.
Step 3: Serve with Chimichurri Sauce
Transfer the cooked chicken thighs to a plate and spoon the chimichurri sauce generously over each piece while they’re still warm. The bright sauce adds a fresh zip and keeps the chicken moist and flavorful. Don’t be shy about adding extra sauce on the side for dipping or drizzling.
How to Serve Chimichurri Chicken Thighs Recipe
Garnishes
Fresh garnishes make a big difference in presentation and flavor. Sprinkle extra chopped parsley or cilantro on top for a vibrant splash of green. Adding a few lemon wedges on the side invites guests to add a citrusy twist that brightens every bite.
Side Dishes
This dish pairs wonderfully with simple, hearty sides. Think fluffy white rice, crispy roasted potatoes, or char-grilled vegetables for a complete meal that satisfies without overwhelming the chimichurri’s bold flavors. Each side complements the chicken, letting the sauce shine as the star.
Creative Ways to Present
For a fun twist, slice the chimichurri chicken thighs and serve them over creamy polenta or nestled onto warm, toasted pita bread as an open-faced sandwich. You can even toss leftovers into a fresh salad with avocado and cherry tomatoes for a light, flavorful lunch.
Make Ahead and Storage
Storing Leftovers
Leftover Chimichurri Chicken Thighs store beautifully in an airtight container in the refrigerator for up to 3 days. Keep the chimichurri sauce separate if possible to preserve its vibrant freshness, then add it back before serving.
Freezing
If you want to save this delicious meal for later, freeze cooked chicken thighs in a sealed container or freezer bag. The sauce freezes well too, so consider freezing it separately. Both will keep for up to 2 months. Thaw in the fridge overnight for best results.
Reheating
To reheat, gently warm the chicken thighs in a skillet over medium heat or in the oven at 350 degrees Fahrenheit until heated through. Add fresh chimichurri sauce after reheating to restore that fresh, bright flavor you loved the first time.
FAQs
Can I use bone-in chicken thighs instead?
Absolutely! Bone-in chicken thighs work well and can add more flavor, but you’ll need to cook them a little longer to reach the right temperature and tenderness.
Is chimichurri sauce spicy?
That depends on how much red pepper flakes you use. This recipe includes 1/2 teaspoon that adds a gentle kick, but you can adjust the heat up or down to suit your taste.
Can I make the chimichurri sauce ahead of time?
Yes! Making chimichurri a day or two in advance actually helps the flavors meld beautifully. Store it in the fridge in a sealed container, then bring it to room temperature before serving.
What if I don’t have a food processor?
No worries! You can finely chop the herbs and garlic by hand, then whisk in the vinegar, olive oil, and spices. It might take a bit longer but the flavor remains just as amazing.
Is this recipe gluten-free and dairy-free?
Yes, this Chimichurri Chicken Thighs Recipe is naturally gluten-free and dairy-free, making it suitable for many dietary preferences without sacrificing any flavor.
Final Thoughts
Trust me, once you try the Chimichurri Chicken Thighs Recipe, it’s going to become one of your favorite go-to meals. It’s quick, packed with exciting flavors, and feels like a special occasion even on a busy weeknight. Enjoy that irresistible combo of juicy chicken and fresh, zesty chimichurri sauce—your taste buds will thank you!
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Chimichurri Chicken Thighs Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Chimichurri Chicken Thighs is a vibrant, Argentinian-inspired dish featuring juicy boneless, skinless chicken thighs seared to perfection and topped with a flavorful, fresh chimichurri sauce made from parsley, cilantro, garlic, and red wine vinegar. This quick and easy recipe is perfect for weeknight dinners and pairs well with rice, roasted potatoes, or grilled vegetables.
Ingredients
For the Chicken Thighs
- 6 boneless, skinless chicken thighs
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika (optional)
For the Chimichurri Sauce
- 1 cup fresh parsley (packed)
- 1/4 cup fresh cilantro (optional)
- 3 cloves garlic
- 2 tablespoons red wine vinegar
- 1/2 teaspoon red pepper flakes (adjust to taste)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup olive oil
Instructions
- Prepare Chimichurri Sauce: Combine parsley, cilantro (if using), garlic, red wine vinegar, red pepper flakes, salt, and black pepper in a food processor or blender. Pulse a few times to break down the ingredients, then slowly stream in olive oil while blending until you achieve a chunky sauce consistency. Set aside.
- Season Chicken: Pat the chicken thighs dry with paper towels to ensure a good sear. Season both sides evenly with salt, black pepper, and smoked paprika if desired for added smoky flavor.
- Cook Chicken: Heat olive oil in a large skillet or grill pan over medium-high heat. Add the chicken thighs, cooking for 5 to 6 minutes per side until they develop a golden brown crust and reach an internal temperature of 165°F (74°C), confirming they are cooked through.
- Serve: Transfer the cooked chicken thighs to a serving plate and generously spoon chimichurri sauce over the top. Serve warm with extra sauce on the side for dipping.
Notes
- Pairs wonderfully with rice, roasted potatoes, or grilled vegetables.
- Chimichurri sauce can be made ahead and stored in the refrigerator for up to 5 days.
- Adjust red pepper flakes to your preferred spice level.
- For a smoky depth, do not skip the smoked paprika.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Argentinian-Inspired
