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
Scale
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
