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- 4 chicken thighs, bone-in and skin-on - 1 cup fresh parsley, finely chopped - ½ cup fresh cilantro, finely chopped - 4 garlic cloves, minced - 1 teaspoon red pepper flakes - ½ teaspoon smoked paprika - ½ teaspoon salt - ½ teaspoon black pepper - ½ cup olive oil - 2 tablespoons red wine vinegar (or lemon juice for a non-alcoholic option) - 1 lime, juiced If you run out of an ingredient, don't worry! You can make easy swaps. - Chicken Thighs: Use chicken breasts instead, though they will cook faster. - Fresh Herbs: If you lack parsley or cilantro, try basil or mint. - Olive Oil: Sunflower or avocado oil works as a substitute. - Vinegar: Use apple cider vinegar if you don’t have red wine vinegar. Lemon juice also works well. Using fresh ingredients makes a big difference in flavor. Fresh herbs like parsley and cilantro add vibrant taste. The garlic gives a punch that dried spices can't match. When you use fresh lime juice, it brightens the whole dish. It’s best to shop for ingredients close to when you cook. This ensures your chicken thighs will be juicy and full of flavor. Fresh ingredients not only taste better but also make your meal look great. When everything is fresh, you feel the love in every bite! {{ingredient_image_1}} To make the chimichurri sauce, start with a mixing bowl. Add 1 cup of finely chopped fresh parsley. Next, add ½ cup of finely chopped fresh cilantro. Then, mix in 4 minced garlic cloves. Sprinkle in 1 teaspoon of red pepper flakes, ½ teaspoon of smoked paprika, ½ teaspoon of salt, and ½ teaspoon of black pepper. This mix creates a vibrant sauce. Now, pour in ½ cup of olive oil and 2 tablespoons of red wine vinegar (or lemon juice). Squeeze in the juice of 1 lime. Stir well until everything blends nicely. Grab 4 bone-in, skin-on chicken thighs. Place them in a large zip-top bag or a shallow dish. Pour half of your chimichurri sauce over the chicken. Make sure each thigh gets enough sauce. Seal the bag or cover the dish tightly. Let the chicken marinate in the fridge for at least 1 hour. For even more flavor, marinate for up to 4 hours. This helps the chicken soak up all those bold flavors. When you're ready to cook, preheat your oven to 425°F (220°C). If grilling, heat your grill to medium-high. For oven cooking, place the marinated chicken on a baking sheet lined with parchment paper. Roast for 30-35 minutes. Check the skin; it should be crispy and golden. The chicken is done when it reaches an internal temperature of 165°F (75°C). If you're using a grill, cook each side for about 6-8 minutes. This gives a nice char. During the last 5 minutes, brush the chicken with the remaining chimichurri sauce. This adds a delicious layer of flavor. Once cooked, let the chicken rest for 5 minutes before serving. Enjoy your bold and flavorful chimichurri chicken thighs! To cook chicken thighs perfectly, focus on the temperature. Always aim for an internal temperature of 165°F (75°C). Use a meat thermometer to check. This will ensure your chicken is juicy and safe to eat. When roasting, place the chicken skin-side up. This helps the skin crisp up nicely. If grilling, keep the heat medium-high for even cooking. Turn the chicken only once for best results. Marination adds great flavor to your chicken. I suggest marinating for at least 1 hour. This allows the flavors to soak in deeply. If you have more time, go for 4 hours. This longer marination gives a richer taste. Just remember to keep the chicken in the fridge while it marinates. This keeps it safe and fresh. For extra flavor, consider these tips. First, add a splash of lemon juice to the chimichurri. This brightens the taste. You can also mix in some chopped red onion. It adds crunch and a bit of sweetness. Another idea is to sprinkle extra herbs over the chicken before serving. Fresh herbs like cilantro or parsley make a beautiful touch. Lastly, serve with a side of roasted veggies. They complement the chicken well and add color to your plate. Pro Tips Marinate Longer for Flavor: If time allows, marinate the chicken thighs for up to 4 hours. This will enhance the flavor and tenderness of the meat. Use Fresh Herbs: Fresh herbs make a significant difference in the flavor of chimichurri. Always opt for fresh parsley and cilantro instead of dried. Crispier Skin: For extra crispy skin, pat the chicken dry with paper towels before marinating and cooking. This removes excess moisture that can prevent browning. Adjust Spice Levels: Feel free to adjust the amount of red pepper flakes according to your heat preference. You can also omit them for a milder chimichurri. {{image_2}} You can change the flavor of Chimichurri Chicken Thighs by using different herbs. While parsley and cilantro are classic, you can mix in fresh basil or oregano. Each herb adds its own unique twist. For example, basil gives a sweet, fragrant taste, while oregano adds a warm, earthy flavor. You can even try a mix for a bold blend. Explore these variations to find your favorite combination. If you like spice, adding more heat is simple. Start with extra red pepper flakes. You can use a teaspoon or more based on your taste. Another option is to add diced jalapeños or serrano peppers into the chimichurri sauce. These will kick things up a notch! You can also try a dash of cayenne pepper for a smoky boost. Spice makes the dish exciting and fun. Grilling can change how your Chimichurri Chicken Thighs taste. Gas grills heat up quickly and allow for more control over temperature. You can cook the chicken evenly with less risk of burning. Charcoal grills offer a smoky flavor that many people love. They take longer to heat up but can give your chicken a unique taste. Whichever method you choose, make sure to monitor the internal temperature. Chicken should reach 165°F (75°C) for safe eating. To store leftover chicken thighs, let them cool first. Place them in an airtight container. You can keep them in the fridge for up to four days. If you want to keep them longer, freezing is a great option. When reheating, keep the chicken moist. You can use the oven or microwave. For the oven, heat it at 350°F (175°C) for about 15-20 minutes. If using a microwave, cover the chicken with a damp paper towel. This helps to keep the chicken juicy. To freeze, wrap each chicken thigh tightly in plastic wrap. After that, place them in a freezer-safe bag. You can freeze them for up to three months. When ready to eat, thaw them in the fridge overnight. This keeps the flavor and texture intact. You should marinate chicken thighs for at least 1 hour. For the best flavor, try 4 hours. This gives the chimichurri sauce time to soak into the meat. The longer you marinate, the more taste you will get. Yes, you can use chicken breast. However, chicken thighs are juicier and more flavorful. They hold up better during cooking. If you choose breasts, watch the cooking time. They can dry out faster than thighs. Chimichurri sauce comes from Argentina. It is a mix of herbs, garlic, and oil. People often use it on grilled meats. The sauce reflects the rich flavors of Argentine cuisine. Over time, it gained popularity worldwide, becoming a staple in many kitchens. Chimichurri Chicken Thighs taste great with many sides. Here are some ideas: - Roasted vegetables - Grilled corn - Quinoa salad - Rice pilaf - Garlic bread - Fresh green salad These sides complement the bold flavors of the chicken and chimichurri sauce. In this post, we explored key steps to make Chimichurri Chicken Thighs. We covered ingredients, cooking methods, and tips for perfect results. Fresh ingredients are vital for great flavor. We also discussed marinating and grilling techniques to enhance taste. Remember, you can substitute ingredients based on what you have. Finally, knowing how to store and reheat the chicken helps you enjoy leftovers. Trust this guide to create a delicious meal every time. Happy cooking!

Chimichurri Chicken Thighs

Juicy chicken thighs marinated in a vibrant chimichurri sauce, perfect for roasting or grilling.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 1 hour
Course Main Course
Cuisine Argentinian
Servings 4
Calories 350 kcal

Ingredients
  

  • 4 pieces chicken thighs, bone-in and skin-on
  • 1 cup fresh parsley, finely chopped
  • 0.5 cup fresh cilantro, finely chopped
  • 4 cloves garlic, minced
  • 1 teaspoon red pepper flakes
  • 0.5 teaspoon smoked paprika
  • 0.5 teaspoon salt
  • 0.5 teaspoon black pepper
  • 0.5 cup olive oil
  • 2 tablespoons red wine vinegar (or lemon juice for a non-alcoholic option)
  • 1 piece lime, juiced

Instructions
 

  • Prepare the Chimichurri Sauce: In a mixing bowl, combine the parsley, cilantro, garlic, red pepper flakes, smoked paprika, salt, and black pepper.
  • Add Liquids: Pour in the olive oil and red wine vinegar (or lemon juice), followed by the lime juice. Mix thoroughly until everything is well incorporated.
  • Marinate the Chicken: Place the chicken thighs in a large zip-top bag or shallow dish. Pour half of the chimichurri sauce over the chicken, ensuring each piece is well coated. Seal the bag or cover the dish, and marinate in the refrigerator for at least 1 hour (or up to 4 hours for extra flavor).
  • Preheat the Oven: When ready to cook, preheat your oven to 425°F (220°C). If using a grill, preheat it for medium-high heat.
  • Cook the Chicken: Remove the chicken from the marinade and place it on a baking sheet lined with parchment paper or onto the grill. Roast in the oven for 30-35 minutes until the skin is crispy and the internal temperature reaches 165°F (75°C). If grilling, cook for about 6-8 minutes per side.
  • Baste with Remaining Sauce: During the last 5 minutes of cooking, brush the chicken thighs with the remaining chimichurri sauce for an extra layer of flavor.
  • Rest & Serve: Once cooked, let the chicken rest for 5 minutes before serving. Drizzle with additional chimichurri sauce if desired.

Notes

Serve with roasted vegetables and extra chimichurri sauce for dipping.
Keyword chicken, chimichurri, grilled, roasted