Chimichurri Chicken Thighs (Printable)
Juicy chicken thighs in herbaceous chimichurri, grilled to perfection.
# What You'll Need:
→ For the Chimichurri
01 - 1 cup fresh flat-leaf parsley, finely chopped
02 - 3 tablespoons fresh oregano, finely chopped
03 - 4 cloves garlic, minced
04 - 1 small shallot, finely chopped
05 - 1/2 cup extra-virgin olive oil
06 - 3 tablespoons red wine vinegar
07 - 1 teaspoon red pepper flakes
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon freshly ground black pepper
→ For the Chicken
10 - 8 bone-in, skin-on chicken thighs (about 2.6 lbs)
11 - 1 teaspoon salt
12 - 1/2 teaspoon black pepper
# How To Make:
01 - Combine parsley, oregano, garlic, shallot, olive oil, vinegar, red pepper flakes, salt, and black pepper in a bowl. Mix thoroughly and let sit for at least 10 minutes to meld flavors.
02 - Set aside 1/3 cup of the chimichurri sauce for drizzling over the cooked chicken later.
03 - Pat the chicken thighs dry with paper towels. Season both sides with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
04 - Place the seasoned chicken thighs in a zip-top bag or shallow dish. Pour the remaining chimichurri over the chicken, turning to coat evenly. Marinate for at least 30 minutes, or up to 4 hours in the refrigerator.
05 - Preheat the grill to medium heat or the oven to 400°F (200°C).
06 - Remove excess marinade from the chicken to prevent burning. Grill the thighs skin-side down for 6-7 minutes per side until cooked through and juices run clear (internal temp 165°F/74°C). Alternatively, bake on a parchment-lined sheet for 25-30 minutes.
07 - Let the chicken rest for 5 minutes. Serve hot, drizzled with the reserved chimichurri sauce.
# Expert Tips:
01 -
- The chimichurri sauce adds a punch of garlic and herb flavor that pairs perfectly with smoky grilled meat.
- Marinating the meat ensures every bite remains juicy and tender throughout the cooking process.
02 -
- Make sure to shake off the excess liquid marinade before grilling to prevent flare ups on the fire.
- Letting the chicken rest after cooking is crucial for keeping the meat moist and tender.
03 -
- Chopping the herbs finely helps them distribute evenly through the oil for a consistent flavor.
- Making the sauce a few hours ahead of time actually improves the taste significantly.