If you’re looking for a recipe that’s equally vibrant, comforting, and impressive enough for company, Chimichurri Chicken Thighs should absolutely be your next dinner adventure. Succulent, savory chicken gets the golden, crispy treatment, then is draped with a verdant, garlicky chimichurri that brings every bite to life. This dish is a colorful celebration of Argentine-inspired flavors, and it comes together with refreshingly simple steps and straightforward ingredients. Trust me, a plate of Chimichurri Chicken Thighs never sticks around for long—everyone falls in love at first taste!
Ingredients You’ll Need
Every single ingredient in this recipe is hand-picked for peak flavor and ease. Even if your pantry is running low, you’ll likely have most of what you need on hand, and each component truly brings something special to the table—from juicy chicken and pantry spices to the bold, punchy herby sauce.
- Chicken Thighs (6, bone-in, skin-on): These are the stars of the show, offering juicy meat that stays flavorful and tender under heat.
- Olive Oil (2 tablespoons + 1/3 cup): Adds richness and helps achieve that golden, crispy skin on the chicken; also forms the base of the zesty chimichurri.
- Salt (1 teaspoon and to taste): Essential for seasoning both chicken and sauce, making every flavor pop.
- Black Pepper (1/2 teaspoon and to taste): Brings a subtle warmth that balances herbs and spices nicely.
- Smoked Paprika (1/2 teaspoon): Delivers earthy depth and a beautiful hint of smokiness to the chicken thighs.
- Fresh Parsley (1 cup, finely chopped): The main herb in the chimichurri, providing a burst of fresh, green flavor.
- Fresh Cilantro (1/4 cup, optional, finely chopped): Adds a citrusy brightness to the sauce, enhancing its South American inspiration.
- Garlic (4 cloves, minced): Brings fiery, aromatic kick to the chimichurri, so don’t be shy!
- Red Wine Vinegar (2 tablespoons): Adds tangy acidity that balances the richness of the chicken.
- Red Pepper Flakes (1/2 teaspoon): Tiny flakes that bring a gentle (or robust, if you double up!) heat to the sauce.
- Dried Oregano (1/2 teaspoon): Classic for authentic chimichurri, it provides a hint of Mediterranean flavor.
- Salt and Pepper (to taste for sauce): Let you fine-tune the punchiness and seasoning of the chimichurri.
How to Make Chimichurri Chicken Thighs
Step 1: Prep and Season the Chicken
Start by giving your chicken thighs a little pampering—use paper towels to pat them dry thoroughly. This is key for getting irresistibly crispy skin. Next, liberally season both sides of each thigh with salt, black pepper, and smoked paprika. That quick seasoning soaks right into the chicken, giving it layers of flavor from the very first bite.
Step 2: Sear for Gold
Fire up your stove and heat two tablespoons of olive oil in a large, oven-safe skillet over medium-high heat. When the oil shimmers, place the chicken thighs skin-side down. Let them sizzle undisturbed for four to five minutes until the skin turns gloriously golden and crackly. Resist moving them around—you want that skin to crisp up beautifully!
Step 3: Finish in the Oven
Flip the chicken thighs over, then transfer the entire skillet into your preheated oven at 425°F (220°C). Roast for 20 to 25 minutes, or until the internal temperature hits 165°F (74°C) and the juices run clear. This technique locks in juiciness and ensures tender, perfectly cooked thighs every time.
Step 4: Make the Chimichurri
While your kitchen fills with tempting aromas, whip up the chimichurri sauce. In a mixing bowl, combine the chopped parsley, optional cilantro, minced garlic, red wine vinegar, red pepper flakes, dried oregano, and a generous splash of olive oil. Stir everything together and taste—add extra salt and pepper as needed until it’s punchy and vibrant. This emerald sauce will transform your chicken!
Step 5: Rest, Sauce, and Serve
Once the chicken is roasted to perfection, resist temptation and let it rest for about five minutes out of the oven. This helps every droplet of juice stay locked inside the meat. Spoon the chimichurri generously over the crispy chicken and serve immediately, marveling as the bold green sauce melts into the crevices of each thigh.
How to Serve Chimichurri Chicken Thighs
Garnishes
Nothing finishes Chimichurri Chicken Thighs like a sprinkle of extra fresh parsley and a scattering of flaky sea salt right before serving. If you want to bring extra drama to the table, add a wedge of lemon on the side for guests to squeeze over, waking up every flavor right before that first bite.
Side Dishes
Chimichurri Chicken Thighs shine brightest when paired with simple, hearty sides. They’re dazzling next to buttery rice, fluffy mashed potatoes, or roasted sweet potatoes. Bright, grilled or steamed veggies—like asparagus or green beans—add crunch, while a loaf of crusty bread does wonders for soaking up all that gorgeous sauce.
Creative Ways to Present
For a show-stopping presentation, slice the chicken thighs and fan them out on a platter with a generous ribbon of chimichurri down the middle. Or, set up a DIY taco board with warm tortillas, extra sauce, and toppings like pickled onions and avocado—guests will love customizing their own Chimichurri Chicken Thigh creations!
Make Ahead and Storage
Storing Leftovers
If you miraculously end up with leftovers, Chimichurri Chicken Thighs store beautifully in an airtight container in the fridge for up to three days. The flavors deepen overnight, making your next meal even more irresistible. Just make sure to refrigerate the chicken and sauce separately to keep the herbs fresh and vibrant.
Freezing
You can absolutely freeze cooked chicken thighs for longer storage—just skip freezing the chimichurri, as fresh herbs tend to lose their magic after thawing. Place cooled chicken thighs in a freezer bag, press out any air, and freeze up to three months. When ready to eat, whip up a fresh batch of chimichurri for the ultimate finish.
Reheating
To reheat, place the chicken thighs in a baking dish and cover loosely with foil. Warm in a 350°F (175°C) oven for about 20 minutes, or until heated through (an air fryer also works beautifully for restoring crisp skin). Spoon fresh or reserved chimichurri on top just before serving for that signature burst of flavor.
FAQs
Can I use boneless, skinless chicken thighs for this recipe?
Absolutely! Boneless, skinless thighs work great for Chimichurri Chicken Thighs—they’ll just need a shorter roasting time, so start checking for doneness about five to seven minutes earlier. The skin is missed a bit, but the sauce more than makes up for it.
Is there a substitute for red wine vinegar in the chimichurri?
If you’re out of red wine vinegar, try apple cider vinegar or white wine vinegar instead. Each brings its own tang, so go with what you love. Lemon juice adds brightness, too, but will slightly shift the flavor profile.
What does the smoked paprika add, and can I use regular paprika?
Smoked paprika provides a deliciously earthy, subtly smoky undertone to the chicken. If you only have regular paprika, it’s a fine substitute—just expect a touch less depth. Either way, your Chimichurri Chicken Thighs will still shine!
How far ahead can I make the chimichurri sauce?
Chimichurri actually gets better with a short rest, so feel free to make it up to three days in advance. Store it in a jar in the refrigerator, and let it come to room temperature before drizzling over your hot chicken thighs for the brightest flavor.
Can I grill the chicken thighs instead of roasting them?
Definitely! Grilling adds another layer of smoky, charred goodness to Chimichurri Chicken Thighs. Just grill over medium heat, turning occasionally, until the chicken reaches 165°F inside. The outdoor grill pairs perfectly with the lively sauce.
Final Thoughts
Give yourself (and your lucky tablemates) a ticket to bold, unforgettable flavor with Chimichurri Chicken Thighs. Whether you’re cooking for a crowd or just treating yourself to something special, this dish will instantly perk up any dinner rotation. The crispy, juicy chicken and zippy sauce are a match made in dinnertime heaven—so what are you waiting for? Get cooking and discover your new favorite!
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Chimichurri Chicken Thighs Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking, Stovetop
- Cuisine: Argentinian, American
- Diet: Non-Vegetarian
Description
Tender, juicy chicken thighs seasoned to perfection and topped with a vibrant chimichurri sauce. This Chimichurri Chicken Thighs recipe is bursting with flavor and is sure to become a family favorite.
Ingredients
For the Chicken:
- 6 bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
For the Chimichurri:
- 1 cup fresh parsley, finely chopped
- 1/4 cup fresh cilantro, optional, finely chopped
- 4 cloves garlic, minced
- 2 tablespoons red wine vinegar
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon dried oregano
- 1/3 cup olive oil
- Salt and pepper to taste
Instructions
- Preheat the Oven: Preheat the oven to 425°F (220°C).
- Season the Chicken: Pat chicken thighs dry and season both sides with salt, pepper, and smoked paprika.
- Sear the Chicken: Heat olive oil in a skillet, sear chicken skin-side down until golden brown.
- Roast: Transfer skillet to the oven and roast for 20-25 minutes or until internal temperature reaches 165°F (74°C).
- Make the Chimichurri: Combine parsley, cilantro, garlic, vinegar, red pepper flakes, oregano, and olive oil in a bowl. Season with salt and pepper.
- Finish and Serve: Let the chicken rest, then spoon chimichurri over the top before serving.
Notes
- Chimichurri can be made ahead and stored in the fridge for up to 3 days.
- For boneless thighs, reduce oven time by 5–7 minutes.
- Pairs well with rice, roasted potatoes, or grilled vegetables.
Nutrition
- Serving Size: 1 thigh with sauce
- Calories: 370
- Sugar: 0g
- Sodium: 440mg
- Fat: 28g
- Saturated Fat: 7g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 26g
- Cholesterol: 120mg
