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
Scale
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
