Chimichurri Chicken Thighs
Juicy chicken thighs marinated in a vibrant, herby chimichurri sauce and baked to perfection. This dish combines bold flavors with minimal effort, making it an ideal choice for weeknight dinners or meal prep.
Equipment
- Mixing bowls (large and small)
- Whisk
- Baking sheet or oven-safe skillet
- Parchment paper or aluminum foil (optional, for easy cleanup)
- Knife and cutting board (for chopping herbs)
- Measuring cups and spoons
- Tongs or spatula
Ingredients
- For the Chimichurri Sauce:
- 1 cup fresh parsley chopped
- 1/4 cup fresh cilantro chopped, optional
- 3 garlic cloves minced
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes optional, for heat
- Salt and pepper to taste
- For the Chicken:
- 6 bone-in skin-on chicken thighs (or boneless, skinless for a lighter option)
- Salt and pepper to taste
- Optional: Lemon wedges for serving
Instructions
- Prepare the Chimichurri Sauce :
- In a mixing bowl, combine the chopped parsley, cilantro (if using), minced garlic, olive oil, red wine vinegar, dried oregano, red pepper flakes (if using), salt, and pepper. Whisk until well combined. Set aside.
- Marinate the Chicken :
- Pat the chicken thighs dry with paper towels and season both sides with salt and pepper.
- Place the chicken thighs in a large bowl or resealable plastic bag. Pour half of the chimichurri sauce over the chicken, ensuring each piece is evenly coated. Reserve the remaining sauce for serving.
- Cover the bowl or seal the bag and let the chicken marinate in the refrigerator for at least 30 minutes (or up to 4 hours for deeper flavor).
- Preheat the Oven :
- Preheat your oven to 400°F (200°C). Line a baking sheet or oven-safe skillet with parchment paper or aluminum foil for easy cleanup.
- Arrange the Chicken :
- Remove the chicken from the marinade and place the thighs on the prepared baking sheet or skillet, skin-side up. Discard any leftover marinade that came into contact with raw chicken.
- Bake the Chicken :
- Bake in the preheated oven for 35–40 minutes (or 25–30 minutes for boneless, skinless thighs), or until the internal temperature reaches 165°F (74°C) and the skin is crispy and golden brown.
- Serve :
- Transfer the chicken thighs to a serving platter. Drizzle with the reserved chimichurri sauce and garnish with lemon wedges if desired. Serve warm with your favorite sides.
Notes
Substitute chicken thighs with drumsticks or breasts for variety.
Use store-bought chimichurri sauce for a quicker version, though homemade is highly recommended for freshness.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.
Freeze cooked chicken (without sauce) for up to 3 months. Thaw overnight in the refrigerator before reheating.
Use store-bought chimichurri sauce for a quicker version, though homemade is highly recommended for freshness.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.
Freeze cooked chicken (without sauce) for up to 3 months. Thaw overnight in the refrigerator before reheating.