Chimichurri Chicken Thighs

Chimichurri chicken thighs became my weekend grilling tradition after I tasted something similar at a local food market and couldn’t stop thinking about the tangy herbs and crispy chicken skin. I came home determined to recreate that flavor and the first time I nailed the balance of garlic, vinegar, and fresh parsley I knew I had something special.

Now it’s one of my go-to recipes when I want something bold and satisfying because the juicy chicken paired with vibrant chimichurri sauce always feels exciting and fresh whether I serve it with rice, salad, or roasted veggies.

Ingredients :

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• Bone-in skin-on chicken thighs – Stay extra juicy during cooking and the skin gets beautifully crispy.
• Olive oil – Helps sear the chicken and carries the flavor of the sauce.
• Fresh parsley – The base of the chimichurri bringing bold herbal brightness.
• Garlic – Adds punchy, savory flavor to the sauce and the chicken.
• Red wine vinegar – Brings tang and cuts through the richness.
• Dried oregano – Boosts the herby flavor with earthiness.
• Red pepper flakes – Adds just the right amount of heat.
• Salt – Brings out all the flavors and seasons the chicken inside and out.
• Black pepper – Adds mild spice and balance.

Tools You’ll Need

• Cast iron skillet or oven-safe pan – Perfect for crisping the chicken and finishing it in the oven.
• Knife – For chopping herbs and mincing garlic.
• Cutting board – Used to prep everything safely.
• Mixing bowl – Great for stirring together the chimichurri.
• Whisk or spoon – To blend the chimichurri ingredients evenly.
• Tongs – Helps flip the chicken without losing that crispy skin.
• Oven – Finishes the cooking and ensures everything stays juicy.

Instructions

Step 1: Make the Chimichurri

I start by mixing finely chopped parsley, minced garlic, olive oil, red wine vinegar, oregano, red pepper flakes, salt, and black pepper in a bowl then I set it aside so the flavors can meld.

Step 2: Season the Chicken

I pat the chicken thighs dry and season both sides with salt and pepper so the skin crisps up and the inside stays flavorful.

Step 3: Sear the Chicken

I heat olive oil in a cast iron skillet over medium-high heat then I add the chicken thighs skin-side down and let them cook for 7–8 minutes without moving them so they develop a golden crust.

Step 4: Flip and Roast

I flip the chicken, spoon a little chimichurri over each piece, and transfer the skillet to a 400°F oven for about 20–25 minutes until the chicken is fully cooked.

Step 5: Rest and Serve

Once out of the oven I let the chicken rest for 5 minutes then I spoon more fresh chimichurri on top before serving.

Tips

If I want to prep ahead I make the chimichurri a day early it gets even better as it sits. You can also grill the chicken instead of baking for a smoky twist. And if you’re serving a crowd this recipe doubles easily and still feels special.

Ways to Serve

These chimichurri chicken thighs go beautifully with rice, quinoa, or roasted potatoes. I also love pairing them with grilled vegetables or a crisp salad. They’re flavorful enough to serve on their own too for a low-carb meal.

Frequently Asked Questions

Can I use boneless chicken for Chimichurri Chicken Thighs?

Yes! Boneless thighs work great just reduce the cook time slightly and watch for doneness.

How do I store leftover Chimichurri Chicken Thighs?

Store them in an airtight container in the fridge for up to 4 days. Reheat gently and top with extra chimichurri.

Is it okay to use cilantro in Chimichurri Chicken Thighs?

Absolutely. You can replace some or all of the parsley with cilantro for a slightly different flavor.

See You in the Kitchen

I hope you give these chimichurri chicken thighs a try! They’re bold, juicy, and full of flavor and they always feel like a little celebration on a plate. Let me know how yours turned out!

Happy Cooking!

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