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Chimichurri chicken thighs are a culinary delight that brings the vibrant flavors of Argentina right to your dinner table. This dish is a perfect example of how simple ingredients can create an explosion of flavor, making it a favorite among home cooks and food enthusiasts alike. The star of this recipe, the chimichurri sauce, is a classic Argentine condiment known for its fresh, herbaceous notes and a kick of garlic. Traditionally served with grilled meats, chimichurri has become a staple in Latin American cuisine, celebrated for its versatility and robust flavor.

Chimichurri Chicken Thighs

Looking for a flavorful twist on chicken? Try these Chimichurri Chicken Thighs! Marinated in a vibrant blend of parsley, garlic, and spices, these juicy, skin-on thighs are perfect for grilling or baking. The chimichurri sauce adds a zesty kick, making it an ideal dish for any occasion. Serve with extra chimichurri on the side for a burst of flavor. Ready in just under 3 hours, this recipe is sure to impress your guests!
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Ingredients
  

4 bone-in, skin-on chicken thighs

1 cup fresh parsley, finely chopped

1/2 cup olive oil

1/4 cup red wine vinegar

4 cloves garlic, minced

1 teaspoon red pepper flakes (adjust for spice preference)

1 teaspoon dried oregano

Salt and pepper to taste

Juice of 1 lemon

Instructions
 

Prepare the Chimichurri Sauce: In a mixing bowl, combine the chopped parsley, olive oil, red wine vinegar, minced garlic, red pepper flakes, dried oregano, lemon juice, salt, and pepper. Mix well until all ingredients are thoroughly combined. Adjust seasoning to taste, then set aside about 1/3 of the chimichurri for serving.

    Marinate the Chicken: Place the chicken thighs in a large resealable plastic bag or a shallow dish. Pour about 2/3 of the chimichurri sauce over the thighs, ensuring they are well-coated. Seal the bag or cover the dish and marinate in the refrigerator for at least 2 hours, preferably overnight for maximum flavor.

      Preheat the Grill or Oven: If using a grill, preheat it to medium-high heat. If using an oven, preheat to 400°F (200°C).

        Cook the Chicken: Remove the chicken thighs from the marinade, letting excess drip off. If grilling, place the thighs skin-side down on the grill. Cook for about 7-10 minutes until the skin is crispy and has grill marks. Flip and cook for an additional 7-10 minutes until the internal temperature reaches 165°F (75°C). If baking, place the thighs skin-side up on a baking sheet and bake for 35-40 minutes, or until cooked through and skin is crispy.

          Serve: Transfer the chicken thighs to a serving platter. Drizzle the reserved chimichurri sauce over the top. Serve with additional chimichurri on the side for dipping.

            Garnish: Optional - garnish with extra fresh parsley or lemon wedges for added freshness.

              Prep Time: 15 minutes | Total Time: 2 hours 55 minutes (including marination) | Servings: 4