There’s something magical about a sauce that can transform the simplest ingredients into a meal that feels vibrant, fresh, and exciting. For me, that sauce is chimichurri. I first fell in love with its zesty, herby punch during a casual backyard gathering years ago, where it was slathered over grilled steak. I immediately wondered why I hadn't been putting it on everything, especially chicken. That’s how these Chimichurri Chicken Thighs became a staple in my kitchen. They are, without a doubt, the easiest weeknight dinner you’ll make, turning basic chicken into a juicy, flavor-packed masterpiece with minimal effort. It’s the kind of meal that makes you feel like a culinary rockstar, even on your busiest days.
The bold, fresh flavors of the Argentinian chimichurri cut through the richness of the chicken thighs perfectly, creating a balanced and utterly delicious one pan chicken dinner that everyone at the table will request again and again.
Table of Contents
Chimichurri Chicken Thighs Ingredients
Chimichurri Chicken Thighs start with a handful of fresh, simple ingredients that come together to create something truly special. The star is, of course, the vibrant green sauce.
For the Chimichurri Sauce:
- 1 cup fresh flat-leaf parsley, packed
- ¼ cup fresh oregano leaves
- 4 cloves garlic, minced
- ⅓ cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1 small shallot, finely chopped
- ½ teaspoon red pepper flakes (adjust to your heat preference)
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
For the Chicken:
- 2 pounds bone-in, skin-on chicken thighs
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Smart Swaps & Notes:
- Herbs: No fresh oregano? Use 2 teaspoons dried oregano, but fresh is highly recommended for the brightest flavor.
- Vinegar: Red wine vinegar is classic, but white wine vinegar or even fresh lemon juice will work in a pinch.
- Heat Level: Omit the red pepper flakes for a mild version, or add a fresh, chopped jalapeño for more kick.
- Chicken: You can use boneless, skinless chicken thighs for a faster cook time, or even chicken breasts, though thighs stay juicier.
Chimichurri Chicken Thighs Timing
This is where this easy chicken dinner truly shines. You can go from fridge to table in well under an hour.
- Prep Time: 10 minutes
- Cook Time: 30-35 minutes
- Total Time: 45 minutes
How to Make Chimichurri Chicken Thighs
The process for these baked chicken thighs is straightforward, letting the chimichurri do all the heavy lifting in the flavor department.
- Make the Chimichurri Sauce. In a food processor or blender, combine the parsley, oregano, garlic, shallot, red pepper flakes, salt, and pepper. Pulse a few times to roughly chop. With the processor running, slowly stream in the ⅓ cup of olive oil and the red wine vinegar until the sauce is well combined but still has some texture. Don't over-blend into a smooth puree; you want a rustic, saucy consistency. Set aside.
- Prepare the Chicken. Pat the chicken thighs completely dry with paper towels. This is a crucial step for getting crispy skin. Drizzle them with the 1 tablespoon of olive oil and rub it all over. Season both sides generously with the salt and pepper.
- Marinate (Optional but Recommended). Place the chicken thighs in a shallow dish or zip-top bag. Reserve about ¼ cup of the chimichurri sauce for serving later. Pour the remaining sauce over the chicken, turning to coat every piece thoroughly. For the best flavor, let it marinate for at least 30 minutes at room temperature, or up to 4 hours in the refrigerator. If you're in a huge rush, you can skip the marinating time—it will still be delicious!
- Cook to Perfection. Preheat your oven to 400°F (200°C). Arrange the marinated chicken thighs, skin-side up, in a single layer in a baking dish or oven-safe skillet. Spoon any excess marinade from the dish over the top.
- Bake. Transfer the dish to the preheated oven and bake for 30-35 minutes, or until the chicken skin is golden brown and crispy and the internal temperature reaches 165°F (74°C) when measured with a meat thermometer.
- Broil for Extra Crispiness (Optional). For an extra-crispy finish, switch your oven to a high broil for the last 2-3 minutes of cooking. Watch it closely to prevent burning!
- Rest and Serve. Remove the chicken from the oven and let it rest for 5 minutes. This allows the juices to redistribute throughout the meat, ensuring every bite is moist. Drizzle with the reserved fresh chimichurri sauce before serving.
Nutritional Information for Chimichurri Chicken Thighs
This dish is not only bursting with flavor but also packs a nutritious punch, making it a fantastic high-protein weeknight meal.
- Calories: ~385
- Protein: 28g
- Carbohydrates: 2g
- Fat: 30g
The fresh herbs are rich in antioxidants and vitamins, while the olive oil provides healthy monounsaturated fats. Chicken thighs offer a great source of protein and are more forgiving than breasts, staying juicy and tender.
Equipment Needed for Chimichurri Chicken Thighs
You don't need any fancy gadgets for this one pan chicken recipe.
- A food processor or blender (you can also chop everything very finely by hand)
- A 9x13 inch baking dish or a large oven-safe skillet
- Measuring cups and spoons
- Tongs
- Meat thermometer (highly recommended for perfect results every time)
Why You’ll Love These Chimichurri Chicken Thighs
- Explosive Flavor with Minimal Effort: The chimichurri sauce is a powerhouse, delivering a restaurant-quality taste from simple, fresh ingredients.
- Incredibly Juicy and Tender: Baking chicken thighs, especially with the bone-in and skin-on, guarantees a moist and flavorful result that’s hard to mess up.
- Perfect for Busy Schedules: With less than 10 minutes of active prep, this is the ultimate easy chicken dinner for hectic weeknights.
- Naturally Gluten-Free and Low-Carb: This meal fits seamlessly into various dietary lifestyles without any special adjustments.
- Endlessly Versatile: The leftovers are fantastic, and the method works just as well for other grilled chicken recipes.
Healthier Alternatives for Chimichurri Chicken Thighs
This recipe is already quite healthy, but you can easily tweak it to meet specific goals.
- Lower Fat: Use boneless, skinless chicken thighs and reduce the olive oil in the sauce by half, replacing it with a tablespoon or two of chicken broth.
- Higher Protein: Stick with the bone-in thighs as they are very satisfying, and serve with a side of quinoa or lentils.
- Dairy-Free & Gluten-Free: This recipe is naturally both, so no changes are needed!
Serving Suggestions for Chimichurri Chicken Thighs
The bold flavor of this chicken pairs beautifully with a variety of sides.
- For a Light Meal: Serve over a simple green salad or with a side of roasted asparagus.
- For a Heartier Plate: It's fantastic with a Greek-inspired sheet pan dinner featuring potatoes and peppers, or with a big scoop of cilantro lime rice.
- For a Summer Feast: This is the perfect main course for a cookout, alongside other grilled favorites like Pineapple Chicken Kabobs.
Common Mistakes to Avoid
- Skipping the Drying Step: Not patting the chicken skin dry will result in steamed, rubbery skin instead of crispy, golden skin.
- Over-Processing the Chimichurri: You want a textured sauce, not a smooth green paste. A few pulses is all it takes.
- Not Using a Thermometer: Guessing when chicken is done can lead to dry, overcooked meat or, worse, undercooked meat. A quick check with a thermometer is foolproof.
- Skipping the Resting Time: Cutting into the chicken immediately will cause all the delicious juices to run out onto the plate. Let it rest!
Storing and Reheating Chimichurri Chicken Thighs
- Storing: Place leftover chicken in an airtight container in the refrigerator for up to 3-4 days. Store any extra chimichurri sauce separately.
- Freezing: You can freeze the cooked chicken for up to 3 months. Thaw overnight in the refrigerator before reheating. The chimichurri sauce can also be frozen, though the herbs may darken slightly.
- Reheating: For the best texture, reheat chicken in an air fryer or a 350°F (175°C) oven until warm. This will help re-crisp the skin. Microwaving is quick but will make the skin soft.
The Final Word on Chimichurri Chicken Thighs
This recipe is a true testament to how a few fresh ingredients can create a meal that is far greater than the sum of its parts. These Chimichurri Chicken Thighs are juicy, flavorful, and so simple to prepare, making them a reliable go-to for any night of the week. Whether you're looking for a new high-protein chicken idea or just want to break out of a dinner rut, this dish delivers.
I hope this becomes a new favorite in your home! I’d love to hear how your Chimichurri Chicken Thighs turn out—leave a comment below and tell me all about it. And don’t forget to snap a photo and tag @Stacksipsnack on Pinterest so I can see your beautiful creation
FAQs about Chimichurri Chicken Thighs
How long should I marinate chicken in chimichurri?
For optimal flavor, marinate Chimichurri Chicken Thighs for at least 30 minutes, but ideally 2-4 hours. You can marinate them overnight (up to 12 hours) for deeper flavor, but avoid much longer due to the acid in the chimichurri.
What goes well with Chimichurri Chicken Thighs?
Chimichurri Chicken Thighs pair wonderfully with various sides. Consider roasted vegetables (like potatoes, asparagus, or bell peppers), a simple green salad, cilantro-lime rice, or grilled corn on the cob.
Can you cook chicken directly in chimichurri sauce?
Yes, chimichurri is excellent for cooking chicken. It works perfectly as a marinade before grilling, baking, or pan-searing. It can also be brushed onto the chicken during the last few minutes of cooking, or served as a fresh finishing sauce.
Is chimichurri a healthy sauce for chicken?
Generally, yes. Traditional chimichurri is made with fresh ingredients like parsley, oregano, garlic, olive oil, and vinegar. This makes it rich in antioxidants and healthy monounsaturated fats, offering a fresh and flavorful alternative to heavier cream-based sauces.
How do you store leftover Chimichurri Chicken Thighs?
Store leftover Chimichurri Chicken Thighs in an airtight container in the refrigerator for up to 3-4 days. For longer storage, they can be frozen for 2-3 months. Reheat gently to prevent drying out.
Can chimichurri be used as both a marinade and a serving sauce?
Absolutely! Chimichurri is incredibly versatile. However, if you plan to use it as both a marinade and a serving sauce, always set aside a portion for serving *before* it comes into contact with raw chicken to prevent cross-contamination.
Chimichurri Chicken Thighs
These Chimichurri Chicken Thighs are juicy, flavorful, and so simple to prepare, making them a reliable go-to for any night of the week. The bold, fresh flavors of Argentinian chimichurri cut through the richness of the chicken thighs perfectly, creating a balanced and utterly delicious one pan chicken dinner.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baked
- Cuisine: Argentinian
- Diet: Gluten Free
Ingredients
- For the Chimichurri Sauce:
- 1 cup fresh flat-leaf parsley, packed
- ¼ cup fresh oregano leaves
- 4 cloves garlic, minced
- ⅓ cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1 small shallot, finely chopped
- ½ teaspoon red pepper flakes
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- For the Chicken:
- 2 pounds bone-in, skin-on chicken thighs
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Instructions
- Make the Chimichurri Sauce. In a food processor or blender, combine the parsley, oregano, garlic, shallot, red pepper flakes, salt, and pepper. Pulse a few times to roughly chop. With the processor running, slowly stream in the ⅓ cup of olive oil and the red wine vinegar until the sauce is well combined but still has some texture. Set aside.
- Prepare the Chicken. Pat the chicken thighs completely dry with paper towels. Drizzle them with the 1 tablespoon of olive oil and rub it all over. Season both sides generously with the salt and pepper.
- Marinate (Optional but Recommended). Place the chicken thighs in a shallow dish or zip-top bag. Reserve about ¼ cup of the chimichurri sauce for serving later. Pour the remaining sauce over the chicken, turning to coat every piece thoroughly. Let it marinate for at least 30 minutes at room temperature, or up to 4 hours in the refrigerator.
- Cook to Perfection. Preheat your oven to 400°F (200°C). Arrange the marinated chicken thighs, skin-side up, in a single layer in a baking dish or oven-safe skillet. Spoon any excess marinade from the dish over the top.
- Bake. Transfer the dish to the preheated oven and bake for 30-35 minutes, or until the chicken skin is golden brown and crispy and the internal temperature reaches 165°F (74°C).
- Broil for Extra Crispiness (Optional). For an extra-crispy finish, switch your oven to a high broil for the last 2-3 minutes of cooking. Watch it closely to prevent burning.
- Rest and Serve. Remove the chicken from the oven and let it rest for 5 minutes. Drizzle with the reserved fresh chimichurri sauce before serving.
Notes
Smart Swaps: No fresh oregano? Use 2 teaspoons dried oregano. Red wine vinegar can be substituted with white wine vinegar or fresh lemon juice. Omit red pepper flakes for a mild version, or add a fresh chopped jalapeño for more kick. You can use boneless, skinless chicken thighs for a faster cook time. Common Mistakes: Don't skip patting the chicken skin dry for crispy results. Don't over-process the chimichurri - you want texture, not a smooth paste. Always use a meat thermometer for perfect doneness. Let the chicken rest before serving to keep it juicy.
Nutrition
- Serving Size: 1 chicken thigh
- Calories: 385
- Sugar: 0g
- Sodium: 450mg
- Fat: 30g
- Saturated Fat: 7g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 145mg
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