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Chimichurri Chicken Thighs

Crispy chimichurri chicken thighs with fresh herb sauce.
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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.

Ingredients

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  • For the Chimichurri Sauce:
  • 1 cup fresh flat-leaf parsley, packed
  • 1/4 cup fresh oregano leaves
  • 4 cloves garlic, minced
  • 1/3 cup extra virgin olive oil
  • 3 tablespoons red wine vinegar
  • 1 small shallot, finely chopped
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • For the Chicken:
  • 2 pounds bone-in, skin-on chicken thighs
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper

Instructions

  1. 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 1/3 cup of olive oil and the red wine vinegar until the sauce is well combined but still has some texture. Set aside.
  2. 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.
  3. Marinate (Optional but Recommended). Place the chicken thighs in a shallow dish or zip-top bag. Reserve about 1/4 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.
  4. 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.
  5. 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).
  6. 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.
  7. 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

Find it online: https://www.stacksipsnack.com/chimichurri-chicken-thighs/