Chimichurri Chicken Thighs (Printable version)
Juicy chicken thighs in zesty chimichurri sauce, grilled for a flavorful main dish.
# What you need:
→ Chimichurri
01 - 1 cup fresh flat-leaf parsley, finely chopped
02 - 3 tablespoons fresh oregano, finely chopped
03 - 4 cloves garlic, minced
04 - 1 small shallot, finely chopped
05 - 1/2 cup extra-virgin olive oil
06 - 3 tablespoons red wine vinegar
07 - 1 teaspoon red pepper flakes
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon freshly ground black pepper
→ Chicken
10 - 8 bone-in, skin-on chicken thighs (about 2.5 lbs)
11 - 1 teaspoon salt
12 - 1/2 teaspoon black pepper
# How To:
01 - In a bowl, combine parsley, oregano, garlic, shallot, olive oil, vinegar, red pepper flakes, salt, and black pepper. Mix well, then let sit for at least 10 minutes to meld flavors.
02 - Reserve 1/3 cup of the chimichurri for serving.
03 - Pat chicken thighs dry with paper towels. Season with salt and black pepper on both sides.
04 - Place chicken in a zip-top bag or shallow dish. Pour remaining chimichurri over chicken, turning to coat evenly. Marinate for at least 30 minutes, or up to 4 hours in the refrigerator.
05 - Preheat the grill to 400°F.
06 - Remove excess marinade from chicken to avoid burning. Grill skin-side down over medium heat for 6-7 minutes per side, or until cooked through and juices run clear (internal temp 165°F). Alternatively, bake on a parchment-lined sheet at 400°F for 25-30 minutes.
07 - Let chicken rest for 5 minutes. Serve hot, drizzled with reserved chimichurri.
# Expert Advice:
01 -
- The marinade keeps the chicken impossibly juicy while infusing every bite with zesty flavor.
- It comes together quickly but tastes like it required hours of effort.
02 -
- Pat the chicken skin very dry before cooking to ensure it gets crispy rather than soggy.
- Letting the chimichurri sit for at least ten minutes is non-negotiable for the best flavor.
03 -
- Double the chimichurri recipe and keep the extra in the fridge for salad dressings or dipping bread.
- If the garlic flavor is too strong, let the sauce sit longer to mellow out before using.