If you are craving a dish that’s bursting with vibrant flavors and perfectly crispy chicken skin, this Chimichurri Chicken Thighs Recipe is absolutely going to become your new favorite. With juicy, tender chicken thighs roasted to golden perfection and topped with a fresh, zesty chimichurri sauce, this recipe brings a wonderful balance of smoky, garlicky, and herbaceous notes that will leave you wanting more. Whether you’re cooking for weeknight family dinners or a weekend gathering, this dish proves that simple ingredients can create unforgettable meals.
Ingredients You’ll Need
Every ingredient in this recipe plays a key role, from the rich chicken thighs that provide hearty flavor and moisture, to the herbs and spices that brighten the dish with fresh and smoky undertones. These pantry staples come together to create a dish that tastes complicated but is surprisingly easy to make.
- Chicken thighs (6 bone-in, skin-on): The perfect cut for juicy, flavorful meat and crisp skin.
- Olive oil (2 tablespoons + 1/3 cup for chimichurri): Adds richness and helps build a golden crust and silky sauce.
- Salt (1 teaspoon, plus to taste): Brings out the natural flavors of the chicken and herbs.
- Black pepper (1/2 teaspoon, plus to taste): Adds a gentle heat and depth.
- Smoked paprika (1/2 teaspoon): Provides a subtle smoky warmth that elevates the chicken.
- Fresh parsley (1 cup, finely chopped): The vibrant base of the chimichurri, giving freshness and color.
- Fresh cilantro (1/4 cup, finely chopped, optional): Adds a bright, citrusy note—a personal touch you can include or leave out.
- Garlic (4 cloves, minced): Gives the sauce its signature pungency and warmth.
- Red wine vinegar (2 tablespoons): Offers a tangy zing to balance the herbs and oil.
- Red pepper flakes (1/2 teaspoon): Delivers just the right amount of heat to keep things lively.
- Dried oregano (1/2 teaspoon): Adds an earthy herbal note, deepening the flavor of the chimichurri.
How to Make Chimichurri Chicken Thighs Recipe
Step 1: Prepare and Season the Chicken
Start by preheating your oven to 425°F (220°C), which ensures a hot environment for perfectly crisp skin. Pat the chicken thighs dry with paper towels—this simple step is crucial for achieving that irresistible golden crust. Season both sides liberally with salt, pepper, and smoked paprika to infuse flavors deep into the meat and add a subtle smoky touch.
Step 2: Sear the Chicken Thighs
Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Lay the chicken thighs skin-side down in the pan and sear without moving them for 4 to 5 minutes. You’re looking for that gorgeous golden-brown skin that cracks and crunches. Once achieved, flip the thighs carefully to prepare for roasting.
Step 3: Roast to Perfection
Transfer the skillet to your preheated oven and roast the chicken for 20 to 25 minutes. This allows the thighs to cook through while remaining juicy inside. Use a meat thermometer to check for an internal temperature of 165°F (74°C), ensuring the chicken is safe and perfectly cooked.
Step 4: Whip Up Fresh Chimichurri Sauce
While the chicken roasts, prepare the lively chimichurri that truly makes this Chimichurri Chicken Thighs Recipe stand out. Combine the finely chopped parsley, cilantro (if using), minced garlic, red wine vinegar, red pepper flakes, dried oregano, and olive oil in a bowl. Stir everything thoroughly and season with salt and pepper to balance the flavors. This fresh sauce ties all the elements of the dish together with herbal brightness and a little kick.
Step 5: Rest and Serve
Once your chicken is out of the oven, let it rest for about 5 minutes. Resting locks in the juices and keeps the meat tender. Spoon generous amounts of that vibrant chimichurri over each thigh just before serving. This final step adds a burst of flavor and freshness that’s simply irresistible.
How to Serve Chimichurri Chicken Thighs Recipe
Garnishes
Simple garnishes make all the difference. Fresh extra parsley leaves or a sprinkle of finely chopped cilantro brighten the plate visually and add an extra herbal note. A few thin lemon wedges served alongside can invite your guests to add a bright squeeze of citrus, elevating the dish even more.
Side Dishes
This Chimichurri Chicken Thighs Recipe pairs beautifully with a variety of sides. Roasted potatoes soak up any extra sauce, while fluffy rice provides a neutral base that complements the bold flavors. Grilled or steamed vegetables add freshness and color, bringing balance to the meal without overshadowing the chicken’s star quality.
Creative Ways to Present
Craving something unique? Try serving the chicken sliced over a bed of mixed greens tossed with a simple vinaigrette for a light, satisfying salad. Or pile the chimichurri thighs atop warm tortillas with avocado and pickled onions for a vibrant twist on tacos. Presentation can turn this humble dish into an eye-catching centerpiece for any meal.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store them in an airtight container in the refrigerator. The chicken will stay tasty for up to 3 days. Keeping the chimichurri separate prevents it from wilting and lets you maintain that fresh herb flavor when reheating.
Freezing
You can freeze cooked chicken thighs wrapped tightly in foil and sealed in a freezer bag for up to 2 months. The sauce is best made fresh, but you can freeze chimichurri in a small container for up to 1 month, just stir well after thawing.
Reheating
To reheat, warm the chicken gently in the oven at 325°F (160°C) until heated through to avoid drying it out. Alternatively, you can use a stovetop skillet over medium heat. Add the chimichurri fresh after reheating to maintain its bright and zesty flavor.
FAQs
Can I use boneless chicken thighs for this recipe?
Absolutely! Boneless thighs will cook faster, so reduce the oven roasting time by about 5 to 7 minutes. Keep an eye on them to ensure they stay juicy and tender.
Is cilantro necessary in the chimichurri sauce?
Cilantro is optional and adds a fresh, citrusy note, but if you’re not a fan, you can leave it out or substitute with more parsley. The sauce still tastes fantastic either way.
Can this recipe be made gluten-free?
Yes, this Chimichurri Chicken Thighs Recipe is naturally gluten-free as it uses fresh herbs, spices, and simple ingredients without any gluten-containing additives.
How spicy is the chimichurri sauce?
The red pepper flakes provide a gentle heat that complements the herbs. You can adjust the amount to make it milder or spicier depending on your preference.
Can I prepare the chimichurri sauce in advance?
Definitely. Making the sauce up to 3 days ahead allows the flavors to meld beautifully. Just store it in the refrigerator and bring it to room temperature before serving for the best taste.
Final Thoughts
I cannot recommend this Chimichurri Chicken Thighs Recipe enough for anyone looking to impress family or friends with minimal fuss and maximum flavor. It strikes the perfect balance between juicy, crispy chicken and a bright, herby sauce that lifts the dish to new heights. Give it a try—you might just find it becomes your go-to dinner for any occasion.
Print
Chimichurri Chicken Thighs Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Argentinian, American
- Diet: Gluten Free
Description
These Chimichurri Chicken Thighs are a flavorful and juicy main course featuring bone-in, skin-on chicken thighs perfectly seared and roasted, then topped with a fresh, vibrant chimichurri sauce made from parsley, garlic, and herbs. This dish showcases an irresistible combination of crispy skin and zesty sauce that’s easy to prepare and sure to impress.
Ingredients
Chicken
- 6 bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
Chimichurri Sauce
- 1 cup fresh parsley, finely chopped
- 1/4 cup fresh cilantro (optional), finely chopped
- 4 cloves garlic, minced
- 2 tablespoons red wine vinegar
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon dried oregano
- 1/3 cup olive oil
- Salt and pepper to taste
Instructions
- Preheat and Season: Preheat your oven to 425°F (220°C). Pat the chicken thighs dry with paper towels to ensure crispy skin. Season both sides evenly with salt, black pepper, and smoked paprika.
- Sear the Chicken: Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Place the chicken thighs skin-side down and sear them for 4 to 5 minutes until the skin turns golden brown and crispy, creating a flavorful crust.
- Roast the Chicken: Flip the chicken thighs so the skin side is up. Transfer the skillet directly into the preheated oven and roast the chicken for 20 to 25 minutes. Cook until the internal temperature reaches 165°F (74°C), ensuring the chicken is fully cooked and juicy.
- Prepare Chimichurri Sauce: While the chicken roasts, combine chopped parsley, cilantro (if using), minced garlic, red wine vinegar, red pepper flakes, dried oregano, and olive oil in a bowl. Stir well and season with salt and pepper to taste.
- Rest and Serve: After roasting, remove the chicken from the oven and let it rest for 5 minutes to allow the juices to redistribute. Spoon the prepared chimichurri sauce generously over the chicken thighs and serve immediately for the best flavor.
Notes
- Chimichurri sauce can be made ahead of time and stored in the refrigerator for up to 3 days, allowing flavors to deepen.
- If using boneless chicken thighs, reduce the oven roasting time by 5 to 7 minutes to prevent overcooking.
- This dish pairs wonderfully with sides like rice, roasted potatoes, or grilled vegetables for a complete meal.
