why make this recipe
Chimichurri Chicken Thighs are a delicious way to enjoy the juicy flavors of chicken paired with a fresh, vibrant chimichurri sauce. This recipe is simple to make and brings a taste of Argentina right to your dinner table. The blend of herbs, garlic, and tangy vinegar in the chimichurri creates a fantastic contrast to the savory chicken. Plus, it’s a great dish for family meals or gatherings and pairs well with many sides.
how to make Chimichurri Chicken Thighs
Ingredients:
- 4 bone-in, skin-on chicken thighs (about 1.5 lbs)
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 tablespoon olive oil (for cooking)
- 1 cup fresh parsley, finely chopped
- 1/2 cup fresh cilantro, finely chopped
- 3 garlic cloves, finely chopped
- 1/2 teaspoon red chili flakes (adjust to taste)
- 2 tablespoons red wine vinegar
- 2 tablespoons fresh lemon juice
- 1/3 cup extra virgin olive oil
- Salt, to taste
- Freshly ground black pepper, to taste
Directions:
- Finely chop the parsley, cilantro, and garlic. In a bowl, combine these herbs with red chili flakes, red wine vinegar, lemon juice, salt, pepper, and olive oil. Mix well and set aside to allow flavors to meld.
- Pat the chicken thighs dry with paper towels. Season both sides generously with salt and freshly ground black pepper to enhance the natural flavors.
- Heat a skillet over medium-high heat and add a splash of olive oil. Place the chicken thighs skin side down and cook for 5–7 minutes until golden and crispy. Flip and cook the other side for 6–8 minutes until the internal temperature reaches 165°F (74°C).
- Remove the chicken from heat and spoon the chimichurri sauce generously over the top. Allow the chicken to rest for a few minutes to absorb the sauce, then serve hot with your favorite sides.
how to serve Chimichurri Chicken Thighs
Chimichurri Chicken Thighs are great served with rice, mashed potatoes, or a fresh salad. You can also include some grilled vegetables or crusty bread to soak up the tasty chimichurri sauce. This dish is also perfect for leftovers, making it a versatile option for meal planning.
how to store Chimichurri Chicken Thighs
To store Chimichurri Chicken Thighs, let them cool completely, then place them in an airtight container. They can be stored in the refrigerator for up to 3 days. For longer storage, you can freeze the chicken thighs for up to 3 months. Just ensure to separate them from the chimichurri sauce before freezing.
tips to make Chimichurri Chicken Thighs
- Make sure to pat the chicken dry before seasoning to help it get crispy when cooking.
- Allow the chimichurri sauce to sit for at least 15 minutes before serving. This helps the flavors to blend perfectly.
- Adjust the amount of red chili flakes based on your spice preference; it can be milder or hotter according to your taste.
variation
If you prefer a different type of meat, you can use pork chops or even shrimp in this recipe. The chimichurri sauce works well with various proteins, offering a refreshing twist no matter what you choose.
FAQs
Can I make chimichurri in advance?
Yes, you can prepare the chimichurri sauce a day in advance. Just keep it in the refrigerator in an airtight container. Let it come to room temperature before serving.
What can I serve with Chimichurri Chicken Thighs?
You can pair this dish with rice, quinoa, grilled vegetables, or a fresh salad. Crusty bread is also a great addition!
Can I use boneless chicken thighs?
Yes, you can use boneless chicken thighs. Just adjust the cooking time, as boneless thighs will cook faster than bone-in thighs. Cook until they reach the internal temperature of 165°F (74°C).