Chimichurri Chicken Thighs (Print Version)
Juicy chicken thighs in vibrant chimichurri sauce, grilled to perfection.
# What You'll 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 Make It:
01 - In a large bowl, combine the parsley, oregano, garlic, shallot, olive oil, vinegar, red pepper flakes, salt, and black pepper. Mix thoroughly and allow the mixture to sit for at least 10 minutes to let the flavors meld.
02 - Measure out and set aside 1/3 cup of the chimichurri sauce specifically for serving.
03 - Pat the chicken thighs completely dry using paper towels. Generously season both sides of the thighs with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
04 - Place the seasoned chicken thighs into a zip-top bag or a shallow dish. Pour the remaining chimichurri marinade over the chicken, ensuring each piece is evenly coated. Seal the container and marinate in the refrigerator for at least 30 minutes, up to 4 hours.
05 - Preheat your grill to medium heat or your oven to 400°F.
06 - Remove the chicken from the marinade and shake off any excess liquid to prevent burning. Grill the thighs skin-side down over medium heat for 6 to 7 minutes per side, or until the internal temperature reaches 165°F and juices run clear. Alternatively, bake on a parchment-lined baking sheet for 25 to 30 minutes.
07 - Transfer the cooked chicken to a cutting board and let it rest for 5 minutes. Serve hot, drizzled with the reserved chimichurri sauce.
# Expert Advice:
01 -
- The sauce is so vibrant it makes even a Tuesday night feel like a weekend feast.
- It is incredibly forgiving and hard to mess up, no matter your skill level.
02 -
- Shake off the excess marinade before grilling to prevent the sugars from burning too quickly.
- Letting the sauce sit for at least ten minutes is crucial for developing that deep, herbaceous flavor.
03 -
- Chop the herbs very finely for a smoother texture that clings better to the chicken.
- Add a splash of lemon juice to the reserved sauce for an extra pop of brightness.