Chimichurri Chicken Thighs (Printable Version)
Juicy chimichurri chicken thighs grilled to perfection with zesty herbs.
# Ingredient List:
→ Chimichurri
01 - 1 cup fresh flat-leaf parsley, finely chopped
02 - 3 tablespoons fresh oregano, finely chopped (or 1 tablespoon dried oregano)
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 2.6 lbs)
11 - 1 teaspoon salt
12 - 1/2 teaspoon black pepper
# How to Make:
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 for flavors to meld.
02 - Reserve 1/3 cup of the chimichurri for serving.
03 - Pat the chicken thighs dry with paper towels. Season with salt and black pepper on both sides.
04 - Place chicken thighs in a zip-top bag or shallow dish. Pour remaining chimichurri over the chicken, turning to coat evenly. Marinate for at least 30 minutes, or up to 4 hours in the refrigerator.
05 - Preheat the grill or oven to 400°F.
06 - Remove excess marinade from the chicken (to avoid burning). Grill chicken thighs 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 for 25-30 minutes.
07 - Let rest 5 minutes. Serve hot, drizzled with reserved chimichurri.
# Expert Tips:
01 -
- The sauce brings an explosion of fresh, zesty flavor that wakes up your palate.
- It is incredibly forgiving and stays juicy even if you cook it a little too long.
02 -
- Shaking off the wet marinade prevents the sugar in the herbs from burning on the grill.
- Letting the cooked chicken rest is crucial for keeping the juices inside the meat.
03 -
- Chop the herbs very finely to ensure the sauce coats the chicken evenly.
- Do not be shy with the salt as it helps balance the acidity of the vinegar.