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overhead view of Chimichurri Chicken Thighs with arugula salad on a plate
Olga

Chimichurri Chicken Thighs

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Chimichurri chicken thighs are marinated in a fresh herb and garlic sauce, then cooked and topped with more chimichurri. Serve with cilantro lime rice, crispy yuca fries, or a balsamic arugula salad.
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Prep Time 10 minutes
Cook Time 30 minutes
Marinate 10 minutes
Total Time 50 minutes
Servings: 4 people
Course: Dinner, Lunch, Main Course
Cuisine: American, Argentina
Ingredients Equipment Method Notes

Ingredients
  

  • 4 bone-in skin-on chicken thighs
  • 1 cup fresh parsley finely chopped
  • 1 cup fresh cilantro finely chopped
  • 3 cloves garlic minced
  • 3 tbsp red wine vinegar
  • ½ cup olive oil
  • ½ tsp red pepper flakes adjust to taste
  • 1½ tsp dried oregano
  • 1½ tsp salt
  • ¾ tsp black pepper

Equipment

  • 1 Mixing Bowl
  • 1 Measuring cups & spoons
  • 1 Sharp Knife
  • 1 Cutting Board
  • 1 Baking Dish
  • 1 Parchment paper or foil

Method
 

  1. Prep: Finely chop 1 cup fresh parsley and 1 cup fresh cilantro, mince 3 cloves garlic, measure out ½ cup olive oil, 3 tbsp red wine vinegar, and spices. Pat 4 chicken thighs dry with paper towels.
  2. On a cutting board, finely chop parsley and cilantro. Transfer to a bowl and mix in garlic, red wine vinegar, olive oil, red pepper flakes, oregano, salt, and black pepper. Set aside half in a glass jar and store it in the fridge until ready to serve.
  3. Place chicken in a bowl or zip-top bag. Pour the remaining chimichurri over it, toss to coat, and marinate for at least 30 minutes (or up to overnight).
  4. Preheat oven to 400°F. Remove chicken from marinade and place skin-side up on the baking dish. Bake for 35-40 minutes until cooked through (165°F internal temp).
  5. Turn oven to broil and broil chicken for 2-3 minutes until crispy and golden. Watch closely!
  6. Let chicken rest for 5 minutes, then drizzle with the reserved chimichurri from the fridge. Serve warm!

Notes

Tips

Let the chicken marinate – Even 30 minutes makes a difference.
Use fresh herbs – Dried herbs won’t give the same flavor.
Save extra sauce – Chimichurri is great on steak, fish, or veggies.

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