Chimichurri Chicken Thighs (Printer-friendly)
Juicy grilled thighs in zesty chimichurri sauce.
# What You Need:
→ For the 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
→ For the Chicken
10 - 8 bone-in, skin-on chicken thighs
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 set aside for at least 10 minutes to allow the flavors to meld.
02 - Measure out and reserve 1/3 cup of the prepared chimichurri sauce specifically for serving later.
03 - Use paper towels to pat the chicken thighs completely dry. Season both sides generously with the 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 sauce over the chicken, ensuring pieces are turned to coat evenly. Marinate in the refrigerator for at least 30 minutes, or up to 4 hours for deeper flavor.
05 - Preheat the grill to medium heat or the oven to 400°F (200°C).
06 - Remove the chicken from the marinade, shaking off excess liquid to prevent burning. Grill the thighs skin-side down for 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C). If baking, arrange on a parchment-lined sheet and cook for 25-30 minutes.
07 - Allow the cooked chicken to rest for 5 minutes before serving. Drizzle with the reserved chimichurri sauce.
# Expert Tips:
01 -
- The sauce creates an incredible crust that locks in all the juices.
- It brings the bold flavors of Argentine steakhouse cooking right to your kitchen table.
02 -
- Shake off the excess marinade before grilling to prevent painful flare ups from the oil.
- Letting the sauce sit for ten minutes before using it allows the flavors to meld properly.
03 -
- Make a double batch of the chimichurri because it keeps in the fridge for a week.
- Bring the chicken to room temperature before cooking to ensure even searing.