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Chimichurri, a vibrant sauce hailing from Argentina, has long been celebrated for its fresh flavors and versatility. Traditionally made with parsley, garlic, vinegar, and oil, it serves as a delightful accompaniment to grilled meats, enhancing their flavors and adding a burst of freshness. The beauty of chimichurri lies not only in its simplicity but also in its ability to elevate a dish with minimal effort.

Chimichurri Chicken Thighs

Transform your dinner with these Chimichurri Chicken Thighs, bursting with flavor and a zesty twist! This recipe features juicy bone-in chicken thighs marinated in a vibrant mix of parsley, cilantro, garlic, and spices, grilled or baked to perfection. Easy to prepare and perfect for any occasion, serve it with your favorite sides for a delicious meal. Ready in just 1 hour and 15 minutes, it’s a dish your family will love!
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Ingredients
  

4 bone-in, skin-on chicken thighs

Salt and pepper, to taste

1 cup fresh parsley, finely chopped

1/2 cup fresh cilantro, finely chopped

4 cloves garlic, minced

1 tsp red pepper flakes (adjust to taste)

1/2 cup olive oil

3 tbsp red wine vinegar

Juice of 1 lemon

1 tsp smoked paprika

Optional: lemon wedges, for serving

Instructions
 

Prepare the Marinade: In a medium bowl, combine the chopped parsley, cilantro, minced garlic, red pepper flakes, olive oil, red wine vinegar, lemon juice, and smoked paprika. Mix well and season with salt and pepper to taste.

    Marinate the Chicken: Place the chicken thighs in a large resealable plastic bag or a shallow dish. Pour half of the chimichurri marinade over the chicken, making sure all pieces are well coated. Seal the bag or cover the dish and refrigerate for at least 1 hour (up to overnight for more flavor).

      Preheat the Grill/Oven: If using a grill, preheat it to medium-high heat. For oven cooking, preheat your oven to 425°F (220°C).

        Grill or Bake the Chicken:

          - Grilling: Remove chicken from marinade, shaking off excess. Grill the chicken thighs skin side down for about 6-7 minutes, then flip and cook for another 6-7 minutes or until the internal temperature reaches 165°F (75°C) and skin is crispy.

            - Baking: Place marinated chicken thighs skin side up on a baking sheet lined with parchment paper. Bake for 30-35 minutes or until the chicken is cooked through and the skin is golden and crispy.

              Serve: Transfer the chicken to a serving plate and drizzle with the remaining chimichurri sauce. Garnish with lemon wedges if desired.

                Enjoy: Serve warm with your favorite side dishes, such as grilled vegetables, rice, or a fresh salad.

                  Prep Time: 15 mins | Total Time: 1 hr 15 mins | Servings: 4