why make this recipe
Chimichurri Chicken Thighs are a delicious and vibrant dish that brings the bold flavors of Argentine cuisine right to your table. This recipe is not only easy to prepare, but it also offers a fantastic way to enjoy juicy chicken thighs marinated in fresh herbs and spices. The chimichurri sauce adds a bright kick that enhances the taste of the chicken, making it perfect for summer grilling or a cozy dinner at home. Plus, it’s quick enough for a weeknight meal yet impressive enough for entertaining guests.
how to make Chimichurri Chicken Thighs
Ingredients:
- 1/2 cup fresh cilantro
- 1/2 cup fresh Italian parsley, chopped
- 1 tablespoon fresh oregano (or 1 teaspoon dried)
- 1 small shallot, peeled
- 2 cloves garlic, peeled
- 1/2 jalapeno pepper, seeded
- 1 tablespoon fresh lemon juice
- 1 tablespoon red wine vinegar
- 1/2 cup olive oil
- 1 teaspoon kosher salt
- Fresh ground pepper
- 2 lbs boneless skinless chicken thighs
Directions:
- In a food processor, combine cilantro, parsley, oregano, shallot, garlic, and jalapeño.
- Add lemon juice, red wine vinegar, olive oil, salt, and pepper; pulse until finely chopped.
- Place chicken in a baking dish, season with salt and pepper, and cover with 1/4 cup chimichurri.
- Marinate for 20 minutes to 24 hours in the refrigerator.
- Preheat grill to medium-high.
- Cook chicken for 5-6 minutes per side until juices run clear.
- Serve with extra chimichurri.
how to serve Chimichurri Chicken Thighs
Chimichurri Chicken Thighs are best served hot off the grill. You can serve them alongside grilled vegetables, a fresh salad, or over a bed of rice. Drizzle some extra chimichurri sauce on top for added flavor and a pop of color. This dish pairs well with crusty bread or roasted potatoes, making it a complete and satisfying meal.
how to store Chimichurri Chicken Thighs
To store leftovers, place the chicken thighs in an airtight container in the refrigerator. They can be kept for up to 3 days. If you have extra chimichurri sauce, store it separately in a sealed jar in the fridge for up to a week. For longer storage, the chicken can be frozen. Be sure to wrap it tightly in plastic wrap and then place it in a freezer bag for up to 3 months.
tips to make Chimichurri Chicken Thighs
- For the best flavor, marinate the chicken for the full 24 hours if you have time.
- If you like it spicier, leave some seeds in the jalapeño or add a pinch of red pepper flakes.
- Feel free to adjust the herbs in the chimichurri to your liking; basil or mint can also work well.
- Make sure your grill is hot before cooking the chicken for the best sear.
variation
You can easily switch out chicken thighs for chicken breasts or even use the chimichurri sauce on grilled shrimp or vegetables for a different twist.
FAQs
Can I use dried herbs instead of fresh?
Yes, you can use dried herbs, but fresh herbs will give a brighter flavor. If using dried, use about one-third of the amount.
Can I make the chimichurri sauce ahead of time?
Absolutely! Chimichurri sauce can be made ahead of time and stored in the fridge. The flavors will even improve as it sits.
What can I serve with Chimichurri Chicken Thighs?
These thighs pair well with grilled vegetables, a fresh salad, or rice. You can also serve them with crusty bread to soak up the delicious chimichurri sauce.
Chimichurri Chicken Thighs
Ingredients
For the Chimichurri Sauce
- 1/2 cup fresh cilantro Use fresh for the best flavor.
- 1/2 cup fresh Italian parsley, chopped
- 1 tablespoon fresh oregano (or 1 teaspoon dried)
- 1 small shallot, peeled
- 2 cloves garlic, peeled
- 1/2 pepper jalapeno pepper, seeded Adjust for spice preference.
- 1 tablespoon fresh lemon juice
- 1 tablespoon red wine vinegar
- 1/2 cup olive oil
- 1 teaspoon kosher salt
- Fresh ground pepper
For the Chicken
- 2 lbs boneless skinless chicken thighs
Instructions
Preparation
- In a food processor, combine cilantro, parsley, oregano, shallot, garlic, and jalapeño.
- Add lemon juice, red wine vinegar, olive oil, salt, and pepper; pulse until finely chopped.
- Place chicken in a baking dish, season with salt and pepper, and cover with 1/4 cup chimichurri.
- Marinate for 20 minutes to 24 hours in the refrigerator.
Cooking
- Preheat grill to medium-high.
- Cook chicken for 5-6 minutes per side until juices run clear.
- Serve with extra chimichurri.