– **Title**: Chimichurri Chicken Thighs
– **Ingredients**:
– 4 bone-in, skin-on chicken thighs
– Salt and pepper to taste
– 1 tablespoon olive oil (for cooking)
**For the chimichurri sauce**:
– 1 cup fresh parsley, packed
– 1/2 cup fresh cilantro, packed
– 4 cloves garlic
– 1 teaspoon red pepper flakes (adjust to taste)
– 1/2 cup olive oil
– 2 tablespoons red wine vinegar
– 1 teaspoon dried oregano
– Salt and pepper to taste
– **Instructions**:
1. **Prepare the Chimichurri Sauce**:
– In a food processor, combine parsley, cilantro, garlic, red pepper flakes, olive oil, red wine vinegar, oregano, salt, and pepper.
– Pulse until the mixture is well blended but still slightly chunky. Set aside.
2. **Prepare the Chicken Thighs**:
– Preheat your oven to 400°F (200°C).
– Season the chicken thighs generously with salt and pepper on both sides.
3. **Sear the Chicken**:
– In a large oven-safe skillet, heat the tablespoon of olive oil over medium-high heat.
– Once the oil is hot, add the chicken thighs skin-side down. Sear for about 5-7 minutes, or until the skin is golden brown and crispy.
– Flip the chicken thighs over and cook for an additional 3 minutes.
4. **Bake the Chicken**:
– Transfer the skillet with the chicken thighs to the preheated oven.
– Bake for 25-30 minutes, or until the chicken is cooked through (internal temperature should reach 165°F/75°C).
5. **Serve**:
– Remove the chicken from the oven and drizzle with chimichurri sauce.
– Serve with additional chimichurri on the side and enjoy!
This dish pairs well with rice, grilled vegetables, or a fresh salad. Enjoy your flavorful Chimichurri Chicken Thighs!
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on chicken thighs are great for juicy results and crispy skin. If you prefer, you can substitute with boneless thighs or chicken breasts, but adjust the cooking time as they will cook faster.
Fresh Herbs: Parsley and cilantro create that classic chimichurri flavor. If you’re not a fan of cilantro, you can use more parsley or try using basil or mint for a twist.
Olive Oil: Extra virgin olive oil adds richness to the sauce. If you want a lighter option, you can use avocado oil instead, which will hold up well on the grill.
Red Wine Vinegar: This adds a tangy kick to your chimichurri. You can substitute it with white wine vinegar or apple cider vinegar if needed.
Garlic: Fresh minced garlic is a must for flavor. If you’re in a pinch, you can use garlic powder, but fresh garlic will give a better taste.
How Can You Make Grilling Chicken Easy and Delicious?
Grilling chicken can be tricky but not with these tips! First, ensure the grill is hot before placing the chicken. This helps in achieving crispy skin.
- Preheat your grill for at least 10-15 minutes on medium-high heat.
- Pat the chicken dry with paper towels; moisture can prevent good browning.
- Always cook chicken skin-side down first to crisp it up! Flip it only once for best grill marks.
- Use a meat thermometer to ensure it’s cooked to 165°F (75°C) for juiciness.
- Let the chicken rest for a few minutes before serving. This helps keep the juices inside!
How to Make Chimichurri Chicken Thighs
Ingredients You’ll Need:
For the Chicken:
- 8 bone-in, skin-on chicken thighs
- Salt and pepper to taste
For the Chimichurri Sauce:
- 1 cup fresh parsley, finely chopped
- 1/2 cup fresh cilantro, finely chopped
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (adjust to taste)
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- Zest of 1 lemon
- Juice of 1 lemon
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare, plus at least 1 hour for marinating the chicken (or up to overnight for a deeper flavor). Cooking on the grill will take around 12-16 minutes. Get ready for some delicious chicken!
Step-by-Step Instructions:
1. Prepare the Chimichurri Sauce:
Start by mixing the chimichurri sauce. In a medium bowl, combine the finely chopped parsley, cilantro, minced garlic, red pepper flakes, olive oil, red wine vinegar, lemon zest, and lemon juice. Stir everything together well and set the sauce aside for now. This is going to add a wonderful flavor to your chicken!
2. Season the Chicken:
Next, it’s time to get the chicken ready. Pat the chicken thighs dry using paper towels. This helps achieve crispy skin when grilling. Once dried, sprinkle salt and pepper generously on both sides of each thigh. Don’t be shy with the seasoning!
3. Marinate the Chicken:
In a large resealable plastic bag or a shallow dish, place the seasoned chicken thighs. Pour half of the chimichurri sauce over the chicken, making sure each piece is well coated. Seal the bag or cover the dish, then pop it in the fridge to marinate for at least 1 hour. If you have the time, letting it marinate overnight will enhance the flavor even more!
4. Grill the Chicken:
When you’re ready to cook, preheat your grill or grill pan over medium-high heat. Take the chicken out of the marinade and discard any leftover marinade. Place the chicken thighs skin-side down on the grill and cook for about 6-8 minutes. You want the skin to be crispy with lovely grill marks. Once that’s done, flip the chicken and grill for another 6-8 minutes until the chicken is thoroughly cooked and reaches an internal temperature of 165°F (75°C).
5. Serve and Enjoy:
After grilling, let the chicken rest for a few minutes. This allows the juices to settle, making it nice and tender when you cut into it. Serve the chicken thighs with the remaining chimichurri sauce drizzled on top or on the side for dipping. Enjoy your tasty Chimichurri Chicken Thighs!
Can I Use Boneless Chicken Thighs Instead?
Yes, you can absolutely use boneless chicken thighs! Just reduce the cooking time, grilling them for about 5-7 minutes per side, or until they reach an internal temperature of 165°F (75°C). Boneless thighs tend to cook faster, so keep an eye on them to prevent drying out.
How Long Can I Marinate the Chicken?
You can marinate the chicken for as little as 1 hour, but for optimal flavor, I recommend marinating it overnight. Just be careful not to exceed 24 hours, as the acidity in the chimichurri can start to break down the chicken, making it mushy.
What Can I Use if I Don’t Have Red Wine Vinegar?
If you’re out of red wine vinegar, white wine vinegar or apple cider vinegar makes a good substitute. They both have a similar acidity level that will work just fine in the chimichurri sauce—adjust to taste as needed!
How Should I Store Leftover Chicken Thighs?
Store any leftover chicken thighs in an airtight container in the fridge for up to 3 days. To reheat, place the chicken in a skillet over medium heat or in a microwave until warmed through. You can also serve them cold on salads for a refreshing meal!
