Just made these chimichurri chicken thighs last night and OMG they were insane. If ur looking for a recipe that’s gonna blow minds at dinner, this is it. The combo of juicy thighs and that tangy herby sauce is something I literally can’t get enough of. Been making these chimichurri chicken thighs for years and finally decided to share my secret method. Trust me, this isn’t just another chicken recipe – it’s the one you’ll keep coming back to.
Why You’ll Love These Chimichurri Chicken Thighs
Honestly cooking chicken can be so boring sometimes, right? That’s why these chimichurri chicken thighs are such a game changer. You know when you’re tired of the same old recipes but don’t have time for anything complicated? This solves that problem completely.
Made these for my sister’s bday dinner last month and everyone kept asking for the recipe. What I love most is how you can prep most of it ahead of time. The chimichurri sauce actually gets BETTER if it sits for a bit, which means less stress when you’re trying to get dinner ready.
You can make these chimichurri chicken thighs as spicy or mild as you want, serve them with basically any side, and they work for both casual weeknight dinners or when you wanna impress someone. Let’s get into how to make them!
Ingredients for Perfect Chimichurri Chicken Thighs
For the Chicken:
- 8 boneless, skinless chicken thighs (thighs stay way juicier than breasts and have more flavor)
- 2 tbsp olive oil (good quality makes a difference here but use what you’ve got)
- 1 tbsp garlic powder (fresh is nice but powder coats more evenly)
- 1 tsp salt (kosher preferred but table salt works too)
- 1/2 tsp black pepper (freshly ground adds more punch)
- 1/2 tsp paprika (smoked or regular both work great)
For the Chimichurri:
- 1 cup fresh parsley, packed (flat-leaf Italian parsley is best but curly works in a pinch)
- 4 cloves garlic (this is what gives chimichurri its kick – don’t skimp!)
- 2 tbsp fresh oregano (dried works too, just use 2 tsp instead)
- 1/2 cup olive oil (again, use the best you can)
- 3 tbsp red wine vinegar (white vinegar or apple cider vinegar can substitute)
- 1 tbsp lemon juice (fresh is way better than bottled)
- 1/2 tsp crushed red pepper flakes (adjust to your spice preference)
- 1/2 tsp salt
- 1/4 tsp black pepper
If you cant find fresh herbs, you can use dried but reduce the amounts by about 2/3 since dried herbs are more concentrated. For a different spicy kick, check out my Gochujang Chicken recipe which uses Korean chili paste instead.
How to Make Chimichurri Chicken Thighs
Step 1: Prep the Chicken
- Take chicken thighs out of fridge about 20 mins before cooking (room temp chicken cooks more evenly)
- Pat them dry with paper towels – this is super important for getting that nice sear
- Mix olive oil, garlic powder, salt, pepper and paprika in a bowl
- Rub this all over the chicken thighs, making sure to coat every bit
- Let sit while you make the chimichurri (or marinate up to 24 hrs in fridge for more flavor)
Step 2: Make the Chimichurri
- Rough chop the parsley and oregano – don’t over-chop, you want some texture
- Mince garlic or use a press
- Mix herbs and garlic in a bowl
- Add olive oil, vinegar, lemon juice, red pepper flakes, salt and pepper
- Stir everything together and let sit for at least 10 mins so flavors can mingle
- Taste and adjust – might need more salt or acid depending on your preference
Step 3: Cook the Chicken
- Heat a large skillet over medium-high heat until hot
- Add a tiny bit of oil to the pan
- Place chicken thighs in pan, don’t overcrowd (might need to work in batches)
- Cook 5-7 mins on first side until deep golden brown (don’t mess with it too much!)
- Flip and cook another 5-7 mins until internal temp hits 165°F
- Check with meat thermometer if you have one – thighs should read 165°F when done
- Remove from pan and let rest for 5 mins (super important step that lots of ppl skip)
Step 4: Serve
- Drizzle chimichurri sauce generously over chicken thighs
- Serve extra sauce on the side (trust me everyone’s gonna want more)
- Garnish with a little extra fresh parsley if ur feeling fancy
Variations of Chimichurri Chicken Thighs
Spicy Chimichurri Chicken Thighs
Add a diced jalapeño or serrano pepper to your chimichurri sauce. Leave the seeds in if you want serious heat. This version is amazing for summer cookouts.
Lemon Herb Chimichurri Chicken Thighs
Double the lemon juice and add 2 tbsp of lemon zest to the chimichurri. Also throw in some fresh basil. Makes the whole dish brighter and perfect for spring.
Roasted Chimichurri Chicken Thighs
Instead of pan-searing, marinate chicken in half the chimichurri for 4 hours, then roast in oven at 425°F for about 25 mins. Serve with remaining sauce.
Cilantro-Mint Chimichurri Chicken Thighs
Replace half the parsley with cilantro and add 1/4 cup fresh mint. Great summer variation that’s amazing with grilled corn.
Smoky Chimichurri Chicken Thighs
Add 1 tsp smoked paprika and 1/2 tsp cumin to the chicken rub, then grill instead of pan-searing. The smoke flavor works incredibly with the fresh herbs.
Mediterranean Chimichurri Chicken Thighs
Add 1/4 cup crumbled feta and 2 tbsp chopped kalamata olives to the chimichurri after it’s made. Serve with warm pita bread.
Chimichurri Chicken Thighs FAQ
How long do chimichurri chicken thighs keep in the fridge?
Cooked chicken thighs will last 3-4 days in the fridge in an airtight container. Store the chimichurri sauce separately as it’ll keep its freshness better that way. When reheating, try not to microwave if possible – a quick pan reheat keeps the texture way better.
Can I freeze chimichurri sauce?
Yes! Chimichurri freezes great in ice cube trays. Once frozen, transfer to freezer bags and you can pop out a cube whenever you need it. Lasts about 3 months. The oil might separate a bit when thawed but just give it a quick stir.
What sides go best with chimichurri chicken thighs?
So many options! My favs are:
- Simple rice pilaf
- Roasted potatoes (crispy ones are best)
- Grilled veggies
- Crusty bread for soaking up extra sauce
- Simple green salad with lemon vinaigrette
- Quinoa if ur trying to be healthy
Can I use chicken breasts instead of thighs?
You can but honestly thighs are way better for this recipe. If you have to use breasts, pound them to even thickness first so they cook evenly, and reduce cooking time to about 4-5 mins per side. Watch carefully so they don’t dry out.
Is chimichurri sauce spicy?
Traditional chimichurri has a little kick from garlic and red pepper flakes, but its not super spicy. You can easily adjust the heat level by changing the amount of red pepper flakes. For kid-friendly version, leave them out completely.
Can I make chimichurri chicken thighs ahead of time?
Absolutely! Actually the chimichurri sauce tastes even better if made 24 hrs ahead. You can also marinate the chicken in some of the sauce (reserve some for serving) for up to 24 hours. Perfect for meal prep or planning ahead for dinner parties.
What’s the difference between chimichurri and pesto?
Both are herb-based sauces but chimichurri is more vinegar-forward and usually made with parsley/oregano, while pesto is oil-based with basil and includes nuts and cheese. Chimichurri is argentinian while pesto is italian. Both are amazing with chicken thighs tho!
Final Thoughts on Chimichurri Chicken Thighs
Every time I make these chimichurri chicken thighs I’m reminded of the first time I had them in this tiny restaurant in Buenos Aires. The owner kept the recipe secret but after some wine and persistence she finally shared her basic method. I’ve tweaked it over the years to make it my own and now its one of my signature dishes.
What makes these chimichurri chicken thighs special isn’t just the amazing flavor combo but how it brings people together. There’s something about the bright green sauce and the smell that fills your kitchen that just makes everyone happy.
Don’t be afraid to adjust this recipe to make it your own. Cooking is all about experimenting and finding what works for you. I’d love to hear how your chimichurri chicken thighs turn out!
Chimichurri Chicken Thighs
Equipment
- Skillet or grill pan
- Mixing bowls
- Knife & cutting board
- Garlic press (optional)
- Measuring spoons/cups
Ingredients
For the Chicken:
- 8 boneless skinless chicken thighs
- 2 tbsp olive oil
- 1 tbsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
For the Chimichurri:
- 1 cup fresh parsley packed
- 4 cloves garlic
- 2 tbsp fresh oregano or 2 tsp dried
- 1/2 cup olive oil
- 3 tbsp red wine vinegar
- 1 tbsp lemon juice
- 1/2 tsp crushed red pepper flakes
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
Prep the Chicken
- Remove chicken from fridge 20 minutes before cooking.
- Pat dry with paper towels.
- Mix olive oil, garlic powder, salt, pepper, and paprika in a bowl.
- Rub mixture onto the chicken thighs. Let sit while preparing sauce.
Make the Chimichurri
- Rough chop parsley and oregano.
- Mince garlic.
- Mix herbs and garlic in a bowl.
- Add olive oil, vinegar, lemon juice, red pepper flakes, salt, and pepper.
- Stir and let sit 10+ minutes to allow flavors to meld. Adjust seasoning to taste.
Cook the Chicken
- Heat skillet over medium-high heat.
- Lightly oil the pan.
- Sear chicken thighs 5-7 minutes per side, until deep golden brown and internal temp reaches 165°F.
- Rest chicken for 5 minutes.
Serve
- Drizzle chimichurri generously over the thighs.
- Serve with extra sauce on the side. Garnish with fresh parsley if desired.