Chimichurri Chicken Thighs
These chimichurri chicken thighs are juicy, flavorful, and topped with the most vibrant herby sauce. Whether you're making dinner for the fam or trying to impress guests, this recipe delivers bold flavor with simple steps.
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.
Notes
Chimichurri can be made up to 24 hours in advance.
Marinate chicken in half the sauce for 4–24 hours for extra flavor.
Thighs can be grilled or roasted instead of pan-seared.
Leftovers keep 3–4 days in the fridge; sauce freezes well in cubes.
Nutrition
Calories: 510kcalCarbohydrates: 3gProtein: 38gFat: 38g
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