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Homemade Chimichurri Chicken Thighs (Grill or Oven) photo

Chimichurri Chicken Thighs (Grill or Oven)

This Chimichurri Chicken Thighs recipe is bursting with fresh herbs and bold flavors, perfect for grilling or oven roasting juicy, crispy chicken every time!
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Argentinian
Ingredients Equipment Method Notes

Ingredients
  

  • 4 chicken thighs, bone-in and skin-on for juicy, flavorful meat and crispy skin
  • 1 cup fresh parsley chopped, the star herb for fresh, grassy notes
  • 1/2 cup fresh cilantro chopped, adds a bright, citrusy dimension
  • 4 cloves garlic minced, pungent and aromatic, essential for authentic chimichurri
  • 1/2 cup olive oil smooth and rich, helps meld the flavors together
  • 1/4 cup red wine vinegar gives the sauce its tangy bite
  • 1 teaspoon red pepper flakes for a gentle kick of heat
  • to taste salt and pepper to enhance and balance all the flavors

Equipment

  • Grill or oven
  • Mixing bowl
  • Sharp knife and cutting board
  • Tongs
  • Meat thermometer (optional)

Method
 

Prepare the Chimichurri Sauce
  1. In a medium mixing bowl, combine the chopped parsley, cilantro, and minced garlic. Pour in the olive oil and red wine vinegar, then sprinkle in the red pepper flakes along with salt and pepper to taste. Stir everything together until well mixed. Taste the sauce and adjust seasoning if needed. Set aside to let the flavors meld while you prep the chicken.
Season the Chicken Thighs
  1. Pat the chicken thighs dry with paper towels to help the skin crisp up during cooking. Season both sides generously with salt and pepper. For an extra punch of flavor, you can spoon a few tablespoons of chimichurri over the chicken and let it marinate for 15 to 30 minutes, but this is optional.
Cook the Chicken (Grill or Oven)
  1. Grill method: Preheat your grill to medium-high heat. Place the chicken thighs skin-side down and grill for about 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C) and the skin is crispy and charred in spots.
  2. Oven method: Preheat your oven to 425°F (220°C). Arrange the chicken thighs skin-side up on a baking sheet lined with foil or parchment paper. Roast for 35-40 minutes or until the skin is browned and crispy, and the chicken is cooked through.
Serve
  1. Once the chicken is cooked, transfer it to a serving platter. Spoon the remaining chimichurri sauce liberally over the top for an extra burst of freshness. This dish pairs beautifully with simple sides like roasted vegetables, rice, or even a vibrant salad.

Notes

  • For best results, dry chicken skin thoroughly before cooking to ensure crispiness.
  • Marinate chicken in chimichurri for 15-30 minutes to enhance flavor, though it’s optional.
  • Store leftover chicken and sauce separately in the refrigerator for up to 3 days; reheat gently to preserve juiciness.