Chimichurri Chicken Thighs

Tender and juicy grilled chicken is smothered in a zesty and herb-packed chimichurri sauce. Try this staple of Latin American cuisine and add some variety to your meal plan with this quick and easy recipe.

What Should Chimichurri Taste Like?

Chimichurri is an Argentinian sauce that should be bold and tangy. It traditionally features a lot of garlic so be prepared for that. The olive oil will make it savory while the pepper and pepper flakes brings the heat. As with all recipes, adjust the measurements to to match your preferences. You’ll find, though I don’t include any here, many chimichurri recipes include oregano, which can add a bitterness to the sauce. Feel free to add some here if that’s what you like.

What Should I Serve With Chimichurri Chicken?

With chimichurri chicken as your main dish, you have a lot of options for sides. A salad or grilled vegetables (grilled zucchini, bell peppers, or eggplant) is a healthy way to complement the chicken. Or you can opt for starches, like potatoes (roasted or mashed) or rice (brown or white). You can also do beans or lentils, quinoa, or a creamy polenta to soak up that lovely sauce.

Ingredients

  • 2 lbs boneless skinless chicken thighs
  • ½ cup of fresh parley
  • 1 tbsp paprika
  • 1 garlic clove
  • ¼  red bell pepper 
  • ½  tbsp pepper flakes
  • ¼ cup olive oil
  • 1 tbsp balsamic vinegar
  • ½ tsp salt
  • ½ tsp black pepper

How To Make – The Steps

Step 1: In a food processor, add the red bell pepper, fresh parsley, paprika, pepper flakes, garlic clove, olive oil, balsamic vinegar, salt and pepper.

Step 2: Blend until the ingredients are in tiny parts.

Step 3: Put the chicken thighs in a bowl. Add half of the chimichurri sauce. Reserve the rest. Mix until all the chicken thighs have been fully immersed in the sauce. Let sit in the fridge for 1 hour to marinate.

Step 4: On a stove over medium heat, place the chicken in a skillet and cook for 4 to 5 minutes on each side until the chicken thighs are golden brown. Remove and serve along with the remaining chimichurri sauce.

Tips and Tricks

  • Using a large skillet could reduce times. If you use a small one, you should cook the chicken thighs in batches
  • The chimichurri sauce will be enough for 4 pounds of chicken. If you cook fewer chicken thighs, you can store it to use for other meals. It is excellent for seasoning beef.
  • You can make the chimichurri sauce without a food processor. Cut the parsley, garlic, and red bell pepper into tiny pieces. Add it to a bowl with the other ingredients of the sauce and mix it.

FAQs

Can I replace the parsley with cilantro?

Chimichurri sauce is always made with parsley. If you add cilantro it will be a totally different taste. In any case, you can always modify it to your liking.

Can I replace the chicken thighs with boneless, skinless chicken breast?

Yes you can do it, but you must cut the breasts into relatively thin slices. Be aware the cooking time may change.

How do I know the chicken is done?

The chicken/sauce will turn a golden brown. However, if you want to take the guesswork out of the equation, use a meat thermometer — it can be a life saver when dealing with meats cooked in sauces, which might obstruct your view of the inner meat.

How To Store Chimichurri Chicken

You can store the chimichurri in a closed and sterilized jar for 3 weeks in the refrigerator. The chicken thighs can be stored for 3 to 4 days in the fridge for 4 months in the freezer. Be sure to keep them in an airtight container. When it comes time to eat, let the chicken defrost in the fridge overnight.

Other Chicken Recipes You Should Try

Chimichurri Chicken Thighs

Baked Bree
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Prep Time 10 minutes
Cook Time 15 minutes
Additional Time 1 hour
Total Time 1 hour 25 minutes
Servings 6

Ingredients
  

  • 2 pounds boneless skinless chicken thighs
  • ½ cup of fresh parley
  • 1 Tbsp paprika
  • 1 garlic clove
  • ¼ red bell pepper
  • ½ Tbsp pepper flakes
  • ¼ Cup olive oil
  • 1 Tbsp balsamic vinegar
  • ½ tsp Salt
  • ½ tsp black pepper

Instructions
 

  • In a food processor, add the red bell pepper, Fresh parsley, paprika, pepper flakes, garlic clove, olive oil, Balsamic vinegar, Salt and pepper.
  • Blend until the ingredients are in tiny parts.
  • Put the chicken thighs in a bowl. .add half of the chimichurri sauce. Reserve the rest. Mix until all the chicken thighs are impregnated. Take to the fridge for 1 hour to macerate and let the chicken acquire the tastes.
  • On a stove over medium heat, place the chicken in a skillet and cook for 4 to 5 minutes on each side until the chicken thighs are golden brown. Remove and serve adding more chimichurri Sauce.
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