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If you've ever dined at a traditional Argentine steakhouse, you may have encountered the vibrant and tangy sauce known as chimichurri. This herbaceous concoction, primarily composed of fresh parsley, garlic, vinegar, and olive oil, has been a staple in South American cuisine for generations, serving as a zesty accompaniment to grilled meats. With its origins rooted in the gaucho culture of Argentina, chimichurri has transcended borders, finding its way into kitchens around the world.

Chimichurri Chicken Thighs

Spice up dinner with these Chimichurri Chicken Thighs with a twist! This easy recipe features juicy, bone-in chicken thighs seared to perfection and topped with a vibrant, homemade chimichurri sauce made from fresh parsley, oregano, garlic, and zesty lemon. Perfect for grilling or skillet cooking, this dish takes just 40 minutes from start to finish. Serve it with a side of veggies for a delicious meal that’s sure to impress!
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Ingredients
  

4 bone-in, skin-on chicken thighs

Salt and pepper, to taste

1 tablespoon olive oil

For the Chimichurri Sauce:

1 cup fresh parsley, finely chopped

1/4 cup fresh oregano, finely chopped (or 2 tablespoons dried oregano)

4 cloves garlic, minced

1/2 teaspoon red pepper flakes (adjust to taste)

1/2 cup olive oil

2 tablespoons red wine vinegar

Juice of 1 lemon

Salt, to taste

Instructions
 

Prepare the Chimichurri Sauce:

    - In a medium bowl, combine the chopped parsley, oregano, minced garlic, and red pepper flakes.

      - Whisk in the olive oil, red wine vinegar, and lemon juice until well combined.

        - Season with salt to taste. Adjust the acidity and spiciness according to your preference. Set aside to let the flavors meld.

          Prep the Chicken Thighs:

            - Pat the chicken thighs dry with paper towels. Season generously with salt and black pepper on both sides.

              - Drizzle one tablespoon of olive oil over the thighs, rubbing it in to ensure they are well-coated.

                Cook the Chicken:

                  - Preheat your grill or skillet over medium-high heat. If using a skillet, allow it to get hot before placing the chicken.

                    - Place the chicken thighs skin-side down on the grill or in the skillet. Cook for about 7-8 minutes until the skin is crispy and golden brown.

                      - Flip the chicken thighs and reduce the heat to medium. Continue to cook for an additional 10-12 minutes, or until the internal temperature reaches 165°F (75°C).

                        Serve:

                          - Remove the chicken from the heat and allow it to rest for about 5 minutes.

                            - Serve the chicken thighs drizzled with the chimichurri sauce, garnished with additional fresh herbs if desired.

                              Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4