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Plated chimichurri chicken thighs with rice and salad on a white background.

Chimichurri Chicken Thighs

Juicy chicken thighs meet zesty chimichurri for a flavorful weeknight or summer grilling dinner.
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Prep Time 15 minutes
Cook Time 35 minutes
Marinating Time 20 minutes
Total Time 50 minutes
Servings: 6 thighs
Course: Dinner
Cuisine: Fusion, South American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 6 bone-in, skin-on chicken thighs
  • 1 tbsp olive oil
  • salt and black pepper to taste
For the Chimichurri Sauce
  • 1 cup fresh parsley chopped
  • 0.5 cup fresh cilantro chopped
  • 4 cloves garlic minced
  • 0.5 cup olive oil
  • 2 tbsp red wine vinegar
  • 1 tsp dried oregano
  • 0.5 tsp red pepper flakes
  • salt and pepper to taste

Equipment

  • Grill
  • Oven
  • Mixing Bowl
  • Baking Sheet

Method
 

  1. Preheat oven to 400°F or grill to medium-high.
  2. Mix parsley, cilantro, garlic, oil, vinegar, oregano, red pepper flakes, salt, and pepper to make chimichurri sauce.
  3. Coat chicken thighs with half the chimichurri. Marinate for 20 minutes.
  4. Roast in oven for 30–35 minutes or grill 6–7 minutes per side, until cooked through.
  5. Serve hot with reserved chimichurri sauce spooned on top.

Notes

Use chicken thighs for juiciness. Avoid dried herbs. Lightly oil grill grates if grilling. Leftover chimichurri works as a dip.