Chimichurri Chicken Thighs Recipe
Juicy and flavorful, these Chimichurri Chicken Thighs are a delicious main course that combines tender chicken with a zesty herb sauce. Perfectly cooked in the oven and served with a vibrant chimichurri, this dish is a savory delight.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop, Oven
- Cuisine: Argentinian
- Diet: Non-Vegetarian
Ingredients
Units
Scale
Chicken Thighs:
- 8 bone-in, skin-on chicken thighs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
Chimichurri Sauce:
- 1/2 cup fresh parsley (finely chopped)
- 1/4 cup fresh cilantro (optional)
- 4 cloves garlic (minced)
- 1 small shallot (finely chopped)
- 2 tablespoons red wine vinegar
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/2 cup olive oil
- 1 tablespoon lemon juice
Instructions
- Preheat the oven: Preheat the oven to 425°F (218°C).
- Season chicken thighs: Pat the chicken thighs dry, season with salt and pepper.
- Sear chicken: Heat olive oil in a skillet, sear chicken until golden brown.
- Roast chicken: Transfer skillet to the oven, roast chicken until cooked through.
- Prepare chimichurri: Mix parsley, cilantro, garlic, shallot, vinegar, spices, olive oil, and lemon juice.
- Serve: Rest chicken, top with chimichurri, and serve warm.
Notes
- Cilantro is optional for a more traditional chimichurri.
- Pairs well with roasted vegetables, rice, or grilled bread.
- Chimichurri sauce can be made ahead and refrigerated.
Nutrition
- Serving Size: 2 chicken thighs with chimichurri
- Calories: 430
- Sugar: 0g
- Sodium: 520mg
- Fat: 32g
- Saturated Fat: 7g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 33g
- Cholesterol: 140mg
