Chimichurri Chicken Thighs: A Flavor-Packed, Easy Weeknight Dinner
Looking for a dish that’s bursting with fresh, herby flavors and requires minimal effort? These Chimichurri Chicken Thighs are your answer! Juicy, tender chicken thighs are smothered in a vibrant, garlicky chimichurri sauce, delivering a punch of flavor in every bite. Whether you’re grilling, baking, or pan-searing, this recipe is quick, versatile, and foolproof—perfect for busy weeknights or weekend gatherings.
Chimichurri, a zesty Argentinian sauce, transforms simple chicken into a restaurant-worthy meal. The best part? You likely have most ingredients in your pantry already. Let’s dive into this easy, crowd-pleasing recipe that’ll become a staple in your kitchen!
The Origins of Chimichurri: A Sauce with History
Chimichurri hails from Argentina and Uruguay, traditionally served with grilled meats like steak or chorizo. Legend has it that the sauce was named after an Irishman named Jimmy McCurry, who fought in Argentina’s independence wars and supposedly introduced the condiment. Whether the tale is true or not, chimichurri has become a global sensation, loved for its bright, tangy, and herbaceous profile.
This version keeps the classic flavors—parsley, garlic, vinegar, and olive oil—but pairs them with succulent chicken thighs for a juicier, more affordable alternative to beef.
Why You’ll Love This Recipe
Ready in 30 minutes – Quick prep, minimal cooking time.
Packed with fresh, bold flavors – The chimichurri sauce is herbaceous, garlicky, and slightly tangy.
Versatile cooking methods – Grill, bake, or pan-sear the chicken.
Meal-prep friendly – Chimichurri stores well, and chicken thighs reheat beautifully.
Budget-friendly – Chicken thighs are cheaper than breasts and stay moist even if slightly overcooked.
Ingredients & Equipment
For the Chimichurri Sauce:
- 1 cup fresh flat-leaf parsley, finely chopped
- 3–4 garlic cloves, minced
- 2 tbsp fresh oregano, chopped (or 1 tbsp dried oregano)
- 1/3 cup extra-virgin olive oil
- 2 tbsp red wine vinegar (or apple cider vinegar)
- 1 tsp red pepper flakes (adjust for spice preference)
- 1/2 tsp salt
- 1/4 tsp black pepper
For the Chicken Thighs:
- 6 bone-in, skin-on chicken thighs (or boneless if preferred)
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp smoked paprika (optional, for extra depth)
- 1 tbsp olive oil (for cooking)
Equipment:
- Mixing bowl
- Cutting board & knife
- Measuring spoons/cups
- Skillet (oven-safe if baking) or grill
- Tongs
Step-by-Step Instructions
1. Make the Chimichurri Sauce
- In a bowl, combine parsley, garlic, oregano, olive oil, vinegar, red pepper flakes, salt, and pepper.
- Stir well and let sit for 10 minutes to allow flavors to meld.
Pro Tip: For a smoother sauce, pulse ingredients in a food processor (but don’t over-blend—it should be slightly chunky).
2. Season the Chicken
- Pat chicken thighs dry with paper towels.
- Rub with salt, pepper, and smoked paprika (if using).
3. Cook the Chicken (Choose Your Method)
Option 1: Pan-Seared (Stovetop)
- Heat 1 tbsp olive oil in a skillet over medium-high heat.
- Place chicken thighs skin-side down and cook for 5–6 minutes until golden and crispy.
- Flip and cook for another 5–6 minutes until internal temp reaches 165°F (74°C).
Option 2: Baked (Oven)
- Preheat oven to 400°F (200°C).
- Sear thighs skin-side down in an oven-safe skillet for 3 minutes, then flip.
- Transfer to oven and bake for 20–25 minutes until fully cooked.
Option 3: Grilled (Outdoor/Indoor Grill)
- Preheat grill to medium-high heat.
- Grill thighs for 5–6 minutes per side, basting with chimichurri in the last 2 minutes.
4. Serve & Enjoy!
- Let chicken rest for 5 minutes before serving.
- Spoon chimichurri generously over the thighs.
- Garnish with extra parsley or a squeeze of lemon.
Expert Tips & Troubleshooting
🔥 Chicken sticking to the pan? Ensure the skillet is hot before adding oil and chicken.
🌿 Chimichurri too acidic? Balance with a pinch of sugar or more olive oil.
🍗 Chicken dry? Bone-in, skin-on thighs are more forgiving—boneless thighs cook faster, so reduce time.
Variations & Customizations
🌶 Spicy Chimichurri – Add 1 minced jalapeño or more red pepper flakes.
🍋 City Twist – Stir in 1 tsp lemon zest for extra brightness.
🥩 Steak or Shrimp Swap – Use the same sauce for grilled steak or shrimp skewers.
Serving & Presentation Ideas
- Pair with: Garlic mashed potatoes, roasted veggies, or a fresh arugula salad.
- Garnish: Extra chimichurri, lemon wedges, or crumbled feta cheese.
- For a crowd: Serve with warm crusty bread to soak up the sauce.
Storage & Make-Ahead Tips
- Fridge: Store cooked chicken and chimichurri separately for up to 3 days.
- Freeze: Chimichurri freezes well (up to 1 month)—thaw in the fridge before using.
- Reheat: Warm chicken in a skillet over low heat to retain moisture.
FAQ Section
Q: Can I use chicken breasts instead?
A: Yes, but they cook faster and can dry out—reduce cooking time and monitor temp closely.
Q: Can I make chimichurri ahead?
A: Absolutely! It tastes even better after sitting for a few hours.
Q: Is dried parsley okay?
A: Fresh is best for flavor, but in a pinch, use 1/3 cup dried parsley (adjust to taste).
Final Thoughts
These Chimichurri Chicken Thighs are a guaranteed hit—juicy, flavorful, and effortless! Whether you’re grilling outdoors or cooking indoors, this dish brings a taste of Argentina to your table.
Ready to try it? Tag us on social media with your creations, and let us know your favorite variation! 🍗✨