Chimichurri Chicken Thighs (Print Version)
Juicy chicken thighs in herbaceous chimichurri, grilled to perfection.
# What You Need:
→ Chimichurri
01 - 1 cup fresh flat-leaf parsley, finely chopped
02 - 3 tablespoons fresh oregano, finely chopped
03 - 4 cloves garlic, minced
04 - 1 small shallot, finely chopped
05 - 1/2 cup extra-virgin olive oil
06 - 3 tablespoons red wine vinegar
07 - 1 teaspoon red pepper flakes
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon freshly ground black pepper
→ Chicken
10 - 8 bone-in, skin-on chicken thighs
11 - 1 teaspoon salt
12 - 1/2 teaspoon black pepper
# Directions:
01 - In a bowl, combine parsley, oregano, garlic, shallot, olive oil, vinegar, red pepper flakes, salt, and black pepper. Mix well and let sit for at least 10 minutes to allow flavors to meld.
02 - Set aside 1/3 cup of the prepared chimichurri sauce for serving later.
03 - Pat the chicken thighs dry with paper towels and season with salt and black pepper on both sides.
04 - Place chicken thighs in a zip-top bag or shallow dish. Pour the remaining chimichurri over the chicken, turning to coat evenly. Marinate for at least 30 minutes, or up to 4 hours in the refrigerator.
05 - Preheat the grill or oven to 400°F (200°C).
06 - Remove excess marinade from the chicken. Grill skin-side down over medium heat for 6-7 minutes per side, or until cooked through and juices run clear (internal temperature 165°F/74°C). Alternatively, bake on a parchment-lined sheet for 25-30 minutes.
07 - Let the chicken rest for 5 minutes. Serve hot, drizzled with the reserved chimichurri.
# Expert Tips:
01 -
- The bright, herbaceous sauce cuts right through the richness of the crispy chicken skin.
- It is a hands-off marinade that does all the heavy lifting for flavor while you relax.
02 -
- Shake off the wet marinade before grilling to prevent flare-ups and ensure the skin crisps instead of steaming.
- Letting the sauce sit for at least ten minutes helps the flavors meld together before it touches the meat.
03 -
- Use a meat thermometer to ensure you hit 74 degrees Celsius without overcooking.
- Let the chicken rest tented under foil to keep it warm.