Description

Chimichurri Chicken Thighs feature tender, juicy chicken paired with a vibrant, herb-packed chimichurri sauce. The fresh parsley, cilantro, garlic, and zesty spices create a bold yet balanced flavor profile. Quick and easy to prepare, this gluten-free dish is perfect for weeknight dinners, meal prep, or entertaining guests with its versatile and satisfying taste.

Ingredients

Scale

For the Chicken Thighs

4 bone-in, skin-on chicken thighs (about 1.5 lbs)
Salt, to taste
Freshly ground black pepper, to taste
1 tablespoon olive oil (for cooking)

For the Chimichurri Sauce

1 cup fresh parsley, finely chopped
1/2 cup fresh cilantro, finely chopped
3 garlic cloves, finely chopped
1/2 teaspoon red chili flakes (adjust to taste)
2 tablespoons red wine vinegar
2 tablespoons fresh lemon juice
1/3 cup extra virgin olive oil
Salt, to taste
Freshly ground black pepper, to taste

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Instructions

Prepare the chimichurri sauce: Finely chop the parsley, cilantro, and garlic. In a bowl, combine these herbs with red chili flakes, red wine vinegar, lemon juice, salt, pepper, and olive oil. Mix well and set aside to allow flavors to meld.
Season the chicken thighs: Pat the chicken thighs dry with paper towels. Season both sides generously with salt and freshly ground black pepper to enhance the natural flavors.
Cook the chicken: Heat a skillet over medium-high heat and add a splash of olive oil. Place the chicken thighs skin side down and cook for 5–7 minutes until golden and crispy. Flip and cook the other side for 6–8 minutes until the internal temperature reaches 165°F (74°C).
Combine and serve: Remove the chicken from heat and spoon the chimichurri sauce generously over the top. Allow the chicken to rest for a few minutes to absorb the sauce, then serve hot with your favorite sides.

Notes

Use fresh herbs for the best flavor impact.
Do not overcrowd the pan to ensure the skin crisps properly; cook in batches if needed.
Let the chicken rest a few minutes before serving to lock in juices.
Adjust acidity by tasting the chimichurri and adding vinegar or lemon juice gradually.
For deeper flavors, marinate chicken in half the chimichurri sauce for 30 minutes before cooking.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Pan-Frying
Cuisine: Argentinian

Nutrition

Serving Size: 1 chicken thigh with chimichurri sauce
Calories: 350 kcal
Sugar: 1 g
Sodium: 400 mg
Fat: 25 g
Saturated Fat: 5 g
Unsaturated Fat: 18 g
Trans Fat: 0 g
Carbohydrates: 3 g
Fiber: 1 g
Protein: 28 g
Cholesterol: 110 mg