Easy Chimichurri Chicken
This incredibly flavorful chimichurri chicken recipe is pure magic. Our irresistible homemade chimichurri sauce tops perfectly cooked crispy skin chicken thighs for an easy, delicious dinner! This one is a keeper! It’s no secret that we love chimichurri sauce! We spoon it over all sorts of things, from steak to seafood and even cauliflower steaks! In this recipe, we use it on top of chicken thighs. The contrast between the crispy skin and the fresh, herby, and slightly vinegary sauce is simply irresistible. This is one of Adam’s favorites! The chimichurri cuts through the richness of the chicken, leaving you craving bite after bite! Key Ingredients Chicken: I love skin-on chicken thighs for this recipe! With my method for cooking the thighs, the skin will be golden and super crispy, which is absolutely perfect with the sauce spooned on top. Chimichurri does a great job of cutting through fat (thanks to the vinegar), so I like keeping the skin on the chicken. You can substitute skinless chicken thighs or chicken breasts. Make sure that you see the tips below the recipe for cooking tips, as the method will be different. Chimichurri Sauce: An easy, fresh sauce made with parsley, garlic, shallot, dried oregano, salt, pepper flakes (or chilies), red wine vinegar, and olive oil. The recipe below includes instructions for making the sauce, but if you want to learn more about this zesty, green sauce, see our chimichurri recipe. Chicken: I love skin-on chicken thighs for this recipe! With my method for cooking the thighs, the skin will be golden and super crispy, which is absolutely perfect with the sauce spooned on top. Chimichurri does a great job of cutting through fat (thanks to the vinegar), so I like keeping the skin on the chicken. You can substitute skinless chicken thighs or chicken breasts. Make sure that you see the tips below the recipe for cooking tips, as the method will be different. Chimichurri Sauce: An easy, fresh sauce made with parsley, garlic, shallot, dried oregano, salt, pepper flakes (or chilies), red wine vinegar, and olive oil. The recipe below includes instructions for making the sauce, but if you want to learn more about this zesty, green sauce, see our chimichurri recipe. Find the full recipe with measurements below. Tips for How to Make the Best Chimichurri Chicken Tip 1: Make chimichurri by hand for the best texture. You can make the chimichurri by hand or use a food processor (or blender). I like to keep some texture, which is easier when making it by hand but still possible with a food processor. You’ll see in our recipe that you have some play with how spicy and how vinegary the sauce turns out. I like a bit of heat and a bit more vinegar, but feel free to reduce as you need to! Tip 2: Start with a cold skillet. For the chicken thighs, you’ll start with a cold skillet. Season your chicken with salt, then place the thighs skin-side down. Turn on the burner to medium, and then watch as the fat in the chicken skin slowly renders and the skin turns golden. It takes around 20 minutes. Tip 3: Be patience while crisping the chicken skin. You won’t be able to move the chicken at first, but as the fat in the skin renders and becomes crispy, they will move easily (promise!). Once flipped, I finish cooking the chicken in the oven (10 to 15 more minutes). From there, you’ll spoon your homemade chimichurri over the chicken and dig in! I love this chicken next to rice, try our coconut rice, Mexican rice or this cilantro lime rice. Easy Chimichurri Chicken PREP 20 mins COOK 35 mins TOTAL 55 mins PREP 20 mins COOK 35 mins TOTAL 55 mins This chimichurri chicken is simple and delicious. I make my chimichurri while the chicken cooks, but you can also make it beforehand. Chimichurri sauce is best made the day you plan to serve it, although you can store it in an airtight container in the fridge for up to 2 days. As it sits, the color will become less vibrant. 6 Servings (1 thigh each) Watch Us Make the Recipe You Will Need Chicken Thighs 6 medium bone-in, skin-on chicken thighs, about 2 pounds 3/4 teaspoon fine sea salt 2 cups (50g) packed parsley leaves and tender stems 3 to 4 garlic cloves, 1 tablespoon minced 1 medium shallot, minced 1/2 teaspoon dried oregano 1/2 to 3/4 teaspoon fine sea salt 1/2 to 1 teaspoon crushed red pepper flakes or 1 jalapeño or Fresno chili pepper, finely chopped 1/2 cup (120ml) extra-virgin olive oil 1/4 cup to 1/3 cup (60ml to 80ml) red wine vinegar, adjusted to taste Directions Cook Chicken Thighs 1Preheat the oven to 375°F (190°C). 2Pat the chicken thighs dry with a paper towel. Then, sprinkle salt evenly on both sides of the chicken. 3Place the chicken thighs skin-side down in a cold oven-safe skillet. Stainless steel or cast iron pans work well. Don’t worry if the thighs touch. 4Turn the stove to medium heat and let the chicken cook until the skin turns a beautiful golden color and the thighs easily lift from the pan, about 20 minutes. Now and then, rotate the pan so the chicken cooks evenly. If the skin starts getting too dark, lower the heat a bit. If there’s a lot of oil splattering, cover the skillet with a lid. The golden skin is a sign that the thighs are ready to flip. If any are sticking, give them a little more time and use tongs to gently wiggle them loose. 5Once the skin is golden, flip the chicken thighs and carefully move the skillet to the preheated oven. Let them cook for another 15 to 20 minutes or until a thermometer inserted into the thickest part of the meat (closest to the bone) shows a temperature of 165ºF (73ºC). 6Remove the skillet from the oven and transfer the chicken to a plate. Let it rest for 5 minutes before serving with chimichurri sauce on top. Cook Chicken Thighs 1Preheat the oven to 375°F (190°C). 2Pat the chicken thighs dry with a paper towel. Then, sprinkle salt evenly on both sides of the chicken. 3Place the chicken thighs skin-side down in a cold oven-safe skillet. Stainless steel or cast iron pans work well. Don’t worry if the thighs touch. 4Turn the stove to medium heat and let the chicken cook until the skin turns a beautiful golden color and the thighs easily lift from the pan, about 20 minutes. Now and then, rotate the pan so the chicken cooks evenly. If the skin starts getting too dark, lower the heat a bit. If there’s a lot of oil splattering, cover the skillet with a lid. The golden skin is a sign that the thighs are ready to flip. If any are sticking, give them a little more time and use tongs to gently wiggle them loose. 5Once the skin is golden, flip the chicken thighs and carefully move the skillet to the preheated oven. Let them cook for another 15 to 20 minutes or until a thermometer inserted into the thickest part of the meat (closest to the bone) shows a temperature of 165ºF (73ºC). 6Remove the skillet from the oven and transfer the chicken to a plate. Let it rest for 5 minutes before serving with chimichurri sauce on top. Make Chimichurri Sauce 1Make the sauce by hand: Mince the garlic and shallot and add them to a medium bowl. Finely chop the parsley and add them to the bowl along with the salt, red pepper flakes, olive oil, and red wine vinegar. Stir, then taste and season with more salt or red pepper flakes if needed. 2Make the sauce in a food processor (or blender): Add garlic and shallots to the bowl of a food processor (or blender) and pulse until minced. Add the parsley, salt, and red pepper flakes. Pulse until the parsley is chopped small. Scrape the sides, and then pour in the olive oil and red wine vinegar. Pulse a few more times until the sauce comes together. Taste and season with more salt or red pepper flakes, if needed. Make Chimichurri Sauce 1Make the sauce by hand: Mince the garlic and shallot and add them to a medium bowl. Finely chop the parsley and add them to the bowl along with the salt, red pepper flakes, olive oil, and red wine vinegar. Stir, then taste and season with more salt or red pepper flakes if needed. 2Make the sauce in a food processor (or blender): Add garlic and shallots to the bowl of a food processor (or blender) and pulse until minced. Add the parsley, salt, and red pepper flakes. Pulse until the parsley is chopped small. Scrape the sides, and then pour in the olive oil and red wine vinegar. Pulse a few more times until the sauce comes together. Taste and season with more salt or red pepper flakes, if needed. Adam and Joanne's Tips Skinless chicken thighs or chicken breasts: The cooking method will be different. Quickly sear the chicken thighs in a bit of oil in the skillet, and then finish them in the oven. For chicken breasts, I recommend using this skillet chicken recipe. The nutrition facts provided below are estimates. We included all of the sauce, but you may have some leftovers, in which case, the nutrition facts will be less. Skinless chicken thighs or chicken breasts: The cooking method will be different. Quickly sear the chicken thighs in a bit of oil in the skillet, and then finish them in the oven. For chicken breasts, I recommend using this skillet chicken recipe. The nutrition facts provided below are estimates. We included all of the sauce, but you may have some leftovers, in which case, the nutrition facts will be less. Nutrition Per Serving Serving Size 1 thigh with sauce / Calories 314 / Protein 15 g / Carbohydrate 3 g / Dietary Fiber 1 g / Total Sugars 1 g / Total Fat 27 g / Saturated Fat 5 g / Cholesterol 81 mg / Sodium 676 mg AUTHOR: Joanne Gallagher We’re Adam and Joanne, a couple passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? To inspire you to get in the kitchen and confidently cook fresh and flavorful meals.More About Us