– **Title**: Chimichurri Chicken Thighs
– **Ingredients**:
– 4 bone-in, skin-on chicken thighs
– Salt and pepper, to taste
– 1 tablespoon olive oil (for cooking)
**Chimichurri Sauce**:
– 1 cup fresh parsley, chopped
– 1/4 cup fresh oregano, chopped (or 1 tablespoon dried oregano)
– 3 cloves garlic, minced
– 1/2 teaspoon red pepper flakes (adjust for heat preference)
– 1/2 cup olive oil
– 1/4 cup red wine vinegar
– Salt and pepper, to taste
– Juice of 1 lemon (optional for extra acidity)
– **Instructions**:
1. **Prepare the Chimichurri Sauce**: In a medium bowl, combine the chopped parsley, oregano, minced garlic, and red pepper flakes. Slowly whisk in the olive oil and red wine vinegar until well combined. Season with salt, pepper, and lemon juice (if using) to taste. Set aside.
2. **Prepare the Chicken**: Pat the chicken thighs dry with paper towels and season generously with salt and pepper on both sides.
3. **Cook the Chicken**: In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Once the oil is shimmering, add the chicken thighs skin-side down. Cook for about 7-8 minutes, or until the skin is golden brown and crispy. Flip the chicken and cook for an additional 7-8 minutes, or until fully cooked (internal temperature should reach 165°F/75°C).
4. **Serve**: Once the chicken is cooked, remove it from the skillet and let it rest for a few minutes. Drizzle the chimichurri sauce generously over the chicken thighs before serving. Serve extra chimichurri on the side for dipping.
Enjoy your flavorful Chimichurri Chicken Thighs!
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on chicken thighs give great flavor and moisture. If you’re looking for a healthier option, skinless thighs or even chicken breasts work, but they might dry out quicker.
Olive Oil: This adds richness to the chicken and sauce. You can substitute vegetable oil or avocado oil if you need a flavor with a higher smoke point. I love using extra virgin for the best flavor!
Spices: Garlic powder, paprika, onion powder, and cumin are key for flavor. If you don’t have garlic powder, fresh minced garlic works too! Replace cumin with coriander for a different twist.
Parsley: Fresh parsley is essential for chimichurri. If you want something different, cilantro gives a deliciously unique flavor, though it changes the profile of the sauce.
Red Wine Vinegar: This provides the tang in the chimichurri. If you don’t have it, apple cider vinegar is a nice alternative, just remember it’s a bit sweeter.
How Do You Achieve Perfectly Crispy Chicken Skin?
To get that crispy skin on your chicken thighs, here are some tips: Dry the skin with paper towels before seasoning — moisture is the enemy of crispiness. Preheat your grill or skillet adequately to ensure the skin sizzles on contact.
- Rub olive oil generously on the skin side before cooking.
- Cook skin-side down for 7-8 minutes, don’t rush flipping them until you see a nice golden color.
- Use a meat thermometer to ensure it reaches 165°F (75°C) for perfectly cooked chicken.
Delicious Chimichurri Chicken Thighs
Ingredients You’ll Need:
For the Chicken:
- 4 bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1/2 teaspoon cumin
For the Chimichurri Sauce:
- 1 cup fresh parsley, finely chopped
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 4 cloves garlic, minced
- 1 teaspoon red pepper flakes (adjust to taste)
- Salt and pepper to taste
- 1 tablespoon fresh oregano, chopped (or 1 teaspoon dried)
How Much Time Will You Need?
This recipe will take about 15 minutes to prep and 20 minutes to cook. So, you’re looking at a total of about 35 minutes from start to finish. Just enough time to get a delicious meal ready!
Step-by-Step Instructions:
1. Prepare the Chicken:
Start by mixing the olive oil, salt, pepper, garlic powder, paprika, onion powder, and cumin in a medium-sized bowl. Once blended, take this flavorful mixture and rub it all over the chicken thighs, making sure to coat them well.
2. Make the Chimichurri Sauce:
In another bowl, combine the finely chopped parsley, olive oil, red wine vinegar, minced garlic, red pepper flakes, oregano, and a sprinkle of salt and pepper. Mix everything together really well! Give it a taste and adjust the seasoning if you like—it should be zesty and delicious! Set this vibrant sauce aside for now.
3. Cook the Chicken:
Preheat your grill or heat a stovetop skillet over medium-high heat. Once hot, place the chicken thighs skin-side down. Cook them for about 7-8 minutes until the skin gets nice and crispy and turns golden brown. Flip the thighs over and cook for another 7-10 minutes, checking that the internal temperature of the chicken reaches 165°F (75°C).
4. Serve:
Once the chicken is cooked through, carefully remove it from the heat and let it rest for a few minutes. Serve the chicken thighs warm and drizzle the chimichurri sauce generously on top or serve it on the side for dipping.
5. Enjoy:
These vibrant chimichurri chicken thighs pair wonderfully with grilled vegetables or a fresh salad for a complete and tasty meal. Enjoy every bite!
Can I Use Boneless Chicken Thighs Instead?
Absolutely! If you prefer boneless chicken thighs, reduce the cooking time to about 5-6 minutes per side to avoid overcooking. Make sure to check the internal temperature to ensure it’s at least 165°F (75°C).
What If I Don’t Have Red Wine Vinegar?
No problem! You can substitute red wine vinegar with apple cider vinegar or white wine vinegar. Both will offer a slightly different flavor but will still taste great in your chimichurri sauce. Aim to mix in about 3 tablespoons if you like a bit more tang.
Can I Make the Chimichurri Sauce Ahead of Time?
Definitely! Chimichurri sauce can be made up to 2 days in advance and stored in the refrigerator. Just give it a good stir before using, as the ingredients may settle. It actually tastes even better after the flavors have had time to meld!
How Should I Store Leftover Chicken and Chimichurri?
Store any leftover chicken thighs in an airtight container in the fridge for up to 3 days. For the chimichurri sauce, it can also be kept in its own airtight container for the same 3 days. To reheat the chicken, consider using the microwave or oven to keep it tender, and drizzle some fresh chimichurri sauce over the top just before serving for an extra kick of flavor.
