I love making chimichurri chicken thighs when I want something easy but still made from scratch. The chicken stays juicy, and the chimichurri sauce has just the right mix of garlic, herbs, and a little acidity.
I usually serve it with rice, roasted potatoes, or a quick arugula salad with balsamic vinaigrette, cherry tomatoes, and shaved parmesan. It doesn’t take much effort, but it always turns out so good.
Why You’ll Love This Recipe
- Easy to make – Simple ingredients and no complicated steps.
- Juicy chicken – Chicken thighs stay tender and don’t dry out.
- The sauce makes it – Chimichurri is the best and adds so much to every bite.
Equipment List
- Mixing bowl
- Measuring cups & spoons
- Sharp knife
- Cutting board
- Baking sheet
- Parchment paper or foil
Ingredients
This dish starts with chicken thighs, which cook up tender with crispy edges. The chimichurri sauce is made with fresh parsley, garlic, olive oil, and vinegar, adding just the right amount of brightness.
- Bone-in, skin-on chicken thighs – The skin gets crispy under the broiler, but you can remove it if you prefer.
- Fresh parsley & cilantro – 1 cup of each for plenty of chimichurri! If you don’t like cilantro, use all parsley.
- Fresh garlic – Adds bold flavor, it’s the classic and staple ingredient in the chimichurri.
- Red wine vinegar – Gives chimichurri its tangy kick. Lemon juice works too.
- Extra Virgin Olive oil – Helps the sauce coat the chicken and keeps it juicy.
- Red pepper flakes – For a little heat. Adjust to taste.
- Dried oregano – A must for chimichurri.
- Salt & black pepper – To season everything just right.
How to Make It (Step-by-Step Instructions)
Prep First
Before cooking, get everything ready: finely chop the parsley and cilantro, mince the garlic, measure out the olive oil, red wine vinegar, and spices, and pat the chicken dry with paper towels.
Step 1: Make the Chimichurri
On a wooden cutting board, finely chop 1 cup parsley and 1 cup cilantro. Transfer to a bowl and mix in minced garlic, red wine vinegar, olive oil, red pepper flakes, dried oregano, salt, and black pepper. Set aside half in a glass jar and store it in the fridge until ready to serve.
Step 2: Marinate the Chicken
Place the chicken thighs in a bowl or zip-top bag and pour the remaining chimichurri over them. Toss to coat, cover, and marinate for at least 30 minutes (or up to overnight in the fridge).
Step 3: Bake the Chicken
Preheat the oven to 400°F. Line a baking sheet with parchment paper or foil. Remove the chicken from the marinade and place it skin-side up on the baking sheet. Bake for 35-40 minutes until cooked through (165°F internal temperature).
Step 4: Broil for Crispy Skin
Turn the oven to broil and broil the chicken for 2-3 minutes until the skin is crispy and golden. Watch closely so it doesn’t burn!
Step 5: Serve with Extra Chimichurri
Let the chicken rest for 5 minutes, then drizzle with the reserved chimichurri from the fridge. Serve warm!
Tips
Let the chicken marinate – Even 30 minutes makes a difference.
Use fresh herbs – Dried herbs won’t give the same flavor.
Save extra sauce – Chimichurri is great on steak, fish, or veggies.
How To Serve It
I usually serve chimichurri chicken thighs with rice, roasted potatoes, or a side of grilled veggies. It’s also great sliced over a salad or in a wrap.
What To Serve With This
Pair these chimichurri chicken thighs with these sides from the blog:
- Cilantro lime rice – The perfect side that complements the tangy chimichurri sauce.
- Popeyes Cajun fries (copycat recipe) – Crispy fries seasoned with a spicy Cajun blend.
- Easy crispy yuca fries with chimichurri aioli – Golden yuca fries served with a flavorful chimichurri dipping sauce.
If You Like This Chimichurri Chicken, Then You’ll Love
If you enjoyed this recipe, you might also like:
- Peruvian-style grilled chicken with creamy green sauce (aji verde) – Juicy grilled chicken served with a vibrant green sauce.
- One-pan angel hair chimichurri pasta – A quick pasta dish tossed in a homemade chimichurri sauce.
- Easy 20-minute chimichurri shrimp with tomatoes – Succulent shrimp cooked in a tangy chimichurri sauce with fresh tomatoes.
I love reading your comments, and I try to get to all of them! Have you made chimichurri chicken thighs before? Let me know how you like to serve them!
Chimichurri Chicken Thighs
Chimichurri chicken thighs are marinated in a fresh herb and garlic sauce, then cooked and topped with more chimichurri. Serve with cilantro lime rice, crispy yuca fries, or a balsamic arugula salad.
- 4 bone-in skin-on chicken thighs
- 1 cup fresh parsley finely chopped
- 1 cup fresh cilantro finely chopped
- 3 cloves garlic minced
- 3 tbsp red wine vinegar
- ½ cup olive oil
- ½ tsp red pepper flakes adjust to taste
- 1½ tsp dried oregano
- 1½ tsp salt
- ¾ tsp black pepper
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Prep: Finely chop 1 cup fresh parsley and 1 cup fresh cilantro, mince 3 cloves garlic, measure out ½ cup olive oil, 3 tbsp red wine vinegar, and spices. Pat 4 chicken thighs dry with paper towels.
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On a cutting board, finely chop parsley and cilantro. Transfer to a bowl and mix in garlic, red wine vinegar, olive oil, red pepper flakes, oregano, salt, and black pepper. Set aside half in a glass jar and store it in the fridge until ready to serve.
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Place chicken in a bowl or zip-top bag. Pour the remaining chimichurri over it, toss to coat, and marinate for at least 30 minutes (or up to overnight).
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Preheat oven to 400°F. Line a baking sheet with parchment paper or foil. Remove chicken from marinade and place skin-side up on the sheet. Bake for 35-40 minutes until cooked through (165°F internal temp).
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Turn oven to broil and broil chicken for 2-3 minutes until crispy and golden. Watch closely!
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Let chicken rest for 5 minutes, then drizzle with the reserved chimichurri from the fridge. Serve warm!
Tips
Let the chicken marinate – Even 30 minutes makes a difference.
Use fresh herbs – Dried herbs won’t give the same flavor.
Save extra sauce – Chimichurri is great on steak, fish, or veggies.