Description
Sizzling chimichurri chicken thighs deliver bold Argentine flavors that dance across your palate with zesty herbs and tangy marinade. Succulent chicken emerges perfectly grilled, promising a memorable meal packed with bright, fresh herb excitement you’ll crave again and again.
Ingredients
Scale
Chicken:
- 4 chicken thighs, bone-in, skin-on
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1 teaspoon paprika
- 1 tablespoon olive oil
Fresh Herbs and Aromatics:
- 1/2 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons fresh oregano, chopped (or 2 teaspoons dried oregano)
- 3 cloves garlic, minced
- 1/4 teaspoon red pepper flakes
Sauce and Seasoning:
- 1/2 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- Salt and pepper, to taste
Instructions
- Prepare the chicken thighs by patting them dry with paper towels to ensure a crispy exterior. Season thoroughly with salt, black pepper, garlic powder, and paprika, then drizzle with olive oil, massaging the spices into the meat for maximum flavor absorption.
- Create the chimichurri sauce by finely chopping fresh parsley, cilantro, and oregano. Incorporate minced garlic and red pepper flakes for additional zest. Blend extra-virgin olive oil and red wine vinegar, then season with salt and pepper to taste. Allow the mixture to rest and meld flavors for 10-15 minutes.
- Preheat grill or oven to 400°F (200°C). For grilling, place chicken thighs skin-side down and cook for 6-7 minutes until distinctive grill marks appear. Flip and continue cooking for another 6-7 minutes until internal temperature reaches 165°F (75°C). For oven method, arrange chicken on a foil-lined baking sheet and roast for 25-30 minutes, rotating midway for uniform cooking.
- Remove chicken from heat and generously drizzle with prepared chimichurri sauce. The vibrant herb sauce will complement the rich, crispy chicken thighs.
- Plate the chimichurri chicken alongside grilled vegetables or a crisp salad for a complete, restaurant-quality meal. Offer additional chimichurri sauce for those who enjoy extra flavor.
Notes
- Ensure chicken is completely dry before seasoning to achieve a crispy, golden-brown exterior that locks in moisture and enhances flavor.
- Marinate chicken in chimichurri sauce for 30 minutes to 2 hours before cooking to intensify the herb-infused taste and tenderize the meat.
- Customize the heat level by adjusting red pepper flakes or using milder alternatives like smoked paprika for those with sensitive palates.
- Transform this recipe into a low-carb or keto-friendly option by serving with roasted low-carb vegetables like zucchini, cauliflower, or asparagus instead of traditional sides.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes (grilling) or 12-14 minutes (baking)
- Category: Dinner, Lunch, Appetizer
- Method: Grilling
- Cuisine: Argentinian
Nutrition
- Serving Size: 4
- Calories: 550
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 45 g
- Saturated Fat: 10 g
- Unsaturated Fat: 30 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 36 g
- Cholesterol: 120 mg