Oh boy, do I have a treat for you today! If you’re looking for a meal that brings a taste of summer to your dinner table any day of the week, let me introduce you to my absolute favorite recipe: Chimichurri Chicken Thighs! The juicy, tender chicken paired with that vibrant, zingy chimichurri sauce is simply a match made in foodie heaven.
I vividly remember the first time I whipped this up for a summer BBQ. The sun was shining, the grill was sizzling, and nothing filled my heart with joy more than seeing my friends gather around, plates piled high with this deliciousness. One bite and they were hooked, instantly raving about the flavors. I just knew I had to share this gem of a recipe with all of you!
What’s in Chimichurri Chicken Thighs?
Let’s break down the ingredients so we can fully appreciate what makes this dish so special:
Chicken Thighs: I love using bone-in, skin-on chicken thighs because they are packed with flavor and stay juicy while cooking. Trust me, you want that crispy skin!
Salt and Pepper: The basics! These seasonings enhance the flavors of all the other ingredients. Simple but so essential.
Garlic Powder and Paprika: Garlic powder adds that lovely depth, while paprika provides both warmth and a subtle sweetness. Together, they make a fantastic seasoning combination!
Olive Oil: Extra virgin for the chimichurri and a light drizzle for the chicken. It keeps everything moist and adds richness.
Fresh Parsley and Cilantro: Fresh herbs are the star of this show! Parsley gives a nice, fresh burst, while cilantro brings that beautiful herbaceousness that really pops.
Garlic: Minced fresh garlic in the chimichurri brings that satisfying kick. Who can resist that garlicky goodness?
Red Pepper Flakes: A touch of heat! You can adjust this to your liking based on how much spice you want in your life.
Red Wine Vinegar: This vinegar adds acidity to balance the richness of the chicken and gives a nice tang to the sauce.
Lemon Juice: A little squeeze elevates the flavors and adds a refreshing brightness. It’s optional, but why not?
Is Chimichurri Chicken Thighs Good for You?
Absolutely, and here’s why! This dish packs a punch with protein thanks to the chicken thighs, which are a great source of nutrients to keep you feeling full and satisfied.
Chicken Thighs: These are high in protein and contain essential vitamins and minerals. Plus, the skin helps keep the meat moist—so delicious!
Parsley and Cilantro: Both of these herbs are not only flavorful but are also rich in vitamins A, C, and K. They can also aid in detoxification—yay for healthy eating!
Olive Oil: Heart-healthy fats abound in olive oil, which is a staple of the Mediterranean diet. It’s great for heart health and can help reduce inflammation.
Of course, we should be mindful of our portion sizes given the olive oil and chicken skin, but this dish can fit perfectly into a balanced diet.
Ingredients
These juicy Chimichurri Chicken Thighs serve around 4 people, perfect for a family dinner or gathering with friends!
– 4 bone-in, skin-on chicken thighs
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1 teaspoon garlic powder
– 1 teaspoon paprika
– 2 tablespoons olive oil (for the chicken)
**For the Chimichurri Sauce:**
– 1 cup fresh parsley, finely chopped
– 1/2 cup fresh cilantro, finely chopped
– 3 cloves garlic, minced
– 1/2 teaspoon red pepper flakes (adjust to taste)
– 1/4 cup red wine vinegar
– 1/2 cup extra virgin olive oil
– Salt and pepper to taste
– Juice of 1 lemon (optional)
How to Make Chimichurri Chicken Thighs?
Let’s get cookin’! This recipe is super straightforward:
1. **Prepare the Chicken**: Preheat your grill or oven to medium-high heat. Pat the chicken thighs dry with paper towels (this helps them get nice and crispy). Drizzle them with olive oil and season both sides with salt, pepper, garlic powder, and paprika.
2. **Cook the Chicken**: If you’re grilling, place the chicken thighs skin-side down. Let them cook for about 7-8 minutes, then flip and continue on the other side for another 7-8 minutes, or until the internal temperature hits 165°F (75°C), and the skin is all crispy and browned. If you’re baking, place them on a baking sheet and bake at 425°F (220°C) for about 35-40 minutes.
3. **Make the Chimichurri Sauce**: While the chicken is cooking, let’s whip up that chimichurri from the divine herbs! In a medium bowl, combine the chopped parsley, cilantro, minced garlic, red pepper flakes, and red wine vinegar. Then, slowly whisk in the extra virgin olive oil until everything is well mixed. Lastly, season with salt and pepper to taste, and squeeze in the lemon juice if you want that extra zing.
4. **Serve**: When your chicken is ready, take it off the grill or out of the oven and let it rest for a few minutes (this is important for juicy chicken!). Drizzle that luscious chimichurri sauce generously over the thighs, and don’t forget to serve extra sauce on the side for dipping or drizzling—trust me, you’re gonna want more of it!
Chimichurri Secrets & Serving Suggestions
Now, I can’t let you go without a few bonus tips!
– **Marination Magic**: If you have a bit of time, marinating the chicken in half of the chimichurri sauce for a couple of hours or overnight can take the flavor to a whole new level!
– **Side Compliments**: Pair these chicken thighs with some grilled veggies, a light salad, or even a fluffy quinoa or rice pilaf for a complete meal.
– **Make it Spicy**: If you’re a heat seeker, feel free to increase the red pepper flakes or add a few dashes of hot sauce to the chimichurri.
I’m telling you, once you try these Chimichurri Chicken Thighs, you’ll be hooked, just like my friends were! So get your apron on, crank up that grill or oven, and treat yourself to this delightful dish. Don’t forget to share your delicious creations with me; I’d love to hear all about your culinary adventures! Enjoy!
