Why You’ll Love This Recipe

Chimichurri Chicken Thighs are a quick, hands-off dinner with a complex, vibrant flavor profile that feels like a special treat. The combination of parsley, oregano, garlic, and smoked paprika creates an irresistible marinade that infuses the chicken with freshness and savory depth. Roasting the chicken thighs in the oven results in crispy skin and juicy meat, making this dish the perfect balance of texture and flavor. Plus, it’s versatile—serve it with rice, vegetables, or a side salad for a well-rounded meal.

Ingredients

4 bone-in, skin-on chicken thighs
1/4 cup olive oil
1/4 cup vinegar (alternative)
1/4 cup fresh parsley, chopped
2 tablespoons fresh oregano, chopped
3 cloves garlic, minced
1 teaspoon red pepper flakes
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon smoked paprika

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the Oven: Set your oven to 400°F (200°C).
Prepare the Chicken: Pat the chicken thighs dry with paper towels to remove any excess moisture. This will help achieve crispy skin when roasting.
Prepare the Chimichurri Marinade: In a small bowl, combine olive oil, vinegar (alternative), chopped parsley, chopped oregano, minced garlic, red pepper flakes, salt, black pepper, and smoked paprika. Whisk the ingredients together until well combined, forming a flavorful marinade.
Marinate the Chicken: Using a spoon or brush, generously coat the chicken thighs with the chimichurri marinade. Make sure to cover both sides of the chicken. Let it marinate for at least 15 minutes at room temperature, or up to 1 hour in the refrigerator for more depth of flavor.
Roast the Chicken: Place the marinated chicken thighs on a large baking sheet, skin side up. Roast in the preheated oven for 35 to 40 minutes, or until the skin is crispy and the internal temperature of the chicken reaches 165°F (74°C).
Rest and Serve: Remove the chicken from the oven and let it rest for 5 minutes before serving. This helps retain the juices and ensures a tender bite. Serve the chicken thighs with extra chimichurri sauce drizzled on top for added flavor.

Servings and Timing

Servings: 4 servings
Prep Time: 10 minutes
Cook Time: 40 minutes
Rest Time: 5 minutes
Total Time: 55 minutes

Variations

Grilled Chimichurri Chicken: For a smoky, charred flavor, you can grill the marinated chicken thighs instead of roasting them. Grill for 6-8 minutes per side over medium-high heat, or until the chicken reaches 165°F (74°C).
Tangy Chimichurri: If you prefer a more tangy chimichurri, add a splash more vinegar (alternative) to the marinade.
Milder Heat: For a less spicy version, reduce or omit the red pepper flakes.
Herb Variations: If fresh oregano isn’t available, you can use dried oregano. However, fresh herbs are preferred for a more vibrant flavor.
Add Citrus: For an extra burst of flavor, you can add the zest of a lemon or lime to the marinade for a citrusy twist.

Storage/Reheating

Leftover chimichurri chicken can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through. You can also reheat it in the microwave, though the skin may not stay as crispy.

FAQs

Can I use boneless, skinless chicken thighs?

Yes, you can substitute boneless, skinless chicken thighs, but be sure to reduce the cooking time slightly. They’ll cook in about 25-30 minutes.

Can I make the chimichurri ahead of time?

Yes, the chimichurri marinade can be made in advance. Store it in an airtight container in the refrigerator for up to 3 days. Marinating the chicken for longer can intensify the flavors.

Can I make this dish spicy?

Definitely! You can add chili paste, red pepper flakes, or even a sliced jalapeño to the slow cooker to give it a spicy kick.

Can I use this chimichurri sauce on other meats?

Absolutely! This chimichurri sauce works wonderfully with steak, or even roasted vegetables. It’s a versatile sauce that adds a vibrant, herbaceous kick to any dish.

Conclusion

Chimichurri Chicken Thighs are a flavorful, juicy, and aromatic meal that combines the best of fresh herbs and tangy vinegar. The crispy skin and tender meat, paired with the vibrant, zesty marinade, make this dish perfect for any occasion. Whether roasted in the oven or grilled to perfection, it’s a simple yet impressive dish that will have your family or guests asking for seconds. Enjoy this delicious recipe with your favorite sides for a complete and satisfying meal!

Chimichurri Chicken Thighs: A Zesty, Flavorful Delight

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Chimichurri Chicken Thighs are juicy and flavorful, marinated in a zesty chimichurri sauce made with fresh herbs, garlic, and vinegar. Roasted to crispy perfection, these chicken thighs are a perfect balance of savory, tangy, and spicy flavors, making them a great dish for any occasion.

Author: Amy
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 4 servings
Category: Main Dish
Method: Roasting
Cuisine: Latin-inspired

Instructions

Preheat the Oven: Set your oven to 400°F (200°C).
Prepare the Chicken: Pat the chicken thighs dry with paper towels to remove any excess moisture. This will help achieve crispy skin when roasting.
Prepare the Chimichurri Marinade: In a small bowl, combine olive oil, vinegar (alternative), chopped parsley, chopped oregano, minced garlic, red pepper flakes, salt, black pepper, and smoked paprika. Whisk the ingredients together until well combined, forming a flavorful marinade.
Marinate the Chicken: Using a spoon or brush, generously coat the chicken thighs with the chimichurri marinade. Make sure to cover both sides of the chicken. Let it marinate for at least 15 minutes at room temperature, or up to 1 hour in the refrigerator for more depth of flavor.
Roast the Chicken: Place the marinated chicken thighs on a large baking sheet, skin side up. Roast in the preheated oven for 35 to 40 minutes, or until the skin is crispy and the internal temperature of the chicken reaches 165°F (74°C).
Rest and Serve: Remove the chicken from the oven and let it rest for 5 minutes before serving. This helps retain the juices and ensures a tender bite. Serve the chicken thighs with extra chimichurri sauce drizzled on top for added flavor.