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Chimichurri Chicken Thighs Recipe

Juicy, tender chicken thighs perfectly paired with a vibrant, herbaceous chimichurri sauce. This recipe is a quick and flavorful weeknight dinner inspired by Argentine cuisine, featuring crispy skin and bold fresh flavors. Easy to prepare and sure to impress, chimichurri chicken thighs are perfect for grilling, pan-searing, or roasting.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dinner, Main Course
Cuisine Argentinian, Grilling, Latin American, South American
Servings 4 (about 2 chicken thighs per person)
Calories 350 kcal

Equipment

  • Cast iron skillet or grill pan (or outdoor grill)
  • Food processor or blender
  • Tongs
  • Meat thermometer
  • Knife and cutting board

Ingredients
  

For the Chicken:

  • 8 bone-in, skin-on chicken thighs (about 3-4 lbs)
  • Kosher salt and freshly ground black pepper
  • 1 tbsp olive oil (for cooking)

For the Chimichurri Sauce:

  • 1 cup fresh parsley leaves (packed)
  • ¼ cup fresh cilantro leaves (optional)
  • 4 cloves garlic
  • 1 shallot, peeled and roughly chopped
  • 2 tbsp red wine vinegar
  • ½ tsp red pepper flakes (adjust to taste)
  • ½ cup extra virgin olive oil
  • Salt and freshly ground black pepper, to taste

Instructions
 

  • Prepare Chicken: Pat chicken thighs dry and season generously with salt and pepper. Optional: Marinate in some chimichurri or olive oil and garlic for 30 minutes to 1 hour.
  • Make Chimichurri: In a food processor, pulse parsley, cilantro, garlic, and shallot until finely chopped but not pureed. Add vinegar and red pepper flakes; pulse briefly. Slowly add olive oil with the processor running. Season with salt and pepper to taste.
  • Cook Chicken:
    Pan-sear: Heat oil in cast iron skillet over medium-high heat. Place chicken skin-side down; cook 6-8 minutes until skin is crisp. Flip and cook 6-8 more minutes until internal temperature reaches 165°F (74°C).
    Grill: Preheat grill to medium-high. Grill chicken skin-side down 6-7 minutes per side until cooked through.
    Oven roast: Sear skin-side down in a hot skillet for 5 minutes, then roast at 425°F (220°C) for 15-20 minutes.
  • Rest: Remove chicken and rest for 5 minutes.
  • Serve: Spoon chimichurri generously over chicken and serve with preferred sides.

Notes

  • Use bone-in, skin-on thighs for best flavor and texture.
  • Adjust heat level by varying red pepper flakes or adding fresh chili.
  • Chimichurri can be made ahead and refrigerated for up to 3 days.
  • Let chicken rest after cooking to lock in juices.
  • Serve extra chimichurri on the side for added freshness.
Keyword Argentine recipe, Chimichurri chicken, easy dinner recipes, garlic herb sauce, grilled chicken thighs, juicy chicken, Weeknight Meal