**Input**: Chimichurri Chicken
**Output**:
This Chimichurri Chicken is a feast for the eyes and the taste buds! Juicy chicken is topped with a vibrant, herby sauce that packs a fresh punch.
I love how easy it is to whip up that chimichurri sauce. Just blend and pour! Perfect with a side of rice or veggies to soak up all that deliciousness! 😋
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on chicken thighs are perfect for moisture and flavor but can be replaced with boneless thighs or even chicken breasts, keeping in mind to adjust cooking times as they cook faster.
Fresh Herbs: Parsley and cilantro are key for chimichurri. If you’re not a cilantro fan, you can substitute it with more parsley or try fresh basil for a twist.
Garlic: Fresh garlic offers a robust flavor. If you’re in a pinch, garlic powder can work, but use a little less, about 1/4 teaspoon per clove.
Red Wine Vinegar: This adds a nice tang. Apple cider vinegar or white wine vinegar can be suitable substitutes if red wine vinegar isn’t available.
How Do You Achieve Crispy Skin on Chicken Thighs?
Getting crispy skin on chicken thighs requires a few important steps. First, make sure to pat the chicken dry with paper towels; moisture is the enemy of crispiness. Season the skin-side well and start grilling that side down.
- Grill on medium-high heat for 5-7 minutes without moving them until the skin is golden and crispy.
- Flipping is key! Cook the other side another 5-7 minutes, checking the internal temperature.
This method helps render the fat and gives you that desirable crunch. Letting the chicken rest before serving also helps keep it juicy. Enjoy your cooking!
How to Make Chimichurri Chicken Thighs
Ingredients You’ll Need:
For the Chicken:
- 4 bone-in, skin-on chicken thighs
- 1 teaspoon olive oil
- Salt and pepper, to taste
For the Chimichurri Sauce:
- 1 cup fresh parsley, finely chopped
- 1/4 cup fresh cilantro, finely chopped
- 4 cloves garlic, minced
- 1 teaspoon red pepper flakes (optional)
- 1/2 cup olive oil
- 2 tablespoons red wine vinegar
- Juice of 1 lime
- Salt and pepper, to taste
How Much Time Will You Need?
This delicious dish will take about 10 minutes to prep and around 15 minutes for cooking. So, in total, you will need about 25 minutes to get your tasty Chimichurri Chicken Thighs ready to serve. Easy peasy!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your grill or oven to 400°F (200°C). While it’s heating up, take your chicken thighs and pat them dry with paper towels. This helps to make the skin crispy! Rub the chicken with 1 teaspoon of olive oil and sprinkle generously with salt and pepper on both sides.
2. Make the Chimichurri Sauce:
In a mixing bowl, combine the finely chopped parsley, cilantro, minced garlic, and optional red pepper flakes for a touch of heat. Pour in the 1/2 cup of olive oil, 2 tablespoons of red wine vinegar, and the juice of 1 lime. Sprinkle in a pinch of salt and pepper, then mix everything well until combined. This flavorful sauce is what makes the chicken shine!
3. Grill the Chicken:
Now it’s time to cook! Place the chicken thighs skin-side down on your grill or in the oven. Grill for about 5-7 minutes until the skin is nice and crispy. After that, carefully flip them over and grill for another 5-7 minutes or until the internal temperature reaches 165°F (75°C). You can use a meat thermometer to check this. Perfectly cooked chicken every time!
4. Baste and Serve:
Once the chicken is ready, take it off the grill or out of the oven, and baste it with some of the chimichurri sauce. Let the chicken rest for a few minutes to keep it juicy. When you’re ready to eat, serve the chicken thighs drizzled with more chimichurri sauce on the side for extra flavor. Enjoy your tasty meal!
Can I Use Boneless Chicken Thighs Instead?
Yes, you can absolutely use boneless chicken thighs! Just be sure to reduce the cooking time to about 4-6 minutes per side, or until the internal temperature reaches 165°F (75°C). They may not get the same crispy skin, but they will be delicious with the chimichurri sauce!
What If I Don’t Have Cilantro?
No worries! If you don’t have cilantro, you can simply omit it or substitute it with additional parsley. For a bit of variation, try using other herbs like basil or mint for a unique twist on the chimichurri flavor!
How to Store Leftover Chimichurri Sauce?
Store any leftover chimichurri in an airtight container in the fridge for up to a week. It’s great as a marinade for other meats or as a dressing for salads! Just give it a good stir before using, as the oil may separate.
Can I Make the Chimichurri Sauce in Advance?
Definitely! Making the chimichurri sauce a few hours ahead of time will let the flavors meld beautifully. Just be sure to store it in the refrigerator until you’re ready to use it, and let it come to room temperature before serving for the best flavor.
