Why You’ll Love This Recipe

This dish bursts with fresh, herbaceous flavors that balance bright citrus and a subtle, spicy kick. It’s effortlessly simple but delivers complex tastes perfect for elevating weeknight dinners or serving at gatherings. Plus, it showcases how a green sauce can transform ordinary chicken into something remarkable.

Ingredients

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

Fresh cilantro, parsley, oregano, shallot, garlic, jalapeño, lemon juice, red wine vinegar, olive oil, kosher salt, fresh ground pepper
Boneless, skinless chicken thighs (2 lbs)

Directions

Make the chimichurri sauce: Combine cilantro, parsley, oregano (fresh or dried), shallot, garlic, jalapeño, lemon juice, olive oil, red wine vinegar, salt, and pepper.
Marinate the chicken: Toss the thighs in chimichurri, reserving some sauce for later. Marinate for 20–30 minutes, though longer (up to 24 hours) deepens the flavor .
Cook your chicken:
- Grill or stovetop: Cook on medium-high heat for 5–7 minutes per side until the internal temperature reaches 165 °F .
- Oven: Bake at around 375–390 °F for 20–25 minutes until cooked through .
Serve: Let the chicken rest briefly, then top with reserved chimichurri sauce before serving.

Servings and timing

Servings: About 4 servings (2 lbs of thighs)
Prep time: ~10–20 minutes depending on sauce prep
Marinating time: 20–30 minutes minimum, up to 24 hours for best flavor
Cook time: 20–30 minutes, depending on method
Total time: Approximately 40–60 minutes (including marinade)

Variations

Baked variation: Add potatoes to bake alongside the chicken on a sheet-pan for a full meal .
Method flexibility: Can be pan-seared, grilled, or baked with equally great outcomes.
Make-ahead sauce: Chimichurri holds well keep it refrigerated up to 2 days, or freeze for longer storage .

Storage/Reheating

Refrigeration: Store cooked chicken in an airtight container for 3–5 days .
Freezing: Freeze portions for up to 3 months, then thaw and reheat to 165 °F .

FAQs

1. How long should I marinate the chicken?

Marinate for at least 20–30 minutes for noticeable flavor; for best results, let it sit up to 24 hours.

2. What’s the internal temperature for safe cooking?

Cook until the thickest part reads 165 °F to ensure safety and juiciness .

3. Can I use chicken breasts instead of thighs?

Yes just note that breasts cook faster and can dry out more easily. Adjust time accordingly .

4. How should I store leftover chimichurri?

Refrigerate chimichurri for up to 2 days, or freeze in small portions for future use .

5. Can I use dried herbs instead of fresh?

Yes dried oregano can be used, but fresh herbs like cilantro and parsley contribute brighter flavor.

6. Best cooking method?

All work well grilling adds char, pan-searing is quick, and baking is easy for large batches.

7. Can I prep this ahead?

Absolutely chef make both sauce and marinated chicken in advance, then cook when you’re ready.

8. Is this recipe gluten-free?

Yes ingredients are naturally gluten-free as long as labels are checked.

9. What sides pair well?

Try with roasted potatoes, rice, grilled veggies, or a crisp salad for a balanced meal .

10. Can I make this spicy?

Yes leave in jalapeño seeds or add red pepper flakes for extra heat.

Conclusion

This Chimichurri Chicken Thighs recipe brings refreshing herb-forward flavor to tender chicken, with adaptable cooking methods and flavorful results. From a quick weekday meal to a weekend cookout, this dish impresses with simple steps and bold taste. Let me know if you’d like side suggestions or tweaks to suit dietary needs!

Chimichurri Chicken Thighs