Chimichurri Chicken Thighs (Marinated & Baked)
🍗 Why You’ll Love This
- Juicy, flavorful chicken that stays tender every time.
- Bold, herby chimichurri that adds brightness and a punch of garlic.
- Easy prep + minimal cleanup, but feels like a restaurant-quality dish.
- Mixing bowl
- Measuring cups & spoons
- Sharp knife
- Cutting board
- Baking dish
- Parchment paper or foil
🧄 Ingredients
Serves 4
For the Chicken:
- 4 bone-in, skin-on chicken thighs
- Salt & black pepper (to taste)
For the Chimichurri:
- 1 cup fresh parsley, finely chopped
- 1 cup fresh cilantro, finely chopped (or sub more parsley if you prefer)
- 3 cloves garlic, minced
- 3 tbsp red wine vinegar (or lemon juice)
- ½ cup extra virgin olive oil
- ½ tsp red pepper flakes (adjust to taste)
- 1½ tsp dried oregano
- ¾ tsp black pepper
- 1½ tsp salt
🔪 Instructions
1. Prep the Sauce
Finely chop the parsley and cilantro. Combine in a bowl with garlic, vinegar, olive oil, red pepper flakes, oregano, salt, and pepper. Stir well.
✅ Set aside half of the sauce in a jar and refrigerate—it’s for serving later.
2. Marinate the Chicken
Pat chicken thighs dry. Place them in a bowl or zip-top bag and coat with the remaining chimichurri.
Marinate for at least 30 minutes, or up to overnight in the fridge.
3. Bake
- Preheat oven to 400°F (200°C).
- Remove chicken from marinade and place skin-side up on a lined baking dish.
- Bake for 35–40 minutes, or until the internal temp reaches 165°F (74°C).
4. Broil for Crispy Skin
Turn oven to broil and broil chicken for 2–3 minutes until the skin is golden and crisp. Watch closely!
5. Serve
Let the chicken rest for 5 minutes.
Drizzle with the reserved chimichurri and serve warm.
🌿 Tips
- Fresh herbs are key—skip dried for this recipe.
- Marinate longer if you can for deeper flavor.
- Chimichurri leftovers? Use on steak, fish, roasted veggies, or bread.
🍽️ What to Serve With It
Pair your chimichurri chicken with:
- 🥗 Arugula salad (with cherry tomatoes, shaved Parmesan, and balsamic vinaigrette)
- 🍚 Cilantro lime rice
- 🥔 Roasted potatoes
- 🍟 Yuca fries with chimichurri aioli
- 🌮 Tuck into a wrap or taco
📌 Recipe Snapshot
| Course | Dinner, Lunch |
|---|---|
| Cuisine | American, Argentinian |
| Servings | 4 |
| Prep Time | 10 minutes |
| Cook Time | 35–40 minutes |
| Marinate | 30 minutes (or overnight) |
| Total Time | ~50 minutes |