Chimichurri Chicken Thighs
Indulge in juicy chicken thighs marinated in a vibrant and zesty chimichurri sauce, perfect for weeknight dinners or special gatherings.
Ingredients
Main Ingredients
- 4 pieces bone-in, skin-on chicken thighs Skinless chicken thighs can be used as a lighter option.
Chimichurri Sauce
- 1 cup fresh parsley, chopped Fresh herbs enhance the flavor.
- 1/2 cup olive oil
- 1/4 cup red wine vinegar Adds acidity to the sauce.
- 3 cloves garlic, minced
- 1 teaspoon red pepper flakes Adjust to taste for spiciness.
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 whole lemon, juiced Brightens the flavor.
Instructions
Preparation
- Make the Chimichurri Sauce: In a bowl, combine the chopped parsley, olive oil, red wine vinegar, garlic, red pepper flakes, salt, black pepper, and lemon juice. Mix well and set aside.
- Marinate the Chicken: Place the chicken thighs in a zip-top bag or shallow dish. Pour half of the chimichurri sauce over the chicken, ensuring it's well-coated. Reserve the remaining sauce for serving.
- Chill: Seal the bag or cover the dish, then refrigerate for at least 30 minutes. For best results, let it marinate for a few hours or overnight.
- Preheat the Oven: When ready to cook, preheat your oven to 400°F (200°C).
- Prepare for Baking: Remove the chicken from the marinade and place it skin-side up on a baking sheet lined with parchment paper.
Cooking
- Bake: Bake in the preheated oven for 25-30 minutes, until the chicken reaches an internal temperature of 165°F (75°C) and the skin is crispy and golden brown.
- Rest and Serve: Remove from the oven and let the chicken rest for 5 minutes before serving. Drizzle with the reserved chimichurri sauce and enjoy!
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze for up to 3 months. For deeper flavor, marinate overnight.