– **Title**: Chimichurri Chicken Thighs
– **Ingredients**:
– 4 chicken thighs, bone-in and skin-on
– Salt and pepper, to taste
– 1 tablespoon olive oil
– **For the Chimichurri Sauce**:
– 1/2 cup fresh parsley, finely chopped
– 1/4 cup fresh cilantro, finely chopped
– 2-3 cloves garlic, minced
– 1 teaspoon red pepper flakes (adjust to taste)
– 1/4 cup red wine vinegar
– 1/2 cup extra virgin olive oil
– Salt and pepper, to taste
– **Instructions**:
1. **Prepare the Chimichurri Sauce**: In a bowl, combine the parsley, cilantro, garlic, red pepper flakes, red wine vinegar, and extra virgin olive oil. Mix well and season with salt and pepper to taste. Set aside to allow the flavors to meld.
2. **Prepare the Chicken**: Preheat your oven to 400°F (200°C). Pat the chicken thighs dry with paper towels and season both sides generously with salt and pepper.
3. **Sear the Chicken**: In an oven-safe skillet, heat 1 tablespoon of olive oil over medium-high heat. Once hot, add the chicken thighs skin-side down. Sear for about 5-7 minutes until the skin is golden brown and crispy. Flip the thighs over and sear for an additional 3 minutes.
4. **Bake the Chicken**: Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the juices run clear.
5. **Serve**: Remove the chicken from the oven and let it rest for a few minutes. Serve the chicken thighs topped with chimichurri sauce and enjoy!
This recipe captures the flavorful essence of chimichurri while ensuring the chicken thighs remain juicy and tender.
Key Ingredients & Substitutions
Chicken Thighs: Bone-in and skin-on thighs are perfect for this recipe because they stay juicy and flavorful when cooked. If you prefer a leaner option, boneless, skinless thighs can work too, but you may need to adjust the cooking time.
Olive Oil: This ingredient is great for cooking and making chimichurri. If you run out, you can substitute it with avocado oil or even vegetable oil. However, I recommend sticking with olive oil for the best flavor.
Fresh Herbs: Parsley and cilantro give chimichurri its fresh taste. If you’re not a fan of cilantro, you can use more parsley or even try fresh basil. Just keep the herb ratio around 1 to 1 for a balanced flavor.
Red Wine Vinegar: It’s essential for that tangy kick in the chimichurri. If you don’t have red wine vinegar, apple cider vinegar or white wine vinegar can serve as good substitutes. Each will give a slightly different flavor, but they’re still tasty.
How Can I Make Sure My Chicken Thighs are Crispy and Delicious?
For crispy chicken thighs, drying them with paper towels is a key step. Patting them dry removes excess moisture, allowing the skin to crisp up beautifully. Also, make sure your oil is hot before adding the chicken—this starts the browning process immediately.
- Heat the skillet on medium-high heat until hot, then add olive oil.
- Place the chicken skin-side down and let it cook without moving it for 6-8 minutes.
- Flipping too soon can prevent browning, so be patient!
- Check that the internal temperature reaches 165°F (75°C) for safe eating.
How to Make Chimichurri Chicken Thighs
Ingredients You’ll Need:
For the Chicken:
- 4 chicken thighs, bone-in and skin-on
- Salt and black pepper, to taste
- 2 tablespoons olive oil (for cooking)
For the Chimichurri Sauce:
- 1 cup fresh parsley, finely chopped
- 1/2 cup fresh cilantro, finely chopped
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (more for extra heat)
- 1/4 cup red wine vinegar
- 1/2 cup olive oil
- Salt and pepper, to taste
- Juice of 1 lime (optional)
How Much Time Will You Need?
This recipe will take about 10 minutes to prepare and around 20 minutes to cook, totaling around 30 minutes from start to finish. You’ll enjoy a delicious meal ready in no time!
Step-by-Step Instructions:
1. Prepare the Chimichurri Sauce:
Start by making the chimichurri sauce. In a medium bowl, mix together the finely chopped parsley, cilantro, minced garlic, and red pepper flakes. Then, pour in the red wine vinegar and stir in the olive oil until everything is well combined. Taste and add salt and pepper as needed. If you want an extra kick, squeeze in the lime juice. Set this vibrant sauce aside to let the flavors blend together.
2. Prepare the Chicken Thighs:
Next, grab your chicken thighs. Use paper towels to pat them dry; this will help them get crispy when cooking. Season both sides of the chicken generously with salt and black pepper. This will enhance the flavor of the chicken as it cooks.
3. Cook the Chicken:
Now it’s time to cook! Heat your large skillet or grill pan over medium-high heat and add the 2 tablespoons of olive oil. Once the oil is nice and hot, carefully place the chicken thighs in the pan, skin-side down. Cook for about 6-8 minutes until the skin is golden and crispy. Flip the thighs over and continue cooking for another 6-8 minutes. Use a meat thermometer to ensure they reach an internal temperature of 165°F (75°C) for safe eating.
4. Serve:
Once the chicken is cooked, transfer it from the pan and let it rest for a few minutes. This helps keep the juices inside and makes it more tender. On a plate, arrange the chicken thighs and drizzle a generous amount of chimichurri sauce over the top. Don’t forget to keep some extra sauce on the side for dipping!
5. Enjoy:
Serve your chimichurri chicken thighs with delicious sides like grilled vegetables, rice, or corn for a complete meal. Sit back, dig in, and enjoy this flavorful dish!
Can I Use Boneless Chicken Thighs Instead?
Absolutely! If you prefer boneless chicken thighs, just reduce the cooking time slightly. Cook them for about 5-7 minutes on each side until the internal temperature reaches 165°F (75°C), as boneless cuts cook faster.
What If I Don’t Have Red Wine Vinegar?
No problem! You can substitute red wine vinegar with white wine vinegar or apple cider vinegar for a similar tangy flavor. Just use the same amount as the recipe calls for, and it will still be delicious!
How to Store Leftovers?
Store any leftover chicken and chimichurri sauce in separate airtight containers in the refrigerator for up to 3 days. Reheat the chicken in a skillet over low heat, adding a splash of water or chicken broth to keep it moist, and enjoy the fresh chimichurri with it!
Can I Make the Chimichurri Sauce in Advance?
Yes, you can prepare the chimichurri sauce up to 2 days ahead of time. Just store it in an airtight container in the fridge. The flavors will intensify, giving you an even tastier sauce. Just give it a good stir before serving!
