If you're anything like me, you're always looking for meals that feel special but don’t demand hours in the kitchen. That’s exactly why these chimichurri chicken thighs have become a regular at my dinner table. They’re juicy, full of flavor, and incredibly easy to pull together—even on a busy weeknight. The secret? A homemade chimichurri sauce packed with fresh herbs, garlic, and a little tang that clings beautifully to every bite of tender chicken.
I first made these chimichurri chicken thighs after a trip to a local food market inspired me with bundles of fresh parsley and oregano. Since then, they’ve been my go-to when I want something bold, vibrant, and a little out of the ordinary without needing any complicated steps. Whether you’re firing up the grill or using a stovetop skillet, you’ll get perfectly seared, flavor-loaded chicken every single time.
This chimichurri chicken thighs recipe delivers that satisfying mix of freshness and depth that keeps everyone coming back for seconds. And best of all? It takes just about 30 minutes of active time. It's the kind of dish that makes you look like you spent hours on dinner—when really, you just knew the power of a good marinade and a hot pan.
Trust me, once you try these chimichurri chicken thighs, they’ll earn a permanent spot in your dinner rotation.
What is Chimichurri?
Chimichurri is one of those sauces that completely transforms a dish—and once you try it, there’s no going back. This bold, zesty sauce hails from Argentina and Uruguay, and it’s become a staple in my kitchen for good reason. Made with fresh parsley, garlic, vinegar, olive oil, and a touch of red pepper flakes, chimichurri is like South America’s vibrant cousin to pesto—only sharper, brighter, and packed with a different kind of character.
When it comes to flavor-packed meals, these chimichurri chicken thighs are one of my absolute favorites. What makes this recipe so special isn’t just how delicious it is, but how smartly the chimichurri works double-time. First, it acts as a marinade—soaking into the chicken thighs, tenderizing the meat, and infusing it with all that garlicky, herby magic. Then, after cooking, that same chimichurri gets drizzled over the top, bringing a fresh, punchy finish that makes every bite unforgettable.
Whether you're grilling in the summer sun or roasting in the oven on a cozy weeknight, these chimichurri chicken thighs deliver the kind of flavor that feels restaurant-worthy—without the fuss. I love how they come together with just a few simple ingredients, yet always feel like something special. In fact, every time I make these chimichurri chicken thighs, I'm reminded how the right sauce can completely elevate even the humblest cut of chicken.
If you’ve never cooked with chimichurri before, this is the perfect place to start. These chimichurri chicken thighs are easy, exciting, and full of heart—just the kind of meal I love sharing with family and friends.
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Ingredients
For the Chimichurri Sauce:
- Fresh parsley, tightly packed (stems removed)
- Fresh cilantro (optional, for a more complex flavor)
- Garlic cloves, peeled
- Red wine vinegar
- Red pepper flakes (adjust to taste)
- Dried oregano
- Salt
- Black pepper
- Extra virgin olive oil
- Fresh lemon juice
For the Chicken:
- Boneless, skinless chicken thighs (about 6-8 thighs)
- Salt
- Black pepper
- Olive oil (for cooking if not grilling)
See recipe card for quantities.
Instructions
Prepare the Chimichurri Sauce
- Place parsley, cilantro (if using), garlic, red wine vinegar, red pepper flakes, oregano, salt, and pepper in a food processor.
- Pulse until the herbs and garlic are finely chopped but not puréed – you want some texture in your sauce.
- With the processor running on low, slowly drizzle in the olive oil until combined.
- Add the lemon juice and pulse once or twice more to incorporate.
- Taste and adjust seasonings as needed.
- Reserve half of the chimichurri sauce for serving. The other half will be used as a marinade.
Marinate the Chicken
- Place chicken thighs in a large zip-top bag or shallow dish.
- Season chicken with salt and pepper on both sides.
- Pour half of the chimichurri sauce over the chicken, making sure each piece is well-coated.
- Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 4 hours. (Overnight works great too if you're planning ahead!)
Cook the Chicken
For Grilled Chimichurri Chicken Thighs:
- Preheat your grill to medium-high heat (about 400°F).
- Oil the grill grates to prevent sticking.
- Remove chicken from marinade, letting excess drip off.
- Place chicken on the grill and cook for 6-7 minutes per side, or until the internal temperature reaches 165°F.
- Let chicken rest for 5 minutes before serving.
For Pan-Seared Chimichurri Chicken Thighs:
- Heat a large skillet over medium-high heat and add 1 tablespoon olive oil.
- Remove chicken from marinade, letting excess drip off.
- Once the oil is hot, add chicken thighs to the pan, smooth side down.
- Cook for 5-6 minutes on each side, until golden brown and the internal temperature reaches 165°F.
- Let chicken rest for 5 minutes before serving.
For Baked Chimichurri Chicken Thighs:
- Preheat oven to 425°F.
- Place marinated chicken thighs on a baking sheet lined with parchment paper.
- Bake for 20-25 minutes, or until the internal temperature reaches 165°F.
- If desired, broil for the last 2-3 minutes to get a nice golden color on top.
- Let chicken rest for 5 minutes before serving.
Serve and Enjoy
- Drizzle the reserved chimichurri sauce over the cooked chicken thighs.
- Serve immediately while hot.
- Step 1: Prepare the Chimichurri Sauce
Finely chop herbs and garlic with other ingredients, then blend with olive oil and lemon juice to make your chimichurri sauce.
- Step 2: Marinate the Chicken
Marinate the chicken thighs in half of the chimichurri sauce for 30 minutes to 4 hours for bold, infused flavor.
- Step 3: Cook the Chicken
Grill marinated chicken thighs over medium-high heat until fully cooked and lightly charred.
- Step 4: Serve and Enjoy
Serve chicken hot, topped with fresh chimichurri for that perfect herbaceous finish.
Hints and Tips
For the most flavorful chimichurri chicken thighs, try to marinate them for at least 2 hours. The longer the chicken sits in the marinade, the more tender and flavorful it becomes. However, if you're short on time, even 30 minutes will give you great results.
Also, when making chimichurri sauce, avoid over-processing the herbs. A bit of texture makes for a more authentic experience, and the little bits of herbs will create beautiful flecks on your chicken.
Dietary Benefits & Serving Suggestions
This chimichurri chicken thighs recipe is naturally gluten-free, dairy-free, and works wonderfully for paleo, keto, and Whole30 diets. It's high in protein and packed with healthy fats from the olive oil.
Serve your chimichurri chicken thighs with:
- Cilantro lime rice for a complete meal
- Roasted vegetables like bell peppers, zucchini, and cherry tomatoes
- A fresh green salad with avocado
- Grilled corn on the cob
- Crispy roasted potatoes seasoned with paprika
Recipe Variations & Substitutions
Spicy Chimichurri Chicken Thighs
Add a jalapeño or serrano pepper to your chimichurri sauce for a spicy kick that complements the chicken beautifully.
Lemon Herb Variation
Double the lemon juice and add 2 tablespoons of fresh lemon zest to brighten the flavors even more.
Bone-In Chicken Thighs
You can use bone-in, skin-on chicken thighs for even juicier results. Just increase the cooking time by about 5-7 minutes per side when grilling or pan-searing, or about 10-15 minutes when baking.
Chicken Breast Alternative
If you prefer white meat, you can substitute boneless, skinless chicken breasts. Pound them to an even thickness first to ensure even cooking.
Chimichurri Chicken Tacos
Slice the cooked chicken and serve in warm tortillas with avocado, lime wedges, and extra chimichurri sauce for a Latin-inspired meal.
Equipment
For the best chimichurri chicken thighs, these tools will help:
- Food processor or blender for making the chimichurri sauce
- Grill, cast-iron skillet, or baking sheet depending on your cooking method
- Meat thermometer to ensure perfect doneness
- Airtight container for storing leftover chimichurri sauce
Storage
- Refrigerate leftover chimichurri chicken thighs in an airtight container for up to 3 days.
- Leftover chimichurri sauce can be stored separately in the refrigerator for up to 5 days, with a thin layer of olive oil on top to prevent oxidation.
- You can also freeze cooked chicken thighs for up to 3 months. Thaw overnight in the refrigerator before reheating.
- For best results when reheating, warm the chicken gently in a covered skillet with a splash of water or chicken broth to keep it moist.
The Little Rest That Makes Chimichurri Chicken Thighs Unforgettable
Here’s a secret I didn’t fully understand until I made chimichurri chicken thighs for the third or fourth time—and trust me, it changed everything. After all the sizzling, searing, and perfect browning, the last thing you want to do is wait. The kitchen smells amazing, the sauce is ready, and your mouth is watering. But I’m telling you—that five-minute rest after cooking is the moment that turns good chicken into unforgettable chicken.
I learned this by accident, actually. One busy evening, I got distracted after pulling the chicken off the grill and didn’t slice into it right away. When I finally did, the juices hadn’t run out like they normally did. Instead, they stayed locked inside every tender bite. That’s when it clicked. Letting your chimichurri chicken thighs rest gives the juices time to redistribute instead of spilling out—and it makes all the difference in flavor and texture. Now, it’s a non-negotiable part of the process in my kitchen.
And here’s the second part of this little ritual: once your chicken has rested, never skip the final drizzle of fresh chimichurri sauce. The magic of this dish is how the sauce works twice—first as a marinade that infuses every bite with garlicky herb flavor, and then again, freshly spooned on top, adding brightness, tang, and that signature fresh-parsley kick. That contrast between the cooked, savory meat and the uncooked, zippy chimichurri is what elevates this dish from simple to spectacular.
It’s these small moments—the pause before slicing, the extra spoonful of sauce—that make cooking feel like care, and turn these chimichurri chicken thighs into something more than just another dinner. They become a meal with a story, a rhythm, and a reason to gather around the table.
FAQ
Does chimichurri go well with chicken?
Absolutely! Chimichurri pairs beautifully with chicken, especially juicy cuts like thighs. The zesty, herb-packed sauce adds a vibrant punch of flavor that complements the savory richness of the meat. Whether grilled, baked, or pan-seared, chimichurri turns simple chicken into a fresh, flavorful main dish with minimal effort—making it a favorite for quick weeknight meals or summer cookouts.
What does chimichurri go well with?
Chimichurri is incredibly versatile! It pairs wonderfully with grilled meats like steak, chicken, pork, and lamb. It also adds brightness to roasted vegetables, seafood, eggs, and even grain bowls. Drizzle it over tacos, sandwiches, or use it as a dipping sauce. Its bold, fresh flavor can elevate just about any savory dish with a burst of herbaceous zest.
What is chimichurri sauce made of?
Chimichurri sauce is a vibrant, uncooked blend of fresh parsley, garlic, olive oil, red wine vinegar, red pepper flakes, oregano, salt, and black pepper. Some variations include cilantro or lemon juice for extra brightness. This classic South American condiment is known for its bold, zesty flavor and is traditionally served with grilled meats, especially in Argentina and Uruguay.
How do you get the bitterness out of chimichurri?
To reduce bitterness in chimichurri, use only the leaves (not stems) of parsley and cilantro, and balance the herbs with a bit more acid—like lemon juice or vinegar. You can also add a small pinch of sugar or use mild olive oil instead of extra virgin. Taste and adjust until you reach the perfect fresh, tangy balance.
Why These Chimichurri Chicken Thighs Deserve a Spot in Your Weekly Rotation
These chimichurri chicken thighs aren’t just another dinner—they’re a little burst of South American sunshine on your plate. The bold chimichurri sauce, with its punchy garlic and herbs, transforms simple chicken thighs into a vibrant, crowd-pleasing dish that’s both effortless and full of character. Whether you’re grilling outdoors with friends or just whipping something up for a quiet weeknight at home, this recipe brings excitement and ease together in one unforgettable bite.
If you loved this recipe and want to keep the flavor train rolling, be sure to check out our Healthy Marry Me Chicken—a creamy, comforting favorite that’s as wholesome as it is indulgent. And if you’re in the mood to end the night on a sweet note, don’t miss the rustic charm of our Apple Pecan Cake, perfect for dessert or an afternoon treat.
Give these chimichurri chicken thighs a try tonight, and don’t forget to save a little extra sauce for dipping—you’ll thank yourself later. And I’d love to hear how they turned out for you! Leave a comment below and tell me how you made this recipe your own.
Related
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Pairing
These are my favorite dishes to serve with this Chimichurri Chicken Thighs recipe:
Chimichurri Chicken Thighs Recipe
Equipment
- 1 Food Processor Or blender, for chimichurri sauce
- 1 Skillet/Grill/Oven Based on cooking method
- 1 Meat thermometer To ensure chicken reaches 165°F internally
- 1 Mixing Bowl or Zip Bag For marinating the chicken
Ingredients
For the Chimichurri Sauce
- 1 cup fresh parsley stems removed, tightly packed
- ¼ cup fresh cilantro optional, for added depth
- 4 garlic cloves peeled
- 2 tablespoon red wine vinegar
- ½ teaspoon red pepper flakes adjust to taste
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup olive oil extra virgin
- 1 tablespoon lemon juice freshly squeezed
For the Chicken
- 2 lbs chicken thighs boneless, skinless
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil for pan-searing (if not grilling)
Instructions
- Prepare the chimichurri sauce by blending all sauce ingredients in a food processor until finely chopped but not puréed.
- Season the chicken thighs with salt and pepper, then marinate in half of the chimichurri sauce in a bowl or zip bag for at least 30 minutes or up to 4 hours.
- Cook the chicken by grilling, pan-searing, or baking until internal temperature reaches 165°F (about 10–25 minutes depending on method).
- Let the chicken rest for a few minutes after cooking.
- Serve with remaining fresh chimichurri sauce on top.
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