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chimichurri chicken thighs recipe

Chimichurri Chicken Thighs Recipe

Juicy, herb-marinated chimichurri chicken thighs with crispy skin and bold flavor. Perfect for grilling, roasting, or air frying, and ready in under 45 minutes!
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Course: Dinner, Main Course
Cuisine: Argentine, Latin American, South American
Prep Time: 15 minutes
Cook Time: 30 minutes
Marinating: 30 minutes
Total Time: 1 hour 15 minutes
Servings: 4
Calories: 420kcal
Cost: $12

Equipment

  • Mixing bowl For preparing chimichurri sauce
  • Chef’s knife For chopping herbs
  • Cutting board Preferably separate for herbs
  • Grill or oven Or air fryer for alternate cooking
  • Tongs For flipping chicken
  • Meat thermometer To check internal temp

Ingredients

For the Chimichurri Sauce

  • 1 cup parsley finely chopped
  • 3 tablespoon cilantro optional but recommended
  • 4 cloves garlic minced
  • 0.5 cup olive oil extra virgin
  • 2 tablespoon apple cider vinegar or white vinegar + splash of lemon juice
  • 1 tablespoon lemon juice fresh
  • 0.5 teaspoon red pepper flakes
  • 1 teaspoon sea salt
  • 0.5 teaspoon black pepper

For the Chicken

  • 6–8 chicken thighs bone-in, skin-on (2.5 lbs)
  • 2 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 0.5 teaspoon paprika

Instructions

  • Make chimichurri
  • Marinate chicken
  • Preheat grill or oven
  • Cook chicken
  • Let rest
  • Serve with sauce

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 200g | Calories: 420kcal | Carbohydrates: 2g | Protein: 28g | Fat: 32g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Cholesterol: 140mg | Sodium: 780mg | Potassium: 370mg | Fiber: 0.5g | Vitamin A: 750IU | Vitamin C: 6mg | Calcium: 25mg | Iron: 2mg