Let Me Tell You About These Chimichurri Chicken Thighs…
Alright mate, if you want a chicken recipe that practically throws a party in your mouth—and sometimes on your shirt, if you're as messy as I am—this is it. I’ve made these zesty, herby thighs for every last-minute BBQ, and most weeknights when I’m too zonked to think. There’s something about chimichurri (and the way the garlic sticks with you, for better or worse) that always cheers me up. One time I tried serving these at a family picnic, only for my nephew to run off with literally half the tray—so I guess that’s a stamp of approval, yeah?
Why You'll Love This (At Least, My Crew Does)
I make this when I want chicken that’s not boring—because honestly, isn’t boneless skinless chicken breast a bit sad sometimes? These thighs stay juicy, and the chimichurri sauce just… makes them sing. My family goes mad for the sharp herbs and vinegary pop. Plus, it’s low on faff: you blitz up the sauce, dump it over the chicken, and forget about it while you do other things (like, say, chase a toddler or scroll for way too long online). Only hitch? If you’re heavy-handed with the garlic, you might want to avoid making magpie eyes at anyone for a while after dinner. Just saying!
What You'll Need (And What I’ve Swapped In a Pinch)
- 6 boneless, skinless chicken thighs (though bone-in works too—just takes longer!)
- 1 big handful of fresh flat-leaf parsley, chopped (I’ve used curly when I forgot to check the bag, it’s fine)
- 2 tablespoons fresh oregano, chopped (but honestly, dried works in a pinch—just go lighter or it’s a bit intense)
- 4 cloves garlic, minced (my grandma made it with 5, but then again, she really loved garlic)
- ½ cup olive oil (I don’t use the fancy stuff, just whatever’s around)
- 3 tablespoons red wine vinegar (white wine vinegar is also fine, or even a squeeze of lemon if you’re desperate)
- 1 teaspoon red pepper flakes (I usually add a big pinch, but I like it spicy—my husband moans if it’s too hot, ha!)
- ¾ teaspoon salt (give or take)
- ½ teaspoon black pepper
How I Make These Chimichurri Chicken Thighs
- Toss all the herbs, garlic, olive oil, vinegar, chilli flakes, salt, and pepper in a food processor or blender. Pulse until it's chunky—don’t blend it into mush! Sometimes I just chop by hand if I can't be bothered cleaning the blender (lazy? maybe).
- Spoon out about half the chimichurri into a jar or little bowl. Trust me, don't pour it all on the raw chicken, you want some clean sauce for serving. I forgot this once—let's not talk about it.
- Slap the chicken thighs into a big zip-top bag or dish. Pour the rest of the chimichurri over. Smush to coat all over. I try to marinate for at least 30 minutes, but half the time it’s 10 while the oven heats. It still works. If you have time, leave it overnight—no one will complain.
- Preheat your oven to 220°C (about 425°F). Or, if you want, these are brilliant grilled outside—sometimes I whack them on the BBQ if it’s not bucketing down rain.
- Lay the thighs on a foil-lined baking sheet (less washing up later); get all the marinade out of the dish unless it looks more oil than sauce—use your gut here.
- Bake for 22-25 minutes until the edges are a little crispy and you get those nice caramel bits. Actually, if you want them extra browned, you can broil for a couple of minutes at the end, but don’t wander off—I’ve almost set off the smoke alarm more than once.
- Let them rest a couple of minutes. Serve with the reserved chimichurri sauce—this is where I always sneak a taste (and yes, it’s better if you let it mingle for a food minutes before spooning it over).
Some Real-Life Thoughts (a.k.a. My Notes)
- The sauce seems too oily at first, but actually it soaks in great—don’t stress.
- I learned the hard way: If you try to chop herbs in a tiny food processor, you’ll just make green goo. Knife’s your friend if you don’t have the big blender out.
- I think this tastes better the next day when it's cold, with the sauce all melded. But good luck saving leftovers.
Variations That Worked (and One That Didn’t!)
- I’ve used chicken breasts—just watch the cook time, they dry out in a blink.
- For a veggie version, I marinated portobello mushrooms—tasty, but they shrink an awful lot.
- Tried swapping cilantro in once out of curiosity. Eh... not my finest idea. Too soapy. Your mileage may vary!
Don't Stress the Gear (Equipment, or Lack of)
- All you really need: a baking sheet, some foil, a blender or a decent knife. No grill? Oven's grand.
- No food processor? Your hands will do—just chop, muddle, and call it rustic. Less to wash, too.
Leftovers, or the Brief Life Thereof (Storage)
Store leftovers in an airtight container in the fridge for up to 3 days—for some reason, the flavors seem bolder after a nap in the fridge. But honestly, in my house it never lasts more than a day! Oh, and you can freeze the chicken, but the sauce gets a bit weird. Not a deal-breaker, just stir it up again after thawing.
Serving It Up: My Favorite Ways
I love piling these thighs on a platter, spooning the bright green chimichurri everywhere, and serving with roasted potatoes or a simple salad (if I feel like being healthy, which—let’s be honest—is only sometimes). Little crusty rolls to mop up sauce are never a bad idea, either. My cousin insists on rice. You do you.
Pro Tips (Learned the Stubborn Way)
- I once tried rushing the marinating step, and yeah—it still worked, but definitely not as punchy. Give it an hour if you can sit still that long.
- If you broil, do NOT wander off hunting for your phone charger. Burnt chicken is not a vibe.
- Actually, resting it for a few minutes before serving helps it stay juicy—something I didn’t believe until I tried it by accident.
FAQ (Real Questions, Real Answers)
- Can I use chicken breasts instead of thighs?
Yep! Just watch 'em so they don't dry out—less time, maybe 18-20 mins. - Does the sauce keep? Can I use leftovers on veggies?
Oh yes! It’s great on potatoes, veggies, even eggs if you’re feeling wild. Just be sure you didn’t double dip with the raw chicken. - I don’t have red wine vinegar. Is that a dealbreaker?
Nope, white wine vinegar or lemon juice both work. Once I used apple cider vinegar; not bad. - This looks oily—do I really need that much olive oil?
Yes, for the magic to happen you kinda do! But if you want to skim some off before serving, no one's stopping you. - Can I grill these instead of baking?
Absolutely, and you should if the weather's in your favor. They get smokier, which I love.
Alright, that’s the skinny on my favourite chimichurri chicken thighs—honestly, making this always feels like a mini celebration, even if it’s just Wednesday night and you’re in your slippers. Happy cooking!
Ingredients
- 6 boneless, skinless chicken thighs (though bone-in works too—just takes longer!)
- 1 big handful of fresh flat-leaf parsley, chopped (I’ve used curly when I forgot to check the bag, it’s fine)
- 2 tablespoons fresh oregano, chopped (but honestly, dried works in a pinch—just go lighter or it’s a bit intense)
- 4 cloves garlic, minced (my grandma made it with 5, but then again, she really loved garlic)
- ½ cup olive oil (I don’t use the fancy stuff, just whatever’s around)
- 3 tablespoons red wine vinegar (white wine vinegar is also fine, or even a squeeze of lemon if you’re desperate)
- 1 teaspoon red pepper flakes (I usually add a big pinch, but I like it spicy—my husband moans if it’s too hot, ha!)
- ¾ teaspoon salt (give or take)
- ½ teaspoon black pepper
Instructions
-
1Toss all the herbs, garlic, olive oil, vinegar, chilli flakes, salt, and pepper in a food processor or blender. Pulse until it's chunky—don’t blend it into mush! Sometimes I just chop by hand if I can't be bothered cleaning the blender (lazy? maybe).
-
2Spoon out about half the chimichurri into a jar or little bowl. Trust me, don't pour it all on the raw chicken, you want some clean sauce for serving. I forgot this once—let's not talk about it.
-
3Slap the chicken thighs into a big zip-top bag or dish. Pour the rest of the chimichurri over. Smush to coat all over. I try to marinate for at least 30 minutes, but half the time it’s 10 while the oven heats. It still works. If you have time, leave it overnight—no one will complain.
-
4Preheat your oven to 220°C (about 425°F). Or, if you want, these are brilliant grilled outside—sometimes I whack them on the BBQ if it’s not bucketing down rain.
-
5Lay the thighs on a foil-lined baking sheet (less washing up later); get all the marinade out of the dish unless it looks more oil than sauce—use your gut here.
-
6Bake for 22-25 minutes until the edges are a little crispy and you get those nice caramel bits. Actually, if you want them extra browned, you can broil for a couple of minutes at the end, but don’t wander off—I’ve almost set off the smoke alarm more than once.
-
7Let them rest a couple of minutes. Serve with the reserved chimichurri sauce—this is where I always sneak a taste (and yes, it’s better if you let it mingle for a food minutes before spooning it over).
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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