Description
Bring bold flavors to your dinner table in just 30 minutes with these Quick Chimichurri Chicken Thighs. Juicy, tender chicken is paired with a vibrant, fresh chimichurri sauce inspired by traditional Argentine cuisine. Perfect for a weeknight dinner or a casual gathering, this recipe is easy to prepare and bursting with flavor. Serve with rice, roasted vegetables, or a crisp salad for a complete, satisfying meal.
Ingredients
For the Chicken:
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6 boneless, skinless chicken thighs
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2 tablespoons olive oil
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1 teaspoon salt
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½ teaspoon black pepper
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1 teaspoon smoked paprika
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½ teaspoon garlic powder
For the Chimichurri Sauce:
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1 cup fresh parsley, finely chopped
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¼ cup fresh cilantro, finely chopped
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4 garlic cloves, minced
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2 tablespoons red wine vinegar
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½ teaspoon crushed red pepper flakes
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⅓ cup extra virgin olive oil
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1 teaspoon salt
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½ teaspoon black pepper
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Juice of 1 lemon
Optional Garnishes:
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Lemon wedges
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Fresh parsley sprigs
Instructions
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Pat the chicken thighs dry with paper towels and rub them with olive oil, salt, black pepper, smoked paprika, and garlic powder.
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Heat a large skillet over medium-high heat. Add the chicken and cook 5–6 minutes per side until golden brown and the internal temperature reaches 165°F (74°C). Remove and let rest for 5 minutes.
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In a bowl, combine parsley, cilantro, garlic, red wine vinegar, red pepper flakes, olive oil, salt, black pepper, and lemon juice. Stir until well mixed. Adjust seasoning to taste.
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Slice the rested chicken and drizzle generously with chimichurri sauce. Serve immediately with your choice of sides.
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Optionally, garnish with lemon wedges and extra parsley.
Notes
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Use fresh herbs for the brightest flavor.
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Chicken thighs are preferred for juiciness, but chicken breasts can be substituted if desired.
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Adjust red pepper flakes for your preferred spice level.
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Chimichurri sauce can be prepared ahead of time and stored in the refrigerator.
- Prep Time: 10 minutes
- Cook Time: 20 minutes