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Welcome to the vibrant world of Argentine cuisine, where bold flavors and fresh ingredients reign supreme. Among the many culinary treasures that Argentina has to offer, chimichurri sauce stands out as a quintessential condiment, known for its zesty and herbaceous profile. This sauce, with its roots steeped in tradition, transforms simple dishes into extraordinary culinary experiences. Today, we will explore the mouthwatering recipe for Chimichurri Chicken Thighs, a dish that perfectly marries the juicy tenderness of chicken thighs with the fresh, aromatic notes of chimichurri.

Chimichurri Chicken Thighs

Elevate your dinner with these flavorful Chimichurri Chicken Thighs! This mouthwatering recipe features juicy, bone-in thighs seared to perfection, topped with a zesty homemade chimichurri sauce made from fresh herbs, garlic, and a splash of lemon. Perfectly baked for easy, irresistible meals, pair it with roasted veggies or a crisp salad for balanced dining. Quick prep and ready in under an hour, this dish is sure to impress!
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Ingredients
  

4 bone-in, skin-on chicken thighs

Salt and pepper, to taste

1 tablespoon olive oil

For the Chimichurri Sauce:

1 cup fresh parsley, finely chopped

1/2 cup fresh cilantro, finely chopped

4 cloves garlic, minced

1 teaspoon red pepper flakes (adjust to taste)

Zest and juice of 1 lemon

1/4 cup red wine vinegar

1/2 cup olive oil

Salt and pepper, to taste

Instructions
 

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.

    Sear the Chicken: In an oven-safe skillet, heat 1 tablespoon of olive oil over medium-high heat. Once the oil is hot, add the chicken thighs skin-side down and sear for about 5-7 minutes until the skin is golden brown and crispy. Flip the chicken and sear for an additional 3 minutes.

      Make the Chimichurri Sauce: While the chicken is searing, whisk together the parsley, cilantro, garlic, red pepper flakes, lemon zest, lemon juice, red wine vinegar, and olive oil in a medium bowl. Season with salt and pepper to taste. Adjust the heat by adding more red pepper flakes if desired.

        Bake the Chicken: Once the chicken is seared, pour half of the chimichurri sauce over the top of the thighs. Transfer the skillet to the preheated oven and bake for 25-30 minutes or until the chicken reaches an internal temperature of 165°F (75°C).

          Serve: Remove the chicken from the oven and let it rest for a few minutes. Serve the chicken thighs drizzled with the remaining chimichurri sauce. Pair with roasted vegetables or a simple salad for a complete meal.

            Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4