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Chimichurri Chicken Thighs
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Chimichurri Chicken Thighs

This recipe provides instructions for making chicken thighs topped with a fresh chimichurri sauce. The chicken is cooked until done, and the sauce is prepared separately.
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Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 10 minutes
Total Time 50 minutes
Servings: 4 people
Course: Dinner
Cuisine: Argentinian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 large boneless, skinless chicken thighs About 1.5 lbs total
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 Tbsp olive oil For cooking
For the Chimichurri Sauce
  • 1 cup fresh parsley leaves, packed
  • 1/2 cup fresh cilantro leaves, packed
  • 3 cloves garlic
  • 1/4 cup red wine vinegar
  • 1/2 cup olive oil Extra virgin preferred
  • 1/2 tsp salt or to taste
  • 1/4 tsp crushed red pepper flakes optional

Equipment

  • Skillet or Grill
  • Food processor or blender

Method
 

  1. Prepare the chimichurri sauce first. Combine the parsley, cilantro, garlic, red wine vinegar, salt, and red pepper flakes (if using) in a food processor or blender. Pulse until roughly chopped.
  2. With the food processor running, slowly stream in the 1/2 cup of olive oil until the sauce is combined but still has some texture. Taste and adjust salt if needed. Set aside.
  3. Season the chicken thighs on both sides with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
  4. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat, or preheat your grill to medium-high.
  5. Cook the chicken thighs for about 6 to 8 minutes per side, depending on thickness, until they reach an internal temperature of 165°F (74°C) and are browned.
  6. Remove the chicken from the heat and let it rest for 10 minutes before serving.
  7. Serve the chicken thighs warm, spooning a generous amount of the fresh chimichurri sauce over the top of each thigh.

Nutrition

Calories: 450kcalCarbohydrates: 4gProtein: 35gFat: 32gSaturated Fat: 6gCholesterol: 120mgSodium: 450mgPotassium: 400mgFiber: 1gSugar: 1gVitamin A: 1500IUVitamin C: 15mgCalcium: 50mgIron: 2mg

Notes

You can make the chimichurri sauce up to 2 days ahead of time and store it in the refrigerator. Allow the sauce to come closer to room temperature before serving with the chicken for the best flavor.

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