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    Chimichurri Marinated Chicken Thighs

    clock-icon40 minutes
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    Pixicook editorial team

    A perfect balance of a juicy, tender chicken thighs with a sharp and vibrant chimichurri sauce.

    Ingredients for Chimichurri Marinated Chicken Thighs

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    units in
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    serves
    2 peoplechevron
    serves
    2 peoplechevron

    Boneless Chicken Thighs

    0 oz

    Substitute chevron-down

    Olive Oil

    tablespoons

    Substitute chevron-down

    Flat Leaf Parsley, finely chopped

    cups

    Substitute chevron-down

    Fresh Oregano Leaves, finely chopped

    cups

    Substitute chevron-down

    Garlic, microplaned

    cloves

    Substitute chevron-down

    Red chili flakes

    pinches

    Substitute chevron-down

    Red Wine Vinegar

    cups

    Substitute chevron-down

    Extra Virgin Olive Oil

    cups

    Substitute chevron-down

    Freshly Ground Black Pepper

    to taste

    Substitute chevron-down

    How to Make Chimichurri Marinated Chicken Thighs

    1. Prep

    Start by chopping the herbs, microplaning the garlic and measuring the remaining ingredients for the chimichurri.

    2. Marinade

    To prepare the chimichurri, combine the chopped parsley, oregano, microplaned garlic, and red chili flakes in a bowl. Add the red wine vinegar and slowly whisk in the olive oil until the mixture is well blended. Season with salt and black pepper to taste. Divide the chimichurri, reserving half for serving. Use the remaining half to marinate the chicken thighs, ensuring they are well coated. Allow to marinate for at least 15 minutes, or overnight.

    3. Cook the Chicken

    Heat a heavy-bottomed pan over medium-low heat and add 1 tablespoon of olive oil. Once the oil is hot, place the marinated chicken thighs in the pan. Cook for about 5-7 minutes on the same side until the chicken is browned but the marinade hasn't burned. Flip the chicken over and continue the same process on the other side for roughly 5 more minutes. Once the chicken is about 155-160F at the thickest part, remove it from the pan and let it rest for a few minutes.

    4. Finishing Touches

    Serve the chicken thighs hot, drizzled with the reserved chimichurri sauce.

    Variations

    Crispy Skin Duck with Orange Glaze

    Replace chicken thighs with duck legs, and instead of chimichurri, make an orange glaze with orange juice, honey, soy sauce, and ginger. Crisp up the duck skin using the same technique, and baste with the orange glaze towards the end of cooking.

    Herbed Panko Crust

    Before cooking, press the skin side of the chicken thighs into a mixture of panko breadcrumbs and finely chopped herbs for an extra-crispy crust.

    Soy-Garlic Marinade

    Marinate the chicken thighs in a mixture of soy sauce, garlic, and a touch of honey before cooking for an Asian-inspired flavor.

    Pan-Seared Salmon with Dill Yogurt Sauce

    Use the skin-on salmon fillets and crisp the skin in a similar manner to the chicken thighs. Swap chimichurri for a dill-infused yogurt sauce made with Greek yogurt, dill, lemon juice, and cucumber.

    Minty Chimichurri

    Replace some of the parsley with fresh mint for a refreshing twist.


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