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Chimichurri Chicken Thighs

Chimichurri Chicken Thighs are juicy, flavorful chicken thighs topped with a vibrant homemade chimichurri sauce. Inspired by authentic Argentinian chimichurri, this dish is fresh, herbaceous, and perfect for baking, grilling, or pan-searing.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • Chicken
  • 2 lbs chicken thighs bone-in or boneless
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon smoked paprika
  • Chimichurri Sauce
  • 1 cup fresh parsley finely chopped
  • 2 tablespoons fresh oregano or 1 teaspoon dried
  • 2 tablespoons fresh mint optional, for mint chimichurri sauce
  • 4 cloves garlic minced
  • ½ teaspoon red pepper flakes
  • ⅓ cup olive oil
  • 2 tablespoons red wine vinegar
  • Salt and pepper to taste

Method
 

  1. Cook the Chicken
  2. Preheat oven to 400°F (200°C) or prepare a grill or skillet.
  3. Pat chicken thighs dry and season with salt, pepper, and smoked paprika.
  4. Heat olive oil in a large oven-safe skillet over medium-high heat.
  5. Sear chicken thighs for 4–5 minutes per side until golden brown.
  6. Transfer skillet to oven and bake for 20–25 minutes, or until chicken reaches 165°F (74°C) internally.
  7. Make the Chimichurri Sauce
  8. In a bowl, combine parsley, oregano, mint, garlic, and red pepper flakes.
  9. Stir in olive oil and red wine vinegar.
  10. Season with salt and pepper to taste.
  11. Serve
  12. Spoon chimichurri sauce generously over hot chicken thighs before serving.

Notes

Use fresh herbs for the best chimichurri sauce recipe.
Chimichurri sauce should not be cooked—always add fresh.
Works well with grilled chicken, steak, shrimp, or vegetables.
Store leftover chimichurri in the fridge for up to 3 days.
Serve with roasted potatoes, rice, or classic chimichurri steak sides.