Chimichurri Chicken Thighs
A quick and easy weeknight dinner featuring tender chicken thighs coated in an aromatic chimichurri sauce, perfect for meal prep and bursting with flavor.
Ingredients
For the chimichurri sauce
- 1 cup Fresh Parsley Chopped.
- 1/2 cup Fresh Cilantro Chopped.
- 3 cloves Garlic Mined.
- 1/4 cup Red Wine Vinegar
- 1/2 cup Olive Oil Extra virgin for best flavor.
- 1 teaspoon Red Pepper Flakes Adjust based on desired heat.
- 1 teaspoon Salt To taste.
For the chicken
- 4 pieces Chicken Thighs Bone-in or boneless, skinless.
- 1 teaspoon Salt For seasoning the chicken.
Instructions
Preparation
- Gather all ingredients on a clean workspace.
- Finely chop the parsley and cilantro.
- Mince the garlic cloves.
- In a medium bowl, combine the chopped herbs with garlic, red wine vinegar, olive oil, and red pepper flakes.
- Season the chimichurri sauce with salt to taste.
Cooking
- Preheat your grill or skillet over medium-high heat.
- Pat the chicken thighs dry and season with salt.
- Place the chicken thighs on the grill or skillet and cook for about 6-7 minutes on each side, or until the chicken reaches an internal temperature of 165°F (74°C).
- While the chicken cooks, set aside some chimichurri sauce for serving.
Serving
- Once cooked, remove the chicken from heat and let it rest for a few minutes.
- Spoon the reserved chimichurri sauce generously over the chicken thighs.
- Serve warm alongside your favorite sides.
Notes
For optimal results, avoid overcooking the chicken and allow it to rest after cooking. Making the chimichurri sauce ahead of time can enhance the flavor.