Can I use boneless chicken thighs for this chimichurri chicken thigh recipe?

Yes! Boneless thighs work wonderfully but cook faster. Reduce the cooking time to about 15–18 minutes and check with a meat thermometer to ensure they reach 165°F.

How long does chimichurri sauce last?

When stored in an airtight container in the refrigerator, chimichurri sauce stays fresh for up to a week. The flavors actually intensify after a day or two, making it perfect for meal prep.

Can I make chimichurri chicken thighs on the grill?

Absolutely! Grilled chimichurri chicken thighs are amazing. Grill skin-side down first for about 5–7 minutes, then flip and continue cooking until the internal temperature reaches 165°F, about 5–7 minutes more.

Is chimichurri sauce spicy?

Traditional chimichurri has a mild kick from red pepper flakes, but you can easily adjust the heat level. For kid-friendly chimichurri chicken thighs, simply reduce or omit the red pepper flakes.

What can I substitute for cilantro if I don't like it?

If you're among those who find cilantro tastes soapy (it's genetic!), simply double the parsley in your chimichurri sauce for equally delicious chimichurri chicken thighs.

Chimichurri Chicken Thighs Recipe That Will Transform Dinner Tonight 2025

Chimichurri Chicken Thighs Recipe That Will Transform Dinner Tonight

Print Recipe

Juicy, crispy chicken thighs smothered in a vibrant homemade chimichurri sauce—ready in just 30 minutes. This weeknight wonder brings bold flavor with minimal effort!

Author: Harmony
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 4 servings 1x
Category: Dinner
Method: Baked
Cuisine: Argentinian-Inspired

Ingredients

Scale

8 bone-in, skin-on chicken thighs (about 2–2.5 pounds)
2 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon smoked paprika
3 garlic cloves, minced
1 cup fresh parsley, packed
1/2 cup fresh cilantro, packed
3 tablespoons fresh oregano leaves (or 1 tablespoon dried)
4 garlic cloves
1/2 cup extra virgin olive oil
3 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
1/2 teaspoon red pepper flakes
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Instructions

Preheat your oven to 425°F (220°C).
Pat chicken thighs dry with paper towels.
Mix salt, pepper, smoked paprika, and minced garlic in a small bowl.
Rub chicken with olive oil and season with the spice mixture, including under the skin.
Place thighs skin-side up in a large cast-iron skillet or oven-safe dish.
In a food processor, pulse parsley, cilantro, oregano, and garlic until finely chopped.
Transfer to a bowl and stir in olive oil, red wine vinegar, lemon juice, red pepper flakes, salt, and pepper. Let sit 10 minutes.
Bake chicken for 20-25 minutes, or until internal temp reaches 165°F and skin is golden.
Rest chicken for 5 minutes, then spoon chimichurri sauce over the top before serving.

Notes

Reserve extra chimichurri for serving or later use—it’s great on veggies, eggs, and more. Make the sauce a day ahead for even better flavor.

Nutrition

Serving Size: 2 thighs with sauce
Calories: 520
Sugar: 0g
Sodium: 480mg
Fat: 42g
Saturated Fat: 7g
Unsaturated Fat: 33g
Trans Fat: 0g
Carbohydrates: 3g
Fiber: 1g
Protein: 35g
Cholesterol: 140mg

Keywords: chimichurri chicken thighs, 30-minute chicken recipe, weeknight dinner, keto chicken, gluten-free chicken, Argentinian chicken

Find it online: https://harmonymeal.com/chimichurri-chicken-thighs/