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Chimichurri Chicken Thighs Recipe That Will Transform Dinner Tonight

Crispy Chimichurri Chicken Thighs plated with fresh herbed sauce
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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!

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

  1. Preheat your oven to 425°F (220°C).
  2. Pat chicken thighs dry with paper towels.
  3. Mix salt, pepper, smoked paprika, and minced garlic in a small bowl.
  4. Rub chicken with olive oil and season with the spice mixture, including under the skin.
  5. Place thighs skin-side up in a large cast-iron skillet or oven-safe dish.
  6. In a food processor, pulse parsley, cilantro, oregano, and garlic until finely chopped.
  7. Transfer to a bowl and stir in olive oil, red wine vinegar, lemon juice, red pepper flakes, salt, and pepper. Let sit 10 minutes.
  8. Bake chicken for 20-25 minutes, or until internal temp reaches 165°F and skin is golden.
  9. 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

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