Description
Juicy chicken thighs marinated in vibrant chimichurri sauce, embodying the flavors of Argentina.
Ingredients
Scale
- 4 bone-in, skin-on chicken thighs
- 1 cup fresh parsley, chopped
- 4 garlic cloves, minced
- 1/3 cup red wine vinegar
- 1/3 cup olive oil
- ¼ teaspoon red pepper flakes (or to taste)
- Kosher salt and freshly ground pepper (to taste)
- Juice from half a lemon
Instructions
- Prepare the Chimichurri Sauce: Chop the parsley and garlic. Mix in a bowl with parsley, minced garlic, red wine vinegar, olive oil, red pepper flakes, and a pinch of salt and pepper. Taste and adjust flavors.
- Marinate the Chicken: Rinse and pat chicken thighs dry. Place in a bowl, pour half of the chimichurri sauce over and marinate, refrigerating for at least 30 minutes or overnight.
- Cook the Chicken: Preheat grill to medium-high (425°F) or oven to 375°F. Grill chicken skin-side down for 6-8 minutes per side until reaching 165°F, or bake for 35-40 minutes. Broil for crisp skin if desired.
- Serve and Enjoy: Let the chicken rest for 5-10 minutes, then drizzle with reserved chimichurri sauce before serving.
Notes
Add roasted vegetables or a fresh salad to your meal for a complete experience. Adjust the chimichurri spice level per your taste.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Grilling, Baking
- Cuisine: Argentinian
Nutrition
- Serving Size: 1 chicken thigh
- Calories: 350
- Sugar: 1g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 100mg
Keywords: chimichurri, chicken thighs, Argentinian, grilling, main course