These chimichurri chicken thighs come together easily in one skillet. They're caramelized on the stove, then baked until tender and packed with fresh, herby flavor.

drizzling fresh chimichurri onto chimichurri chicken thighs

Last month, I got into the habit of stopping by the Whole Foods hot bar for lunch. My go-to meal was chimichurri chicken thighs paired with rice and a side of cooked veggies.

Eventually, I got tired of making the trip to Whole Foods just for lunch, so I headed home and came up with my own version instead.

These chimichurri chicken thighs are a slam dunk - I've already made them five times! And they make amazing leftovers, which feels mandatory these days.

Try this chicken and shrimp stir fry or these oven baked chicken thighs next!

Key Ingredients

parsley, cilantro, jalapeno, lime, chicken thighs, garlic, spices, olive oil, red wine vinegar.

Chicken thighs - I'm a huge fan of chicken thighs! They're almost impossible to overcook. They don't dry out like chicken breasts and they're budget-friendly. Win, win!
Seasoning - I wanted to build layers of flavor, starting with seasoning the chicken before it even hits the pan.
Olive oil - An essential ingredient for chimichurri. Chimichurri is a vinaigrette based sauce with lots of fresh herbs, typically parsley.
Red wine vinegar - For a bright tangy flavor. If you don't have red wine vinegar, white wine vinegar is a good swap.
Jalapeno - More for flavor than heat. If you want the heat, don't remove the ribs or seeds.
Herbs - Cilantro and parsley are a match made in heaven.

a fork holding a cooked chicken thigh covered in chimichurri sauce

How to Make Chimichurri Chicken Thighs

Make chimichurri: Blitz all the ingredients for the chimichurri in a food processor until the herbs are finely pulverized.

a food processor with olive oil, red wine vinegar, jalapeño, and fresh herbs in it.

Season the chicken: Mix the seasoning then sprinkle it all over the chicken thighs. Rub it in with your hands.

onion powder, garlic powder, kosher salt, black pepper, and oregano in a small dish.

Sear chicken: Brown the chicken in a hot skillet and don't mess with it for four minutes. Once the chicken looks caramelized, flip it over.

caramelized chicken thighs in a hot skillet.

caramelized chicken thighs covered with chimichurri in a skillet.

Add the chimichurri: Pour about two thirds of the chimichurri all over the chicken thighs. You want to save some fresh chimichurri to serve alongside the chicken.
Bake: Pop the skillet in the oven and let the chicken finish cooking.

chimichurri chicken thighs in a skillet surrounded by limes and fresh chimichurri

Recipe Tips

Be sure to buy boneless, skinless chicken thighs. Thighs are much more forgiving than chicken breasts and won't dry out in the oven.
Pour the chimichurri directly over the chicken thighs. You want all those herbs to stick right to the chicken in the oven!
Save some of the fresh chimichurri to serve with the chicken. If you don't want it with the chicken, save it for another use. It tastes great over rice!

a bite of chimichurri chicken on a fork.

Storage

Store leftover chicken thighs in an airtight container in the fridge for up to four days. I store mine in a clear container so I don't forget it's in there!
I reheat mine in the microwave on a heat-proof plate with some white rice. Just reheat until hot throughout.

Easy Dinner Recipes

Chimichurri Chicken Thighs

Carolyn

These chimichurri chicken thighs come together easily in one skillet. They're caramelized on the stove, then baked until tender and packed with fresh, herby flavor.

Print Recipe

Prep Time 15

Cook Time 25

Total Time 40

Course Main Course

Cuisine American

Servings servings

Calories 350 kcal

Equipment

12-inch oven-safe skillet

Ingredients

2 pounds boneless skinless chicken thighs (about 5 or 6, depending on the size)
¾ teaspoon kosher salt
¼ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon oregano

For the chimichurri

⅓ cup olive oil
1½ tablespoons red wine vinegar
1 garlic clove
½ small jalapeño seeds and ribs removed
½ teaspoon kosher salt
¼ teaspoon oregano
1 teaspoon lime juice
⅓ cup loosely packed cilantro
⅓ cup loosely packed flat leaf parsley

Instructions

Preheat oven to 400 degrees Fahrenheit.
In a food processor, combine all the ingredients for the chimichurri. Pulse for a little bit, then stop the food processor and use a small spatula to scrape down the sides. Pulse again until the herbs are finely pulverized. Set it aside for later.
Use kitchen shears to trim any excess fat off the chicken thighs. In a small bowl, mix the salt, pepper, onion powder, garlic powder, and oregano. Sprinkle it evenly over all the chicken thighs.
Add a drizzle of olive oil to a large 12-inch nonstick skillet over medium-high heat. Add the chicken thighs to the skillet, seasoned side down, and cook for 4 minutes undisturbed, or until the chicken is caramelized.
Flip the chicken thighs over, remove the pan from the heat, and pour about two thirds of the chimichurri sauce over the chicken thighs.
Place the skillet in the oven and bake for 22 minutes.
Pour the remaining chimichurri in a ramekin and serve alongside the chicken thighs. This dish tastes great with white rice!

Nutrition

Calories: 350kcalCarbohydrates: 1gProtein: 35gFat: 22gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 0.03gCholesterol: 172mgSodium: 747mgPotassium: 492mgFiber: 0.4gSugar: 0.2gVitamin A: 474IUVitamin C: 8mgCalcium: 31mgIron: 2mg

Keyword chimichurri chicken thighs

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