Description
Delicious and vibrant chicken thighs marinated in a fresh chimichurri sauce, perfect for grilling or pan-searing.
Ingredients
- 4 chicken thighs (bone-in or boneless, skinless preferred)
- 1 cup fresh parsley, minced
- 4 garlic cloves, minced
- 1/4 cup red wine vinegar
- 1/2 cup olive oil
- 1 teaspoon oregano
- 1/2 teaspoon red pepper flakes
- Salt and black pepper to taste
Instructions
- Combine minced fresh parsley, minced garlic, red wine vinegar, olive oil, oregano, red pepper flakes, salt, and pepper in a bowl to form the chimichurri sauce.
- Place chicken thighs in a large zip-top bag or shallow dish and pour half of the chimichurri over them, marinating for at least 30 minutes.
- Preheat your grill or skillet over medium heat, oiling the grates if using a grill.
- Remove chicken from the marinade, discarding the excess, and cook the thighs until they reach an internal temperature of 165°F (about 6-7 minutes per side for boneless).
- Let them rest for a few minutes after cooking, then drizzle with remaining chimichurri before serving.
Notes
For maximum flavor, marinate the chicken thighs overnight. You can substitute red wine vinegar with apple cider vinegar if preferred.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Argentinian