Chimichurri Chicken Thighs
Chimichurri Chicken Thighs offer a vibrant and flavorful twist on a classic dish, perfect for weeknight meals or family gatherings.
Ingredients
For the chimichurri sauce
- 1/2 cup fresh cilantro adds herbal freshness
- 1/2 cup fresh Italian parsley, chopped provides a mild, grassy note
- 1 tablespoon fresh oregano or 1 teaspoon dried for warm, earthy flavor
- 1 small shallot, peeled adds sweetness and depth
- 2 cloves garlic, peeled enhances flavor with a savory punch
- 1/2 pepper jalapeno pepper, seeded introduces a mild heat
- 1 tablespoon fresh lemon juice adds brightness and acidity
- 1 tablespoon red wine vinegar gives a tangy flavor
- 1/2 cup olive oil provides richness and moisture
- 1 teaspoon kosher salt enhances overall flavor
- to taste Fresh ground pepper adds subtle spice
For the chicken
- 2 lbs boneless skinless chicken thighs keeps the dish juicy and tender
Instructions
Preparation
- Begin by preparing the chimichurri sauce. In a blender or food processor, combine the fresh cilantro, Italian parsley, oregano, shallot, garlic, and jalapeno. Ensure everything is finely chopped for an even texture. Blend until the mixture is well combined but still has some texture.
- Add the fresh lemon juice and red wine vinegar to the blended herbs. Blend again briefly to mix them in well, maintaining a slightly chunky consistency.
- Gradually stream in the olive oil while blending at a slow speed to emulsify the sauce, creating a creamy texture. Taste the chimichurri and adjust the seasoning with kosher salt and fresh ground pepper.
- In a mixing bowl, place the boneless skinless chicken thighs. Drizzle about half of the prepared chimichurri sauce over the chicken and coat well. Marinate for at least 30 minutes.
Cooking
- Preheat your oven to a moderate temperature or heat a skillet over medium-high heat.
- If using an oven, transfer the marinated chicken thighs to a baking dish and cook until the chicken is no longer pink in the center.
- For stovetop cooking, sear the chicken thighs in the hot skillet until beautifully browned and cooked through.
- Once cooked, allow the chicken to rest for a few minutes to let the juices redistribute.
- Serve the chicken thighs with the remaining chimichurri sauce drizzled on top.
Notes
For best results, remember to seed the jalapeno for less heat, marinate the chicken, and always let it rest after cooking. Use quality olive oil and consider different herbs in your chimichurri.
Nutrition
Serving: 1g
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