Chimichurri Chicken Thighs: A Flavor-Packed, Easy Weeknight Favorite

If you’re looking for the ultimate chicken dinner with bold flavor, these chimichurri chicken thighs are exactly what your table needs. In this article, we’ll cover everything from the backstory to simple cooking tips, grilling vs. baking options, marinating secrets, and how to make the chimichurri sauce from scratch. Whether you’re a weeknight meal prepper or weekend griller, you’ll walk away knowing how to master this mouthwatering dish.

My Story Behind Chimichurri Chicken Thighs

How It All Started With Chimichurri

Chimichurri chicken thighs bring back a special memory for me. A few summers ago, I was hosting a small backyard dinner with friends, and I wanted to try something new—something bold. That’s when I first discovered the magic of chimichurri. The fresh herbs, garlic, vinegar, and olive oil created such a lively and zesty marinade. I coated a few juicy chicken thighs with the chimichurri, let them rest overnight, and grilled them the next day. That was it. The sizzling smell, the charred bits on the chicken, and that herb-packed punch made it an instant favorite.

Ever since, chimichurri chicken thighs have become a staple in Paula’s Kitchen. They’re flavorful, juicy, and so easy to prepare. What I love most is that they fit every season—grilled in summer, baked in winter, and always delicious. My kids now ask for them on repeat, and my friends demand the recipe after every gathering.

When you make this dish, you’re not just cooking chicken. You’re making a memory. Just like I did. And whether you’re a fan of bold marinades like my garlic butter chicken bites or something more traditional like Greek chicken bowls, chimichurri chicken thighs bring something unique to the table.

In this guide, I’ll show you how to prepare it step-by-step, share how long to marinate, and whether it’s better grilled or baked. Trust me—you’ll want to add chimichurri chicken thighs to your weekly rotation.

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Ingredients & Marinade Secrets for Chimichurri Chicken Thighs

What Goes Into Chimichurri Chicken Thighs?

Chimichurri chicken thighs start with simple ingredients that come together in a powerful way. You’ll need bone-in or boneless chicken thighs (both work great), salt, pepper, and olive oil. But the real magic comes from the chimichurri sauce.

For the sauce, gather fresh parsley, cilantro (optional but adds depth), garlic, red wine vinegar, crushed red pepper flakes, oregano, and extra virgin olive oil. Blend or finely chop the ingredients to create a slightly coarse but pourable sauce. Pour half over the chicken thighs and reserve the rest for serving.

Let the chicken soak in the chimichurri sauce for at least 30 minutes, but if you can marinate it overnight, even better. This longer soak allows the herbs and garlic to fully infuse every bite. It’s the difference between good chimichurri chicken thighs and unforgettable ones.

If you’ve ever made dishes like chicken gyros or sweet chili chicken, then you already know how marinades transform a basic recipe into something amazing.

Choosing the Right Marinade Time

Wondering how long chicken thighs should marinate in chimichurri? Ideally, you want at least 4 hours in the fridge. Overnight is best. The acidity in the vinegar works as a tenderizer, while the herbs seep deep into the meat. You don’t want to go over 24 hours, though, or the chicken can become mushy.

If you’re pressed for time, a 30-minute soak at room temperature can still deliver decent flavor. But for that bold, aromatic profile that defines real chimichurri chicken thighs, patience pays off.

Don’t forget—save some sauce for spooning over just before serving. That burst of freshness makes all the difference.

Grilled or Baked Chimichurri Chicken Thighs?

Grilling Chimichurri Chicken Thighs for Maximum Flavor

Grilling is hands down one of the best ways to cook chimichurri chicken thighs. The smoky char enhances the herbaceous marinade, and the high heat locks in juices, giving you crispy skin and juicy meat in every bite. Preheat your grill to medium-high heat, around 400°F, and place the marinated chicken thighs skin-side down. Let them sear for about 5–7 minutes, then flip and cook another 7–10 minutes until the internal temperature hits 165°F.

Grilled chimichurri chicken thighs shine at outdoor parties, especially when paired with something bold like Huli Huli chicken or Buffalo chicken thighs. The contrast in flavor keeps things exciting on your plate.

Don’t forget to let the thighs rest for 5 minutes before slicing. This helps the juices redistribute, keeping every bite tender and flavorful.

Baking Chimichurri Chicken Thighs When You’re Short on Time

Not grilling today? No worries. Baking chimichurri chicken thighs is just as rewarding—especially for quick weeknight meals. Preheat your oven to 425°F and line a baking sheet with foil. Arrange the marinated thighs in a single layer and bake for 25–30 minutes, flipping halfway through. For extra crispy skin, broil during the final 2–3 minutes.

This method is foolproof and ideal for batch cooking. You can even double the recipe and use leftovers in wraps, salads, or sandwiches.

Baking works beautifully when you’re already oven-roasting sides like sweet potatoes or when you’re craving a warming dish like chicken ramen stir fry or chicken cordon bleu casserole. The flavors build beautifully in the oven, and cleanup is a breeze.

How to Serve, Store & Reheat Chimichurri Chicken Thighs

Serving Ideas That Elevate Chimichurri Chicken Thighs

Chimichurri chicken thighs pair well with just about anything. For a light and fresh option, serve them with a crisp cucumber-tomato salad or grilled vegetables. Craving comfort? A bed of creamy mashed potatoes or buttery rice soaks up every last drop of sauce.

Another favorite in Paula’s Kitchen is stuffing these flavorful thighs into warm pita bread with tzatziki and pickled onions—similar to my Greek lemon chicken soup and Caribbean chicken and rice, it’s all about balancing bold and fresh flavors.

Want to take leftovers to the next level? Chop them into tacos, wrap them in tortillas, or layer them over a grain bowl. Just remember to drizzle extra chimichurri on top for that signature finish.

How to Store & Reheat Like a Pro

Got leftovers? Store chimichurri chicken thighs in an airtight container in the fridge for up to 4 days. Be sure to keep any extra sauce separate to retain that bright flavor when reheating.

To reheat, place the thighs in a covered skillet over low heat with a splash of water or broth. This keeps them moist and avoids drying out. Alternatively, warm them in the oven at 300°F for 10–15 minutes. Microwaving is quick but can dry the meat, so add a spoonful of reserved chimichurri after heating to bring the flavor back to life.

You can also freeze the cooked thighs for up to 2 months. Thaw overnight in the fridge and reheat as above. This makes chimichurri chicken thighs a perfect meal-prep option—just like my hot honey chicken biscuits and crispy Chinese honey garlic chicken.

Why Chimichurri Chicken Thighs Belong in Your Weekly Lineup

Chimichurri chicken thighs aren’t just a dish—they’re an experience. With bold herbs, a hint of heat, and juicy, tender chicken, this recipe is a weeknight hero and weekend showstopper. Whether you grill them to perfection or bake them for ease, this recipe always delivers.

Like my go-to garlic parmesan chicken skewers and butter chicken ultimate, chimichurri chicken thighs are built for both casual dinners and special occasions.

So go ahead—whip up a batch, share it with your favorite people, and make your own kitchen memory with chimichurri chicken thighs. They just might become your new obsession.

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