Description

Chimichurri Chicken Thighs are a vibrant and flavorful dish that brings together the bold tastes of fresh herbs and spices, perfect for a weeknight dinner.

Ingredients

Scale

1/2 cup fresh cilantro

1/2 cup fresh Italian parsley chopped

1 tablespoon fresh oregano or 1 teaspoon dried

1 small shallot peeled

2 cloves garlic peeled

1/2 jalapeno pepper seeded

1 tablespoon fresh lemon juice

1 tablespoon red wine vinegar

1/2 cup olive oil

1 teaspoon kosher salt

fresh ground pepper

2 lbs boneless skinless chicken thighs

Instructions

In a food processor, combine cilantro, parsley, oregano, shallot, garlic, jalapeno, lemon juice, red wine vinegar, olive oil, salt, and pepper to taste. Blend until smooth.
In a large bowl, coat the chicken thighs with half of the chimichurri mixture. Let it marinate for at least 30 minutes or up to overnight in the refrigerator.
Preheat the oven to 375°F (190°C). Place the marinated chicken thighs in a baking dish.
Bake for 25-30 minutes or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Serve the chicken thighs with the remaining chimichurri sauce drizzled on top.

Notes

For a spicier sauce, leave some seeds in the jalapeno. You can also adjust the herbs to your taste preference.

Prep Time: 20
Cook Time: 30
Category: Main Course
Method: baking
Cuisine: Argentinian

Nutrition

Serving Size: 1 chicken thigh
Calories: 360 kcal
Sugar: 1 g
Sodium: 420 mg
Fat: 26 g
Saturated Fat: 4.5 g
Unsaturated Fat: 20 g
Trans Fat: 0 g
Carbohydrates: 2 g
Fiber: 0.5 g
Protein: 28 g
Cholesterol: 145 mg

Keywords: Chimichurri Chicken Thighs, Chicken Recipe, Herb Marinade, Easy Dinner, Grilled Chicken