Chimichurri Chicken Thighs are succulent, marinated chicken infused with a vibrant chimichurri sauce that’s perfect for grilling or baking.

Scale

1/2 cup fresh cilantro

1/2 cup fresh Italian parsley

1 tablespoon fresh oregano

1 small shallot

2 cloves garlic

1/2 jalapeno pepper

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

In a food processor, combine cilantro, parsley, oregano, shallot, garlic, jalapeno, lemon juice, red wine vinegar, olive oil, salt, and pepper. Blend until smooth.
Place chicken thighs in a large resealable bag or a dish. Pour the chimichurri sauce over the chicken, making sure it is well coated. Marinate for at least 30 minutes, preferably overnight.
Preheat the oven to 375°F (190°C). Transfer the chicken thighs to a baking dish and bake for 25-30 minutes or until cooked through, reaching an internal temperature of 165°F (74°C).
Remove from the oven and let rest for a few minutes before serving. Serve with additional chimichurri sauce on the side.

Marinating the chicken overnight intensifies the flavor. Serve with grilled vegetables or a fresh salad.

Keywords: Chimichurri Chicken Thighs, chicken recipe, marinated chicken, chimichurri sauce, easy dinner