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Chimichurri chicken thighs topped with homemade chimichurri sauce.
4.89 from 36 votes

Chimichurri Chicken Recipe

Chimichurri Chicken marinated in authentic Argentinian Chimichurri Sauce seared then baked to juicy perfection.
(See notes for grilling instructions)
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Servings: 8 servings
Calories: 444kcal


For the Chimichurri

  • 1/2 cup fresh parsley chopped, Flat Leaf
  • 4 cloves garlic chopped
  • 1 shallot chopped
  • 1 tsp dried oregano
  • 1 small red chili

    seeded and diced (or 2 tsp crushed red pepper)

  • 3 tablespoon red wine vinegar
  • 1 tsp salt
  • 1/2 tsp fresh ground black pepper
  • 2/3 cup good-quality extra-virgin olive oil

For the Chicken

  • 8 chicken thighs bone-in, skin-on
  • 2 tablespoon vegetable oil
  • 1 tsp salt
  • 1/2 tsp freshly cracked black pepper


For the Chimichurri Sauce

  • Add the chopped parsley, garlic, shallot, oregano, red chili (or crushed red pepper), red wine vinegar, salt, and pepper to the bowl of a food processor. Process until finely minced (take care not to turn it into a thick paste from over processing).
  • Transfer the mixture to a clean bowl and pour the olive oil over the mixture. Gently mix to combine. 

For the Chicken

  • Marinate the chicken - Transfer 1/2 cup chimichurri sauce to a large mixing bowl. Add 1 tablespoon oil, salt, and freshly cracked black pepper. Mix well to combine. Add the chicken thighs to the mixing bowl and, using your hands, mix well to completely coat the chicken in sauce.
  • Allow chicken to marinate for at least 30 minutes, time-allowing. Reserve remaining marinade for later use.
  • When ready to cook, preheat oven to 450 degrees F. Heat 2 tablespoons of olive oil in a large skillet over high heat. Heat pan until pan is hot, but oil isn't smoking. Add chicken and cook for 2 minutes before reducing heat to medium-high. Continue to cook an additional 4-6 minutes, occasionally rotating pan for even cooking. Flip chicken over and repeat on other side, cooking until golden.
  • Transfer skillet to the oven and continue to cook an additional 10-15 minutes (cooking time will vary) or until internal temperature registers 165 degrees F with a digital meat thermometer.
  • Remove skillet from the oven and transfer chicken to a clean plate to cool. Top each chicken thigh with 1-2 tablespoons of chimichurri sauce before serving. Enjoy!


To prepare your Chimichurri Chicken on the Grill, I recommend using bone-in, skin-on chicken thighs.
  1. Preheat ONE SIDE of a gas grill to medium-high (approx. 400 degrees) and the other side to low. Clean grill grates and oil with vegetable oil.
  2. Place chicken thighs, skin-side-down, on medium-high side of the grill. Grill, uncovered, until the skin is crispy (approx. 5-6 minutes).
  3. Turn thighs over and transfer to low-heat side of the grill. Grill, covered, until the internal temperature of the chicken registers 165 degrees with a digital meat thermometer inserted into the thickest part of the chicken (approximately 15-25 minutes).
  4. Remove from grill and allow to rest for 5 minutes before topping with additional chimichurri sauce.


Calories: 444kcal | Carbohydrates: 2g | Protein: 19g | Fat: 40g | Saturated Fat: 10g | Cholesterol: 111mg | Sodium: 672mg | Potassium: 269mg | Fiber: 1g | Sugar: 1g | Vitamin A: 405IU | Vitamin C: 5.7mg | Calcium: 19mg | Iron: 1.2mg
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