Chimichurri Chicken Thighs (Grill, Oven, or Air Fryer)

These chimichurri chicken thighs are juicy, herb-packed, and bursting with bold Argentinian flavor — powered by Chimi Boss Blends Original Chimichurri Dry Blend. Marinated in chimichurri seasoning and grilled or pan-seared to perfection, these chicken thighs deliver restaurant-quality flavor with minimal effort.

Chicken thighs are the perfect cut for chimichurri — the rich, juicy dark meat stands up beautifully to the bold herbs, garlic, and citrus of the chimichurri blend. Whether you grill them outdoors, cook them in a cast iron skillet, or roast them in the oven, the result is always incredible.

Ready in under 30 minutes and endlessly versatile — serve them over rice, in tacos, on a salad, or straight off the grill.

Why You'll Love These Chimichurri Chicken Thighs

Bold Argentinian flavor
The chimichurri blend delivers bright herbs, garlic, and citrus that transform ordinary chicken thighs into something special.

Juicy and tender every time
Chicken thighs are naturally forgiving — they stay juicy even if slightly overcooked, making them perfect for beginners and pros alike.

Works on any cooking method
Grill, cast iron skillet, oven, or air fryer — this recipe works perfectly every way.

Incredibly versatile
Serve over rice, in tacos, on salads, or with roasted vegetables for a complete meal.

Ingredients

For the Chimichurri Chicken

6 bone-in skin-on chicken thighs
3 tbsp olive oil
2 tbsp Chimi Boss Blends Original Chimichurri Dry Blend
2 tbsp fresh lemon juice
3 cloves garlic, minced
1 tsp salt
½ tsp black pepper

For the Chimichurri Sauce (optional)

2 tbsp Chimi Boss Blends Original Chimichurri Dry Blend
3 tbsp olive oil
1 tbsp red wine vinegar
1 tbsp fresh lemon juice

How to Make Chimichurri Chicken Thighs

1) Marinate the Chicken

In a bowl combine olive oil, Original Chimichurri Dry Blend, lemon juice, minced garlic, salt, and pepper. Add chicken thighs and toss to coat thoroughly. Let marinate for at least 20–30 minutes at room temperature, or up to 24 hours in the fridge for deeper flavor.

2) Grill the Chicken

Preheat grill to medium-high heat (400°F / 200°C). Place chicken thighs skin-side down and grill for 6–7 minutes until the skin is crispy and golden. Flip and cook another 6–8 minutes until internal temperature reaches 165°F / 74°C. Let rest for 5 minutes before serving.

3) Make the Chimichurri Sauce

While the chicken rests combine Original Chimichurri Dry Blend, olive oil, red wine vinegar, and lemon juice in a small bowl. Stir well and let sit for 5 minutes to allow the flavors to bloom. Spoon generously over the rested chicken right before serving.

Other Cooking Methods

Cast Iron Skillet

Heat a cast iron skillet over medium-high heat. Place chicken skin-side down and cook for 7–8 minutes until skin is crispy. Flip and cook another 7–8 minutes until cooked through. Spoon chimichurri sauce over the top before serving.

Oven Roasted Chimichurri Chicken

Roast at 425°F / 220°C for 35–40 minutes until skin is golden and crispy and internal temperature reaches 165°F / 74°C. Spoon chimichurri sauce over the chicken in the final 5 minutes of roasting.

Air Fryer Chimichurri Chicken

Air fry at 400°F / 200°C for 20–22 minutes, flipping halfway, until skin is crispy and internal temperature reaches 165°F / 74°C.

Serving Ideas

Chimichurri Chicken Rice Bowl

Slice the chicken and serve over white or cilantro lime rice with avocado, roasted corn, and a generous drizzle of chimichurri sauce.

Chimichurri Chicken Tacos

Pull the meat off the bone and serve in warm corn tortillas with pickled onions, fresh cilantro, and chimichurri sauce.

Classic Plate

Serve whole thighs with roasted potatoes, grilled vegetables, and extra chimichurri sauce on the side for dipping.

Chimichurri Chicken Salad

Slice the chicken and serve over mixed greens with cherry tomatoes, cucumber, and a light lemon vinaigrette.

Tips for Perfect Chimichurri Chicken Thighs

• Marinate longer for deeper flavor — even 20 minutes makes a difference, but overnight is incredible.
- Skin-side down first — always start skin-side down to render the fat and get that crispy golden skin.
- Don't move the chicken — let it sit undisturbed to build a proper crust and grill marks.
- Always rest after cooking — 5 minutes before slicing keeps all the juices inside.
- Add chimichurri sauce twice — once right after cooking and again right before serving for maximum freshness.

Storage & Reheating

Leftover chimichurri chicken keeps in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat for 3–4 minutes per side or in a 350°F oven for 10–12 minutes. The chimichurri sauce keeps separately in the fridge for up to 5 days — just stir before serving.

Make It Even Better with Chimi Boss Blends

Chimi Boss Blends Original Chimichurri Dry Blend works as both a dry rub and a sauce base in this recipe — giving you bold chimichurri flavor in every layer. Real herbs, garlic, and citrus in one easy-to-use blend.

Try Original Chimichurri Dry Blend on: grilled steak, shrimp skewers, roasted potatoes, salmon, and grilled vegetables.

Did you know Chimi Boss Blends Authentic Chimichurri Sauce was rated Best Chimichurri Sauce by Sporked.com with a 9/10 — beating Trader Joe's and every other store-bought chimichurri tested?

Make It Even Better with Chimi Boss Blends

Chimi Boss Blends Original Chimichurri Sauce is small-batch, all-natural, and packed with bold fresh herb flavor. No fillers. No artificial flavors. No preservatives. One jar transforms eggs, steak, chicken, shrimp, and everything in between into something truly unforgettable.

Try it on: grilled steak, chicken thighs, roasted potatoes, shrimp skewers, rice bowls, and cauliflower steaks.

Love bold chimichurri flavor? Try these recipes next — Chimichurri Steak, Chimichurri Rice Bowl, and Chimichurri Roasted Potatoes.