Can I use chicken breasts instead of thighs?

Absolutely! I prefer thighs for their juiciness, but breasts work too - just reduce cooking time to 5-6 minutes per side since they dry out faster. Pound them to even thickness first for consistent cooking. You might want to double the chimichurri sauce though - breasts soak up more flavor!

How long does leftover chimichurri sauce last?

That vibrant green goodness keeps beautifully! Store it in an airtight container in the fridge for up to 2 weeks (the vinegar acts as a natural preservative). The color might darken, but the flavor just gets better. I always make extra to use on eggs, steak, or roasted veggies later!

Can I make the sauce ahead of time?

You bet - in fact, I recommend it! The flavors meld and deepen if you make the chimichurri a day or two before. Just hold off on adding it to the chicken until you're ready to marinate. Give it a good stir before using - the oil and vinegar might separate as it sits.

Is there a substitute for red wine vinegar?

In a pinch, white wine vinegar or even apple cider vinegar works, but the flavor will be slightly different. Lemon juice alone makes it too tart in my opinion. For authenticity, red wine vinegar is worth tracking down - it gives that signature tang chimichurri is known for.

Why did my chimichurri turn brown?

Don't panic! This happens when the parsley oxidizes. It's still perfectly safe to eat, just not as pretty. To prevent it, make sure your herbs are completely dry before chopping, and store the sauce with a thin layer of olive oil on top. A squeeze of fresh lemon juice right before serving brings back that bright green pop!

Mouthwatering Chimichurri Chicken Thighs in 30 Minutes

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Chimichurri Chicken Thighs are a flavorful and easy-to-make dish featuring juicy chicken thighs coated in a vibrant chimichurri sauce. Perfect for weeknight dinners or weekend grilling.

Author: PureCookingJoy
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes (plus marinating time)
Yield: 4 servings 1x
Category: Main Dish
Method: Grilling/Pan-Frying
Cuisine: Argentinian
Diet: Gluten Free

Ingredients

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4 boneless, skinless chicken thighs
1 cup fresh parsley, finely chopped
3 cloves garlic, minced
1/4 cup red wine vinegar
1/2 cup olive oil
1 tsp red pepper flakes
1 tsp salt
1/2 tsp black pepper
1 tbsp lemon juice

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Instructions

In a bowl, mix parsley, garlic, red wine vinegar, olive oil, red pepper flakes, salt, black pepper, and lemon juice to make the chimichurri sauce.
Place chicken thighs in a resealable bag or shallow dish and pour half of the chimichurri sauce over them. Marinate for at least 30 minutes or up to 4 hours.
Preheat grill or skillet to medium-high heat. Cook chicken thighs for 6-7 minutes per side or until internal temperature reaches 165°F.
Serve chicken topped with the remaining chimichurri sauce.

Notes

For extra flavor, let the chicken marinate longer.
Use fresh herbs for the best taste.
Adjust red pepper flakes to control spiciness.

Nutrition

Serving Size: 1 chicken thigh with sauce
Calories: 320
Sugar: 1g
Sodium: 620mg
Fat: 24g
Saturated Fat: 4g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 2g
Fiber: 1g
Protein: 24g
Cholesterol: 110mg

Find it online: https://purecookingjoy.com/chimichurri-chicken-thighs-recipe/