Oven Baked Chimichurri Chicken Thighs
Tender chicken marinated in a yogurt and lime mixture, then roasted and finished with a bright, herby sauce. Big flavor without extra steps.
Cook with Vianney, an Award-Winning Food Blogger, Recipe Developer, and the Author of The Tex-Mex Slow Cooker and Latin Twist.
Print Recipe-
Prep Time
20 Minutes -
Cook Time
25–30 Minutes -
Servings
6
Ingredients
- 2 pounds boneless skinless chicken thighs
- 1 cup Hiland Dairy Plain Yogurt
- 1/4 cup olive oil
- Zest of one lime
- 1/3 cup lime juice
- 4 cloves garlic, finely minced
- 2 teaspoons oregano
- 3 teaspoons salt
- 2 teaspoons pepper
- Cilantro chimichurri sauce, to taste
Directions
- In a large bowl, stir together yogurt, olive oil, lime zest, lime juice, garlic, oregano, salt, and pepper.
- Toss chicken in marinade to fully coat.
- Cover, place in fridge, and allow to marinate for at least one hour.
- Preheat oven to 425°F.
- Line a baking sheet with foil for easy cleanup.
- Arrange chicken on baking sheet in a single layer
- Bake for 25-30 minutes, or until cooked through.
- Serve warm with cilantro chimichurri sauce.
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