Easy Chimichurri Chicken
- PREP 20min
- COOK 35min
- TOTAL 55min
This chimichurri chicken is simple and delicious. I make my chimichurri while the chicken cooks, but you can also make it beforehand. Chimichurri sauce is best made the day you plan to serve it, although you can store it in an airtight container in the fridge for up to 2 days. As it sits, the color will become less vibrant.
You Will Need
Chicken Thighs
6 medium bone-in, skin-on chicken thighs, about 2 pounds
3/4 teaspoon fine sea salt
Chimichurri Sauce
2 cups (50g) packed parsley leaves and tender stems
3 to 4 garlic cloves, 1 tablespoon minced
1 medium shallot, minced
1/2 teaspoon dried oregano
1/2 to 3/4 teaspoon fine sea salt
1/2 to 1 teaspoon crushed red pepper flakes or 1 jalapeño or Fresno chili pepper, finely chopped
1/2 cup (120ml) extra-virgin olive oil
1/4 cup to 1/3 cup (60ml to 80ml) red wine vinegar, adjusted to taste
Directions
Cook Chicken Thighs
Preheat the oven to 375°F (190°C).
Pat the chicken thighs dry with a paper towel. Then, sprinkle salt evenly on both sides of the chicken.
Place the chicken thighs skin-side down in a cold oven-safe skillet. Stainless steel or cast iron pans work well. Don’t worry if the thighs touch.
Turn the stove to medium heat and let the chicken cook until the skin turns a beautiful golden color and the thighs easily lift from the pan, about 20 minutes. Now and then, rotate the pan so the chicken cooks evenly. If the skin starts getting too dark, lower the heat a bit. If there’s a lot of oil splattering, cover the skillet with a lid. The golden skin is a sign that the thighs are ready to flip. If any are sticking, give them a little more time and use tongs to gently wiggle them loose.
Once the skin is golden, flip the chicken thighs and carefully move the skillet to the preheated oven. Let them cook for another 15 to 20 minutes or until a thermometer inserted into the thickest part of the meat (closest to the bone) shows a temperature of 165ºF (73ºC).
Remove the skillet from the oven and transfer the chicken to a plate. Let it rest for 5 minutes before serving with chimichurri sauce on top.
Make Chimichurri Sauce
Make the sauce by hand: Mince the garlic and shallot and add them to a medium bowl. Finely chop the parsley and add them to the bowl along with the salt, red pepper flakes, olive oil, and red wine vinegar. Stir, then taste and season with more salt or red pepper flakes if needed.
Make the sauce in a food processor (or blender): Add garlic and shallots to the bowl of a food processor (or blender) and pulse until minced. Add the parsley, salt, and red pepper flakes. Pulse until the parsley is chopped small. Scrape the sides, and then pour in the olive oil and red wine vinegar. Pulse a few more times until the sauce comes together. Taste and season with more salt or red pepper flakes, if needed.
Adam and Joanne's Tips
- Skinless chicken thighs or chicken breasts: The cooking method will be different. Quickly sear the chicken thighs in a bit of oil in the skillet, and then finish them in the oven. For chicken breasts, I recommend using this skillet chicken recipe.
- The nutrition facts provided below are estimates. We included all of the sauce, but you may have some leftovers, in which case, the nutrition facts will be less.