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
¾ teaspoon fine sea salt
- Chimichurri Sauce
2 cups packed parsley leaves and tender stems (50g)
3 to 4 garlic cloves, 1 tablespoon minced
1 medium shallot, minced
½ teaspoon dried oregano
½ to ¾ teaspoon fine sea salt
½ to 1 teaspoon crushed red pepper flakes or 1 jalapeño or Fresno chili pepper, finely chopped
½ cup extra-virgin olive oil (120ml)
¼ cup to ⅓ cup red wine vinegar, adjusted to taste (60-80ml)
Directions
- Cook Chicken Thighs
1Prep: Preheat the oven to 375°F (190°C). Set aside a wide oven-safe skillet. Stainless steel or cast iron both work well.
2Season the chicken: Pat the chicken thighs dry with paper towels. Sprinkle salt evenly over both sides.
3Brown the skin: Place the chicken thighs skin-side down in a cold oven-safe skillet. It’s okay if they touch. Turn the heat to medium and cook until the skin is deep golden and the thighs release easily from the pan, about 20 minutes. Rotate the skillet occasionally so the chicken browns evenly. If the skin darkens too quickly, lower the heat. If oil splatters, loosely cover the pan with a lid. If any pieces are still sticking, give them a little more time and use tongs to gently wiggle the thighs free. As the fat renders, the skin will naturally release.
4Flip and bake: Flip the chicken thighs and transfer the skillet to the preheated oven. Bake for 15 to 20 minutes, or until a thermometer inserted into the thickest part reads 165ºF (73ºC).
5Rest: Transfer the chicken to a plate and let it rest for 5 minutes. Serve with chimichurri spooned over the top.
- Make Chimichurri Sauce
1Make 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.
2Make in a food processor: 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.