Ingredients
Equipment
Method
- In a medium bowl, combine the finely chopped fresh parsley, cilantro (if using), minced garlic, red wine vinegar, dried oregano, and red pepper flakes. Drizzle in the 1/4 cup of olive oil and add the lemon juice. Season generously with salt and freshly ground black pepper. Stir everything together until well combined. Taste and adjust seasonings as needed – you might want a pinch more salt or a touch more vinegar for tanginess. Set aside to allow the flavors to meld while you prepare the chicken.1/2 cup fresh parsley, finely chopped, 1/4 cup fresh cilantro, finely chopped, 2 cloves garlic, minced, 1/4 cup red wine vinegar, 1/2 teaspoon dried oregano, 1/4 teaspoon red pepper flakes, 1/4 cup olive oil, 1 tablespoon fresh lemon juice, Salt and freshly ground black pepper, to taste
- Pat the boneless, skinless chicken thighs thoroughly dry with paper towels. This step is crucial for achieving a nice sear. Season both sides of each chicken thigh generously with salt and freshly ground black pepper.8 boneless, skinless chicken thighs chicken thighs, Salt and freshly ground black pepper, to taste
- Heat a tablespoon of olive oil in a large oven-safe skillet (cast iron works beautifully here) over medium-high heat. Once the oil is shimmering, carefully add the seasoned chicken thighs in a single layer, being careful not to overcrowd the pan. You may need to sear the chicken in batches. Sear for 3-4 minutes per side, or until a beautiful golden-brown crust forms on each side.1 tablespoon olive oil
- Once the chicken thighs have been seared, remove the skillet from the heat. Pour about half of the prepared chimichurri sauce over the chicken thighs in the skillet, ensuring each piece is well-coated. Reserve the remaining chimichurri for serving.
- Oven Method: If your skillet is oven-safe, preheat your oven to 375°F (190°C). Place the skillet with the chicken and chimichurri into the preheated oven and bake for 10-15 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
- Stovetop Method (if not using an oven-safe skillet or prefer stovetop): Return the skillet to medium-low heat. Cover the skillet and let the chicken simmer gently in the chimichurri sauce for about 10-15 minutes, or until cooked through and the internal temperature reaches 165°F (74°C).
- Once the chicken is cooked, remove the skillet from the heat. Let the chicken thighs rest in the skillet for 5 minutes before serving. This allows the juices to redistribute, ensuring a more tender and flavorful result.
- Plate the Chimichurri Chicken Thighs and spoon any extra chimichurri sauce from the skillet over the top. Drizzle with additional reserved chimichurri sauce for an extra punch of flavor. Serve immediately with your favorite side dishes.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze cooked chicken thighs for up to 2-3 months.