Description
Juicy, crispy chicken thighs topped with a fresh and tangy chimichurri sauce, perfect for busy weeknights or special occasions.
Ingredients
- 4 bone-in, skin-on chicken thighs (about 1.5 lbs)
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 tablespoon olive oil (for cooking)
- 1 cup fresh parsley, finely chopped
- 1/2 cup fresh cilantro, finely chopped
- 3 garlic cloves, finely chopped
- 1/2 teaspoon red chili flakes (adjust to taste)
- 2 tablespoons red wine vinegar
- 2 tablespoons fresh lemon juice
- 1/3 cup extra virgin olive oil
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Finely chop the parsley, cilantro, and garlic. In a bowl, combine these herbs with red chili flakes, red wine vinegar, lemon juice, salt, pepper, and olive oil. Mix well and set aside to allow flavors to meld.
- Pat the chicken thighs dry with paper towels. Season both sides generously with salt and freshly ground black pepper.
- Heat a skillet over medium-high heat and add a splash of olive oil. Place the chicken thighs skin side down and cook for 5–7 minutes until golden and crispy. Flip and cook the other side for 6–8 minutes until the internal temperature reaches 165°F (74°C).
- Remove the chicken from heat and spoon the chimichurri sauce generously over the top. Allow the chicken to rest for a few minutes to absorb the sauce, then serve hot with your favorite sides.
Notes
For best flavor, make the chimichurri sauce a few hours ahead of time. You can also try different herbs for the sauce, like oregano or mint.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-fry
- Cuisine: Argentinian