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Juicy Pan-Seared Chimichurri Chicken Thighs

Crispy, pan-seared chicken thighs topped with a vibrant, herbaceous chimichurri sauce.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Dinner
Cuisine: Latin American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 8 bone-in, skin-on chicken thighs
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp smoked paprika
Chimichurri Sauce
  • 1 cup fresh flat-leaf parsley, finely chopped
  • 1/2 cup fresh cilantro, finely chopped
  • 4 cloves garlic, minced
  • 2 tbsp white balsamic vinegar halal alternative for red wine vinegar
  • 1/2 tsp red pepper flakes
  • 1/2 tsp dried oregano
  • 1/2 cup olive oil
  • salt to taste

Equipment

  • Cast-iron skillet
  • Mixing bowl
  • Tongs

Method
 

Preparation
  1. Pat the chicken thighs dry with paper towels and season both sides with salt, pepper, and smoked paprika.
  2. Combine parsley, cilantro, garlic, vinegar, red pepper flakes, oregano, and olive oil in a bowl. Season with salt and let sit.
  3. Heat olive oil in a cast-iron skillet over medium-high heat.
  4. Place chicken skin-side down and cook undisturbed for 6-7 minutes until crispy and golden brown.
  5. Flip the chicken and cook for another 5-6 minutes until the internal temperature reaches 165°F.
  6. Baste the chicken with pan juices during the final minute of cooking.
  7. Remove chicken from the skillet and allow it to rest for 5 minutes.
  8. Drizzle with chimichurri sauce and serve hot.

Notes

Store chicken and chimichurri in separate airtight containers in the fridge for up to 3 days. Use a heavy cast-iron skillet for the best results.