Chimichurri Chicken Thighs
Chimichurri chicken is crispy, juicy, and packed with flavor - an easy way to add herby freshness to any meal.
Equipment
- Large bowl
- Cast Iron Skillet
- oven
Ingredients
- 2 pounds bone-in, skin-on chicken thighs about 6 chicken thighs
- 1 cup chimichurri sauce divided
- ½ teaspoon crushed red pepper
- 1 teaspoon sea salt
Instructions
- In a large bowl, combine half of the chimichurri sauce with crushed red pepper and sea salt.
- Add chicken thighs and toss to coat. Let it sit for 30 minutes at room temperature or refrigerate for up to 24 hours.
- Preheat oven to 400°F. Heat a cast iron skillet over medium-high heat. Place the chicken skin-side down and sear for 6-8 minutes until golden and crispy.
- Flip and cook 2-3 minutes on the other side. Transfer the chicken in the skillet to the oven. Bake for 15-20 minutes, or until the internal temperature reaches 165-170°F with an instant-read meat thermometer.
- Cover and allow the chicken to rest for 10 minutes for residual cooking. Spoon extra chimichurri over the top before serving.
Notes
Store leftover chicken thighs in an airtight container in the refrigerator for up to 4 days. To reheat, place the chicken in a skillet over medium-low heat with a splash of water or broth to prevent it from drying out. You can also reheat in a 325°F oven, covered for about 10-15 minutes. To freeze, wrap the chicken tightly and transfer to a freezer-safe container. Freeze for up to 3 months. Thaw in the refrigerator overnight and reheat.
Nutrition
Serving: 1chicken thighCalories: 677kcalCarbohydrates: 4gProtein: 32gFat: 59gSaturated Fat: 9gPolyunsaturated Fat: 7gMonounsaturated Fat: 13gTrans Fat: 0.2gCholesterol: 189mgSodium: 734mgPotassium: 400mgFiber: 0.1gSugar: 0.02gVitamin A: 224IUVitamin C: 0.003mgCalcium: 17mgIron: 1mg
Tried this recipe?Let us know how it was!