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–+ servings
chimichurri chicken thighs in cast iron skillet.
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Chimichurri Chicken Thighs

Chimichurri chicken is crispy, juicy, and packed with flavor - an easy way to add herby freshness to any meal.
Prep Time 10 minutes
Cook Time 30 minutes
Marinating Time 30 minutes
Total Time 1 hour 10 minutes
Servings 4 servings
Author Anya @ Prepare & Nourish

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

Storage: 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. 
Helpful Tips:
  1. Pat the chicken dry before marinating to make sure the skin crisps up when searing. 
  2. Don't disturb the chicken while it's on the skillet to get a nice sear. It should release easily when it's nice and brown. 
  3. Resting is key. Let the chicken rest after baking to help the juices redistribute for tender, juicy meat. 
Troubleshooting Tips:
Skin not crisping? Make sure your skillet is fully heated before adding the chicken and avoid overcrowding - cook in batches if needed. 

Nutrition

Calories: 677kcal | Carbohydrates: 4g | Protein: 32g | Fat: 59g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 13g | Trans Fat: 0.2g | Cholesterol: 189mg | Sodium: 734mg | Potassium: 400mg | Fiber: 0.1g | Sugar: 0.02g | Vitamin A: 224IU | Vitamin C: 0.003mg | Calcium: 17mg | Iron: 1mg
Nutrition Information
The information shown above is an estimate provided for your convenience by an online calculator. It should not be considered as a substitute for a professional nutritionist's advice. Please see our complete Nutritional Information Disclaimer.
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