So you’re craving something bright, garlicky, and herb-packed but not willing to live in the kitchen for three days? Same. These Chimichurri Chicken Thighs are your one-pan, five-star-flavor shortcut — juicy thighs seared until the skin is showing off and slathered with a zippy chimichurri that basically high-fives your taste buds. Fast, forgiving, and impossible to hate.

Why This Recipe is Awesome

• Ridiculously flavorful: That chimichurri? Punchy parsley, tangy vinegar, garlicky swagger.
• Stupid-proof: Even if you forget the oven for 2 minutes, it’ll still be delicious.
• Versatile: Rice, salad, crusty bread, or shoving it into a pita — all winners.
• Great for leftovers: Tastes even better the next day (if anything’s left).
  In short: it’s chef-y without the pretension. Seriously — it’s idiot-proof. I didn’t even mess it up the first time.

Ingredients You’ll Need

• 6 bone-in, skin-on chicken thighs (about 2 lb / 900 g). Thighs = flavor and forgiveness.
• Salt & freshly ground black pepper — be generous.
• 2 tbsp olive oil (for searing).
• 1 tbsp butter (optional; for extra browning and yum).

For the chimichurri:

• 1 large bunch flat-leaf parsley, stems trimmed (about 1 packed cup chopped).
• 3–4 cloves garlic, smashed.
• 2 tbsp fresh oregano leaves (or 1 tsp dried if you must).
• 1/3 cup extra-virgin olive oil.
• 2 tbsp red wine vinegar (or sherry vinegar).
• 1 tsp red pepper flakes (or to taste).
• Zest and juice of 1 lemon (or 2 tbsp more vinegar if you don’t have lemon).
• Salt & pepper to taste.
• Optional: 1 small shallot, roughly chopped; 1 tbsp capers for briny kick.

Step-by-Step Instructions

1. Prep & season. Pat the chicken thighs dry with paper towels (this helps the skin crisp). Season both sides generously with salt and pepper.
2. Make chimichurri. In a food processor (or by hand), pulse parsley, garlic, oregano, shallot (if using), lemon zest, lemon juice, red wine vinegar, and red pepper flakes until finely chopped. Drizzle in olive oil while pulsing to make a loose sauce. Taste and salt. Set aside. Pro tip: chimichurri gets happier if it sits 10–20 minutes.
3. Preheat oven and pan. Preheat oven to 200°C / 400°F. Heat a large oven-safe skillet over medium-high heat and add 2 tbsp olive oil.
4. Sear the thighs. Place thighs skin-side down in the hot pan (don’t overcrowd). Press gently so skin contacts the pan. Sear 4–6 minutes until golden-brown and crispy. Flip and sear the other side 2 minutes. Add butter now for extra color.
5. Finish in oven. Slide the skillet into the preheated oven and roast 12–18 minutes until an internal temp of 73°C / 165°F near the bone (or juices run clear). Cooking time depends on thigh size.
6. Rest & sauce. Remove from oven, let rest 5 minutes. Spoon a generous amount of chimichurri over each thigh; reserve some on the side for dipping.
7. Serve. Garnish with extra parsley, lemon wedges, and maybe a splash more vinegar if you like sharpness.

Nutritional facts

Serving	Calories	Protein	Fat	Carbs	Sodium
Per thigh (approx.)	420 kcal	27 g	32 g	1.5 g	520 mg

This is an estimate for one bone-in, skin-on thigh with chimichurri (values rounded). The dish is protein-rich and provides healthy monounsaturated fats from olive oil. If you’re watching calories, remove the skin (but beware: you’ll lose some of the magic). Personal note: I love this as a balanced dinner when paired with a green salad or roasted veg — satisfying without feeling like a food coma.

Calorie Calculator

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Common Mistakes to Avoid

• Skipping the dry pat: Moist skin = no crisp. Don’t be lazy.
• Searing in a crowded pan: Crowding makes steam, which makes soggy skin. Sear in batches if needed.
• Using weak parsley: Flat-leaf parsley is the MVP here — curly is, uh, decorative.
• Overcooking: Thighs are forgiving, but don’t bake them into shoe-leather. Pull at ~73°C / 165°F.
• Drowning with oil: Chimichurri should be balanced — pour, then taste. You can always add oil, but you can’t take it away.

Alternatives & Substitutions

• No parsley? Use half parsley + half cilantro for a zingier vibe. IMO it’s a delicious twist.
• No red wine vinegar? Use apple cider vinegar or lemon juice. Both work fine.
• Want it spicy? Add more red pepper flakes or a splash of hot sauce.
• Cooking for fewer calories? Use boneless, skinless thighs and reduce oil slightly. Still tasty, just leaner.
• No oven-safe pan? Sear the thighs in a skillet, then transfer to a lined baking sheet to finish. Same result.

FAQ (Frequently Asked Questions)

Can I make the chimichurri ahead of time? Yep — chimichurri actually mellows and improves after an hour or two in the fridge. Bring it back to room temp before serving.
Can I use breasts instead of thighs? Sure, but breasts cook faster and are drier. Treat gently and don’t overbake. Thighs = juicier, more forgiving.
Is chimichurri the same as pesto? Not really — chimichurri is herb + oil + acid, typically parsley-forward and uncooked. Pesto uses basil, nuts, and cheese. Different vibes.
My chimichurri turned bitter — what happened? Likely too much lemon zest or over-processed garlic. Chop gently and taste as you go.
Can I grill these instead of oven-roasting? Absolutely. Sear skin-side down on medium-high until crisp, then move to indirect heat to finish. Grill marks = bonus points.
How long will leftovers keep? 3–4 days in the fridge. Reheat gently (oven or skillet) to keep skin from getting weirdly soft.
Can I freeze the chimichurri? Yes — freeze in an ice-cube tray and pop a cube when you need a flavor boost.

Final Thoughts

Alright chef — you’ve got the roadmap to make a dinner that looks like effort but tastes like you worked way harder. Bold tip: spoon extra chimichurri on at the table. It’s the culinary equivalent of sunglasses — instantly cooler. Now go impress someone—or yourself—with your new culinary skills. You’ve earned it.