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Chimichurri Chicken Thighs

Chimichurri chicken thighs with a juicy, golden-seared skillet finish and a vibrant parsley-garlic chimichurri. Bold herb flavor from fresh oregano, cilantro, and red wine vinegar with a bright lemon finish.
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Prep Time 20 minutes
Cook Time 16 minutes
resting 5 minutes
Total Time 41 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 8 boneless, skinless chicken thighs
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
For the Chimichurri
  • 1 cup fresh parsley, finely chopped
  • 0.25 cup fresh cilantro, finely chopped
  • 3 garlic, minced
  • 2 tbsp fresh oregano, chopped
  • 0.33 cup extra virgin olive oil
  • 2 tbsp red wine vinegar
  • 1 tbsp fresh lemon juice
  • 0.5 tsp crushed red pepper flakes
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper

Equipment

  • 1 cast iron skillet

Method
 

Season the chicken
  1. Pat the chicken thighs dry with paper towels, so the surface browns instead of steaming.
  2. Season both sides with kosher salt, black pepper, garlic powder, smoked paprika, and dried oregano, rubbing to coat evenly and leaving visible specks of spice.
Make the chimichurri
  1. In a bowl, combine the fresh parsley, fresh cilantro, minced garlic, chopped fresh oregano, extra virgin olive oil, red wine vinegar, lemon juice, crushed red pepper flakes, kosher salt, and black pepper until evenly mixed.
  2. Let the chimichurri rest for 5 minutes so the herbs soften slightly and the garlic flavor blooms, then give it one more stir before serving.
Sear and finish
  1. Heat olive oil in a large skillet over medium-high heat until it shimmers, indicating it’s hot enough for browning.
  2. Add the chicken thighs and cook for 6–7 minutes per side until deeply golden, flipping once when the edges release and the first side is browned.
  3. Check doneness at the thickest point: cook until the internal temperature reaches 165°F, then transfer the chicken to a serving platter.
  4. Allow the chicken to rest for 5 minutes, so juices redistribute and the surface stays crisp.
Serve
  1. Spoon the chimichurri generously over the chicken just before serving for a fresh, vibrant top layer.

Notes

For best flavor, chop the herbs finely and mince the garlic very small so the chimichurri is spreadable. Store leftover chicken in the refrigerator for up to 3–4 days; store leftover chimichurri separately for up to 3 days (it tastes best within 24–48 hours). Freeze chicken only (up to 2–3 months), and make chimichurri fresh for best texture. For a gluten-free option, keep sides like rice or potatoes as-is—no changes needed.