Chimichurri Chicken Thighs

Juicy Cast-Iron Chicken with Fresh Herbs & Garlic

Golden, pan-seared chicken thighs meet a punchy homemade chimichurri—this is weeknight cooking with a splash of flair. The herbs stay fresh and bright, the fat from the chicken blends into the sauce, and every bite lands with garlic, chile, and citrus. Serve it hot from the skillet with a crispy edge and plenty of sauce to drag each bite through.

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Recipe

Chimichurri Chicken Thighs

Ingredients

For the Chicken

6 bone-less skin-less chicken thighs
1½ tsp kosher salt
½ tsp freshly ground black pepper
½ tsp smoked paprika
2 tbsp olive oil
1 tbsp butter (for searing)

For the Chimichurri

½ cup fresh parsley, finely chopped
2 tbsp fresh cilantro, finely chopped (optional but recommended)
3–4 cloves garlic, finely minced
¼ cup olive oil
1½ tbsp red wine vinegar
½ tsp dried oregano
¼–½ tsp red pepper flakes (to taste)
Zest of ½ lemon + 2 tsp lemon juice
Pinch of sea salt & cracked pepper

Instructions

1. Make the Chimichurri
In a small bowl, whisk olive oil, red wine vinegar, lemon zest, lemon juice, oregano, red pepper flakes, parsley, cilantro, garlic, salt, and pepper. Set aside and let the flavors bloom.

2. Season the Chicken
Pat thighs dry. Season generously with salt, pepper, and smoked paprika. Let them rest at room temperature for 10 minutes.

3. Sear the Thighs
Heat a cast-iron skillet over medium-high heat. Add olive oil and butter. Once shimmering, place chicken thighs flat-side down. Do not move them for 4–5 minutes to develop a crust.

4. Flip & Finish
Flip, reduce heat to medium, and cook another 5–7 minutes, until internal temperature reaches 165°F (74°C).

5. Sauce & Serve
Remove from heat, spoon chimichurri over the hot chicken, letting the heat soften the herbs. Serve immediately.

Chef’s Tips

Rest your chicken after cooking—2–3 minutes lets juices settle back in.
Chimichurri shouldn’t be puréed; hand chop for the best texture.
Add 1 tsp honey for a slightly richer, glossy finish to balance acidity.
Prefer grilling? Thighs can be grilled over medium heat for 6–7 minutes per side

Serving Suggestions

Pairing	Why It Works
Roasted baby potatoes	They soak up extra sauce.
Blistered green beans	Clean flavor next to bold herbs.
White rice or herby couscous	A neutral base for acidity.
Crusty bread	Swipe up every drop.