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Juicy Pan-Seared Chimichurri Chicken Thighs — homemade Pan-Seared Chimichurri Chicken Thighs recipe

Juicy Pan-Seared Chimichurri Chicken Thighs

Crispy pan-seared chicken thighs topped with a vibrant, fresh herb chimichurri sauce.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 thighs chicken thighs, bone-in and skin-on approx. 800g
  • 2 tbsp olive oil for searing
  • 1 tsp salt
  • 1/2 tsp black pepper
Chimichurri Sauce
  • 1 cup fresh parsley, finely chopped
  • 1/4 cup fresh cilantro, finely chopped
  • 3 cloves garlic, minced
  • 2 tbsp apple cider vinegar halal alternative
  • 1/4 cup olive oil
  • 1/2 tsp red pepper flakes

Equipment

  • Large skillet
  • Mixing bowl

Method
 

Cooking Instructions
  1. Pat chicken thighs dry with paper towels and season both sides with salt and black pepper.
  2. Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
  3. Add chicken thighs skin-side down and cook for 6-8 minutes until the skin is golden brown and crispy.
  4. Flip the chicken and cook for another 6-8 minutes until the internal temperature reaches 165°F (74°C).
  5. Remove the chicken from the skillet and allow it to rest for 5 minutes.
  6. In a mixing bowl, combine parsley, cilantro, minced garlic, apple cider vinegar, 1/4 cup olive oil, and red pepper flakes to make the chimichurri sauce.
  7. Drizzle the prepared chimichurri sauce over the rested chicken thighs before serving.

Notes

Ensure the chicken is patted very dry to achieve maximum crispiness on the skin. Use apple cider vinegar as a halal-friendly substitute for red wine vinegar.