This chimichurri crispy chicken is the perfect weeknight dinner. Ready in just about 30 minutes and PACKED full of flavor. You’ll love this dish!
I did it. I finally started watching “Making a Murderer” on Netflix.
I’m deep into the true crime rabbit hole and now I’m all in investigation mode. This is why I can’t watch shows like this. I get so involved and then I get outraged.
I felt the same away about season 1 of Serial.
That podcast totally sucked me in and Sarah Koenig’s voice is perfect for listening to.
Ok now that I say that out loud I sound like a total freak BUT it’s true. You know it.
However, when I’m not obsessed about true crime and murder you can find me crushing on chicken thighs.
I cannot get enough.
This chicken dish gives you a super crispy skin (like so crunchy it sounds like a potato chip when you take a bite) and is then topped with the most flavorful chimichurri sauce of all time.
I love using chicken thighs for dishes like this because they turn out super juicy and flavorful.
The crispy chicken aspect of this recipe comes from my famous crispy pan roasted chicken thighs recipe.
Which I should admit to eating at least twice a month because I can never get enough.
BUT then I went and blew the whole damn thing up by throwing on chimichurri sauce.
I can’t even begin to tell you how awesome this sauce tastes.
It’s packed full of freshly chopped parsley, cilantro, hot red cherry pepper, shallots, red wine vinegar and olive oil.
If it was socially acceptable I would probably drink the sauce but since that’s not cool I just smothered my chicken in it.
It’s also great smothered on beef….do it!
Love this chimichurri crispy chicken recipe?
Chimichurri Crispy Chicken
This chimichurri crispy chicken is the perfect weeknight dinner. Ready in just about 30 minutes and PACKED full of flavor. You'll love this dish!
Yield: 4-6 chicken thighs and about 1 cup sauce
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
For chimichurri sauce:
- 1 cup packed fresh parsley
- 1/2 cup packed fresh cilantro
- 1/4 cup olive oil
- 2 cloves garlic
- 2 tablespoons red wine vinegar
- 2 tablespoons finely minced shallots
- 2 tablespoons finely minced spicy red cherry pepper
- 1 tablespoon chopped fresh oregano
- Kosher salt and pepper, to taste
- 4-6 bone-in skin-on chicken thighs
- Kosher salt
- Fresh cracked black pepper
- 1 tablespoons coconut oil
For chimichurri sauce:
Add parsley, cilantro, garlic, olive oil and red wine vinegar to a small food processor. Blend until combined and the herbs are broken down but completely broken down.
Pour into a small bowl and stir in shallots, spicy red cherry pepper, fresh oregano, kosher salt and black pepper. Taste and add more salt and pepper if needed. If the sauce is too thick you can thin it out with more olive oil if desired.
Cover and let sit for about 2 hours before serving. Keep any leftover sauce in the refrigerator.
Preheat oven to 425 degrees.
Lay out chicken thighs and trim off any extra skin.
Cover the skin of the chicken with a desired amount of kosher salt and black pepper.
In a small (oven safe!) skillet set over medium heat add coconut oil. Let the oil melt and get hot.
Once the oil is hot add chicken into the skillet, skin side down. The oil needs to be hot enough so that when you place the chicken into the oil it sizzles.
Let the chicken cook for 10 minutes.
After 10 minutes place the chicken in the oven for another 5 minutes.
After 5 minutes flip the chicken and cook for another 10-12 minutes or until the chicken is fully cooked.
Remove the chicken from the oven and let it rest for a few minutes before covering in sauce.