Skillet Chimichurri Chicken Thighs
Get ready to cook an incredible recipe for chimichurri chicken thighs today!
Print
Pin
Ingredients
For the chicken:
- 1 ½ lbs chicken thighs, boneless skinless
- Salt and pepper, for seasoning
- ½ teaspoon garlic powder
- 1 tablespoon oil or butter, for cooking
Chimichurri sauce:
- 2 garlic cloves
- 1 bunch Italian parsley
- ¼ cup olive oil
- 1 lemon, juiced
- 1 teaspoon ground cumin
- ½ teaspoon salt
Instructions
Prep:
- Use a paper towel to pat dry the chicken thighs.
- In a small dish, combine the seasonings. Generously season both sides of the chicken thighs with the seasonings.
Cook the chicken:
- Heat a large pan over medium-high heat. Once hot, heat the oil (or melt the butter). Place the chicken thighs on the pan and cook the first side for 7 minutes, until the bottoms are golden and they easily lift to flip them over. There should be some room between the chicken pieces. If not, cook in two batches.
- Flip and cook the other side for another 7 minutes until the internal temperature at the thickest part reaches 175F. Cooking time on the second side can vary and might need an additional 2 minutes if the thighs are really thick. Remove onto a plate and cook additional chicken if necessary.
Make the chimichurri:
- While the chicken cooks, place the garlic in a food processor, and pulse several times until chopped. Add the Italian parsley (thin stems are fine), and pulse again. Add the oil, lemon juice, cumin, and salt. Pulse until combined.
- Transfer the chimichurri to an airtight container or glass jar and refrigerate for up to one week.
Serve:
- Serve the chicken thighs topped with chimichurri sauce over the top.
Nutrition
Serving: 1 serving | Calories: 371kcal | Carbohydrates: 4g | Protein: 34g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 0.04g | Cholesterol: 162mg | Sodium: 452mg | Potassium: 553mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1254IU | Vitamin C: 34mg | Calcium: 50mg | Iron: 3mg
