40 minutes
A perfect balance of a juicy, tender chicken thighs with a sharp and vibrant chimichurri sauce.
tablespoons
Flat Leaf Parsley, finely chopped
cups
Fresh Oregano Leaves, finely chopped
cups
Garlic, microplaned
cloves
Red chili flakes
pinches
cups
to taste
1. Prep
Start by chopping the herbs, microplaning the garlic and measuring the remaining ingredients for the chimichurri.
2. Marinade
To prepare the chimichurri, combine the chopped parsley, oregano, microplaned garlic, and red chili flakes in a bowl. Add the red wine vinegar and slowly whisk in the olive oil until the mixture is well blended. Season with salt and black pepper to taste. Divide the chimichurri, reserving half for serving. Use the remaining half to marinate the chicken thighs, ensuring they are well coated. Allow to marinate for at least 15 minutes, or overnight.
3. Cook the Chicken
Heat a heavy-bottomed pan over medium-low heat and add 1 tablespoon of olive oil. Once the oil is hot, place the marinated chicken thighs in the pan. Cook for about 5-7 minutes on the same side until the chicken is browned but the marinade hasn't burned. Flip the chicken over and continue the same process on the other side for roughly 5 more minutes. Once the chicken is about 155-160F at the thickest part, remove it from the pan and let it rest for a few minutes.
4. Finishing Touches
Serve the chicken thighs hot, drizzled with the reserved chimichurri sauce.
Replace chicken thighs with duck legs, and instead of chimichurri, make an orange glaze with orange juice, honey, soy sauce, and ginger. Crisp up the duck skin using the same technique, and baste with the orange glaze towards the end of cooking.
Before cooking, press the skin side of the chicken thighs into a mixture of panko breadcrumbs and finely chopped herbs for an extra-crispy crust.
Marinate the chicken thighs in a mixture of soy sauce, garlic, and a touch of honey before cooking for an Asian-inspired flavor.
Use the skin-on salmon fillets and crisp the skin in a similar manner to the chicken thighs. Swap chimichurri for a dill-infused yogurt sauce made with Greek yogurt, dill, lemon juice, and cucumber.
Replace some of the parsley with fresh mint for a refreshing twist.
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