This chimichurri crispy chicken is an ideal weeknight dinner—ready in about 30 minutes and packed with bold, fresh flavor. You’ll love how simple and delicious it is.
I finally started watching Making a Murderer on Netflix and fell into the true crime rabbit hole. I get so involved with these shows and podcasts—like I did with season 1 of Serial—that I end up playing detective in my own living room. But when I’m not obsessed with mysteries, I’m obsessing over chicken thighs.
Chicken thighs are my go-to: they stay juicy and flavorful while developing an irresistibly crispy skin. This recipe combines ultra-crispy pan-roasted thighs with a vibrant chimichurri sauce for a dish that’s crunchy, juicy, and herb-forward.
The crispy texture comes from a straightforward pan-roasting method that yields skin so crunchy it practically snaps like a chip. Topped with chimichurri, the result is a satisfying contrast of textures and bold, bright flavors.
The chimichurri sauce is the star: fresh parsley and cilantro, zesty red wine vinegar, garlic, shallot, hot cherry pepper, oregano, and a good splash of olive oil come together to make a bright, herbaceous topping. It’s so flavorful you’ll want to drizzle it on everything—beef, roasted vegetables, or even a simple avocado toast.
Love this chimichurri crispy chicken recipe?
If you enjoy chicken thighs, try other variations like citrus herb roasted chicken thighs, cilantro lime chicken thighs, or maple ginger chicken thighs for more weeknight favorites.
Chimichurri Crispy Chicken
This chimichurri crispy chicken is a quick, flavor-packed weeknight dinner ready in about 30 minutes. Crispy skin, juicy meat, and a vibrant herb sauce make it a family favorite.
Yield: 4-6 chicken thighs and about 1 cup sauce
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Ingredients:
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
For chicken:
- 4-6 bone-in, skin-on chicken thighs
- Kosher salt
- Fresh cracked black pepper
- 1 tablespoon coconut oil (or other high-heat oil)
Directions:
For the chimichurri sauce:
Combine parsley, cilantro, garlic, olive oil, and red wine vinegar in a food processor. Pulse until the herbs are chopped but still bright. Transfer to a bowl and stir in shallots, spicy red cherry pepper, oregano, salt, and black pepper. Adjust seasoning to taste and thin with more olive oil if desired. Cover and let sit for about 2 hours to meld flavors. Store leftovers refrigerated.
For the chicken:
Preheat the oven to 425°F (220°C). Pat chicken thighs dry and trim any excess skin. Season the skin generously with kosher salt and cracked black pepper. Heat coconut oil in an oven-safe skillet over medium heat until hot. Place the chicken skin-side down in the skillet so it sizzles on contact. Cook undisturbed for about 10 minutes to render fat and crisp the skin. Transfer the skillet to the oven and bake for 5 minutes, then flip the thighs and bake an additional 10–12 minutes, or until the internal temperature reaches 165°F (74°C) and juices run clear. Remove from oven and let rest a few minutes before spooning chimichurri over the chicken.
