Our chimichurri chicken recipe is marinated in authentic Chimichurri Biondi, seared or pan-fried and then baked to juicy perfection. Enjoy this easy and flavorful recipe with a light salad for a healthy, low carb dinner.
(Best served hot)
Total Time 50 mins
Cook Time: 30 mins
Marinating: 30-60 mins
Prep Time: 20 mins
Course: Main Course
Calories: 444 kcal
6 chicken thighs bone-in, skin-on
2 tablespoons vegetable oil
1 teaspoon salt
1/2 teaspoon freshly cracked black pepper
Marinate first, grill to perfection second
Marinate the chicken – Transfer 1/2 cup chimichurri sauce to a large mixing bowl. Mix well to combine.
Allow chicken to marinate for at least 30 minutes, time allowing. Reserve remaining marinade for later use.
When ready to cook, preheat oven to 450 degrees. Heat 2 tablespoons of olive oil in a large skillet over high heat. Heat pan until pan is hot, but oil isn’t smoking. Add chicken and cook for 2 minutes before reducing heat to medium-high. Continue to cook an additional 4-6 minutes, occasionally rotating pan for even cooking.
Flip chicken over and repeat on other side, cooking until golden.
Transfer skillet to the oven and continue to cook an additional 10-15 minutes (cooking time will vary) or until internal temperature registers 165 degrees with a meat thermometer.
Remove skillet from the oven and transfer chicken to a clean plate to cool.
Just remember: Top each chicken thigh with 1-2 tablespoons of chimichurri sauce before serving. Enjoy!
There are two options to chose from to get the best flavor out of your chicken: Cast iron skillet (or plancha as we call it) or the grill (bbq)
Marinate your chicken thighs for 20-30 minutes to really get all of those flavors in. We use thighs for this as they are guaranteed to stay succulent and juicy, but you can use breasts if you wish!