Ingredients:

  • 1 packed cup Fresh Flat-Leaf Parsley (about 60g)
  • 1/4 cup packed Fresh Oregano Leaves (or 2 tsp dried oregano)
  • 4 large Garlic Cloves, peeled
  • 3 Tbsp Red Wine Vinegar (45ml)
  • 1/2 cup Extra Virgin Olive Oil (120ml)
  • 1/2 tsp Red Pepper Flakes (or to taste)
  • 1 Tbsp Fresh Lemon Juice (15ml)
  • 1 tsp Coarse Salt
  • 1/2 tsp Freshly Ground Black Pepper
  • 4 large Boneless, Skinless Chicken Thighs (approx. 1.5 lbs / 680g total)
  • 1 Tbsp Standard Olive Oil
  • Salt and Pepper, to season chicken liberally
  • Fresh Parsley, for garnish

Instructions:

  1. Prepare the Chimichurri Base: Pulse parsley, oregano, and garlic in the food processor until finely chopped but not puréed. Scrape down sides.
  2. Finish the Sauce: Add red wine vinegar, lemon juice, red pepper flakes, salt, and pepper. Pulse briefly. While the machine runs on low, slowly stream in the 1/2 cup of olive oil until just combined (it should be bright green and slightly chunky).
  3. Marinate the Chicken: Reserve about 1/3 cup of the chimichurri for serving later. Place the chicken thighs in a bowl. Toss them with the remaining chimichurri, 1 Tbsp olive oil, and a generous pinch of salt and pepper. Marinate in the fridge for at least 30 minutes.
  4. Sear the Chicken: Heat the remaining 1 Tbsp olive oil in an oven-safe skillet over medium-high heat until shimmering. Remove chicken from marinade (let excess drip off) and place thighs in the hot pan, ensuring not to overcrowd.
  5. Cook: Sear for 4–5 minutes per side until beautifully golden brown.
  6. Finish Cooking (Oven Method): Transfer the skillet to a preheated oven at 400°F (200°C). Bake for 12–18 minutes, or until the internal temperature reaches 165°F (74°C). Alternatively, if grilling, cook over medium heat until the correct temperature is reached.
  7. Rest and Serve: Let the chicken rest on a cutting board for 5 minutes before serving whole. Drizzle generously with the reserved fresh chimichurri sauce and garnish.