There’s something downright magical about crispy, golden-brown chicken thighs. That perfect crunch as you bite in, followed by juicy, flavorful meat—it’s the kind of meal that feels indulgent yet totally doable on a busy night. Now, pair that crispy goodness with a bold, herbaceous charred green onion chimichurri, and you’ve got a dish that’s a total showstopper.
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This recipe brings together the best of both worlds: rich, crispy-skinned chicken and a bright, punchy sauce that cuts through with just the right amount of tang and heat. Trust me, once you drizzle that chimichurri over your perfectly seared chicken, you’ll wonder why you ever settled for anything less.
Why You’ll Love This Recipe
Versatile: Perfect for a quick weeknight dinner or an elevated meal for guests.
Budget-Friendly: Uses affordable, simple ingredients that pack a huge punch of flavor.
Quick and Easy: No complicated techniques—just pan-seared chicken and a blitzed-up sauce.
Customizable: Adjust the heat level, swap in different herbs, or even use the chimichurri on steak or veggies!
Crowd-Pleasing: The crispy skin and bold flavors make this a guaranteed hit with everyone at the table.
Ingredients in Crispy Chicken Thighs with Charred Green Onion Chimichurri
Chicken Thighs: Bone-in, skin-on thighs are the key to crispy, juicy perfection.
Green Onions: Charred to bring out smoky, caramelized depth for the chimichurri.
Fresh Herbs: Cilantro and parsley add freshness and balance to the sauce.
Garlic: Because no chimichurri is complete without that savory bite.
Red Wine Vinegar: A splash of acidity brightens everything up.
Olive Oil: Helps crisp up the chicken and binds the chimichurri together.
Red Pepper Flakes: Adds just the right amount of heat—adjust to your spice preference.
Salt & Pepper: Simple seasonings that enhance every element of the dish.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Preheat Your Skillet: Heat a large cast-iron or stainless-steel skillet over medium-high heat. Let it get nice and hot for that perfect sear.
Crisp the Chicken Thighs: Pat the chicken dry and season generously. Place skin-side down in the hot pan and cook undisturbed until deeply golden and crispy. Flip and finish cooking through.
Char the Green Onions: While the chicken cooks, place the green onions directly in the skillet, charring them until they’re softened and slightly blackened.
Make the Chimichurri: Blend the charred onions, fresh herbs, garlic, vinegar, olive oil, and seasonings until combined but slightly chunky.
Assemble the Dish: Plate the crispy chicken thighs and generously spoon the chimichurri over the top.
Serve and Enjoy: Dig in while everything is hot, crispy, and full of flavor!
How to Serve Crispy Chicken Thighs with Charred Green Onion Chimichurri
Over Rice: Serve with fluffy rice to soak up all the flavorful chimichurri.
With Roasted Veggies: Roasted sweet potatoes or Brussels sprouts make the perfect side.
On a Salad: Slice the chicken and serve over a crisp, fresh salad for a lighter option.
With Crusty Bread: Use bread to mop up every last bit of that chimichurri goodness.
Additional Tips
Perfect Crispy Skin: Don’t move the chicken too soon! Let it sear undisturbed for that restaurant-quality crisp.
Make the Chimichurri Ahead: The sauce gets even better as it sits—prep it in advance for maximum flavor.
Adjust the Heat: Love spice? Add an extra pinch of red pepper flakes or a chopped jalapeño.
Storage Tips: Leftovers store well in the fridge for up to 3 days—reheat in a skillet for best results.
Double the Chimichurri: This sauce is great on everything from steak to roasted veggies, so make extra!
FAQ Section
Q1: Can I use boneless chicken thighs?
A1: Yes, but bone-in thighs give you the juiciest results. Just reduce the cooking time slightly.
Q2: Can I make the chimichurri without cilantro?
A2: Absolutely! Swap it for more parsley or even basil for a different twist.
Q3: How do I store leftovers?
A3: Keep chicken in an airtight container in the fridge for up to 3 days.
Q4: Can I freeze the chimichurri?
A4: Yes! Freeze it in small portions and thaw as needed.
Q5: What’s the best way to reheat the chicken?
A5: Reheat in a skillet over medium heat to maintain that crispy skin.
Q6: Can I grill the chicken instead?
A6: Yes! Grilled thighs get a fantastic smoky flavor—just cook over medium heat until done.
Q7: What other meats work with this chimichurri?
A7: Steak, pork chops, shrimp, or even grilled tofu would be amazing with this sauce.
Q8: Can I use a different vinegar?
A8: Yes! Apple cider vinegar or even lemon juice works well as a substitute.
Q9: How spicy is the chimichurri?
A9: It has a mild kick, but you can adjust the spice level to your taste.
Q10: Can I serve this cold?
A10: The chicken is best hot, but the chimichurri can be served cold or at room temperature.
Final Thoughts
Crispy Chicken Thighs with Charred Green Onion Chimichurri is a simple yet incredibly flavorful dish that will elevate any meal. Whether you’re making it for a weeknight dinner or impressing guests, it’s guaranteed to be a winner. So grab your skillet and get ready for crispy, juicy, chimichurri-covered perfection!
Print
Crispy Chicken Thighs with Charred Green Onion Chimichurri
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Pan-seared
- Diet: Gluten Free
Description
These Crispy Chicken Thighs are pan-seared to golden perfection, then finished in the oven for juicy, flavorful meat. Topped with a bold and zesty Charred Green Onion Chimichurri, this dish is perfect for a weeknight meal or a special occasion. Serve with roasted vegetables or a fresh salad for a complete meal!
Ingredients
- 6 green onions
- 1/4 cup chopped fresh parsley
- 2 tbsp chopped fresh oregano
- 2 tbsp chopped fresh chives
- 2 garlic cloves, finely chopped
- 1/4 tsp red pepper flakes
- 2 tbsp red wine vinegar
- 1/2 cup extra-virgin olive oil
- Kosher salt, to taste
For the Chicken:
- 8 bone-in, skin-on chicken thighs
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
- Neutral cooking oil (such as avocado or vegetable oil)
Instructions
-
Prepare the Chicken:
- Preheat oven to 400°F.
- Let the chicken thighs sit at room temperature for 20 minutes.
- Pat dry with paper towels, then season both sides generously with salt and black pepper.
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Make the Chimichurri:
- Heat a cast-iron skillet over medium-high heat.
- Drizzle green onions with olive oil and char in the skillet for 2-3 minutes per side.
- Transfer to a cutting board, roughly chop, and place in a bowl.
- Stir in parsley, oregano, chives, garlic, red pepper flakes, red wine vinegar, and olive oil.
- Season with salt to taste.
-
Cook the Chicken:
- Return the skillet to medium-high heat and add enough neutral oil to coat the bottom.
- Place 4 chicken thighs skin-side down and cook for 4-5 minutes until crisp and golden.
- Flip and transfer to a plate. Repeat with remaining chicken thighs.
- Arrange all chicken skin-side up in the skillet and roast for 20 minutes or until cooked through (internal temp: 165°F).
-
Serve:
- Spoon chimichurri over the chicken and garnish with extra fresh herbs.
- Enjoy with a side of roasted vegetables or a fresh salad.
Notes
- For extra crispy skin, do not move the chicken while searing.
- Substitute oregano with cilantro for a different flavor twist.
- Store leftover chimichurri in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 2 thighs
- Calories: 450 kcal
- Sugar: 1g
- Sodium: 600mg
- Fat: 34g
- Saturated Fat: 8g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 36g
- Cholesterol: 120mg