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The #SundaySupper Tastemakers have been busy in the kitchen creating Budget-Friendly recipes, so we can all eat at home and save money too! At the bottom of this page you'll find links to all of this week's #SundaySupper recipes. You'll want to click on each one to start your money-saving meal plans! A big thank you goes out to Shelby from Grumpy's HoneyBunch and Caroline of Caroline's Cooking for making this event possible.
Chicken thighs make a regular appearance on our dinner table. Not only are they super easy to make and more economical than other cuts of chicken, they are more flavorful, tender, and juicy too! I always cook them with the skin-on and bone-in, as it just adds to the overall flavor and juiciness. The skin is easily removed if you prefer not to indulge, but I love crispy chicken thigh skin, so I recommend giving it a try or saving it to use as a garnish for other dishes.
- I try to make my Chimichurri Sauce early in the day or even the day before for best results. Sometimes I forget, though, so when that happens I make the sauce after I get the chicken in the oven and then chill it until the chicken is ready.
- I season the chicken and leave them out on the counter for 30 minutes or so until they warm to room temperature. It's not necessary, but it does allow for more even cooking throughout.
- To sear the chicken, I use a cast-iron skillet for best results, but a stainless steel skillet is fine. Avoid using a non-stick skillet as you won't get as good of a sear on the chicken.
- Double this recipe for more people or to have great leftovers. To double, I sear the chicken in 2 batches and then place the thighs, skin side up on a rack placed over a foil lined baking sheet. Then bake in the oven as directed in the recipe.
- I typically serve this with a garden salad and one of our favorite dressings if I'm super busy, but it goes great with Garlic Mashed Potatoes & Spinach or Fresh Steamed Vegetables if you have a little more time and energy. The chimichurri sauce is wonderful on mashed 'taters!
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Chimichurri Chicken Thighs
Published 11/15/2015
Ingredients
- 1 cup Italian flat-leaf parsley
- 1 tablespoon freshly minced garlic
- 1/8 cup fresh oregano
- 2 1/2 tablespoons red wine vinegar
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly cracked black pepper
- 1/2 cup extra virgin olive oil
- 4 chicken thighs with bone and skin
- 1/2 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
Instructions
- Chimichurri Sauce: In the bowl of a food processor or blender, combine 1 cup parsley, 1 tablespoon freshly minced garlic, 1/8 cup fresh oregano, 2 1/2 tablespoons red wine vinegar, 1/4 teaspoon red pepper flakes, 1/4 teaspoon kosher salt, 1/4 teaspoon freshly cracked black pepper. Blend. While blending, slowly pour in 1/2 cup extra virgin olive oil until the mixture is combined. Pour into a serving container, cover, and refrigerate until ready to use.
- Preheat the oven to 450°F. Combine 1/2 tablespoon kosher salt, 1 teaspoon freshly ground black pepper, and 1 teaspoon garlic powder. Lift the skin and season the meat of the chicken thighs liberally with the salt mixture. Season each thigh evenly. Be sure to season under the skin. Not on the skin.
- Heat a cast-iron skillet over mid-high heat. When heated, place the chicken thighs skin side down into the hot skillet in a single layer. I always do this in a dry pan for better searing. No need to oil the pan. Allow the chicken to sear, untouched, for 5-6 minutes until the chicken releases without sticking to the pan. Use tongs to gently lift the chicken thighs and flip over each piece. If the skin sticks allow them to sear another minute or so until they release. Pour about 1/2 cup of Chimichurri Sauce into a separate container and set remaining Chimichurri aside for serving with the Chicken. Using the 1/2 cup of sauce, brush each chicken piece with chimichurri. You'll have some Chimichurri left for basting midway through cooking.
- Transfer the skillet to the preheated oven and cook for 15 minutes. Using the Chimichurri you reserved for basting, brush the rest on the chicken and bake another 10-15 minutes or until thighs reach 160° F. Check the temp using an instant read thermometer. When thighs are done, remove from pan and allow to rest for 10 minutes. Serve with reserved Chimichurri Sauce and enjoy!
Prep Time: 15 mins.
Total time: 45 mins.
Tags: Chimichurri Chicken Thighs, Budget Friendly, Cast Iron Skillet, Chicken, Chimichurri Sauce, Pan Roasted, Easy Recipe, Sauce, Dinner, #SundaySupper
Save-Your-Pennies Soups: Bean and Bacon Soup by Hezzi-D’s Books and Cooks
Mexican Turkey Bean Soup by What Smells So Good?
Pasta e Fagioli by The Food Hunter’s Guide to Cuisine
Turkey and Dumpling Soup by Palatable Pastime
Vegan Broccoli Cheese Soup by Pancake Warriors
Budget-Savvy Bread and Salads:
Mom’s Buttermilk Biscuits by Grumpy's Honeybunch
Turkey Salad by Food Done Light
Money-Saving Mains:
Black Bean and Bell Pepper Quesadillas by My San Francisco Kitchen
Cajun Blackened Chicken Thighs by Feeding Big
Chicken Enchilada Casserole by Cosmopolitan Cornbread
Chicken Enchiladas by The Freshman Cook
Chicken Piccata by Monica's Table
Chicken Tetrazzini by Renee’s Kitchen Adventures
Chimichurri Chicken Thighs by Life Tastes Good
Dutch Baby Pancakes by Brunch with Joy
Easy Cheesy Egg Breakfast Bake with Potatoes and Sausage by From Gate to Plate
Easy Crockpot Spaghetti Sauce by Fantastical Sharing of Recipes
Egyptian Rice and Lentils by Wholistic Woman
French Onion Soup Twice Baked Potato by Sew You Think You Can Cook
Gnocchi with Fennel and Pork by Caroline's Cooking
Italian Baked Chicken by A Day in the Life on the Farm
Lasagna Stuffed Acorn Squash by Cupcakes & Kale Chips
One-Pot Creamy Chicken and Noodles by A Kitchen Hoor's Adventures
Orzo with Leftover Turkey and Sweet Potatoes by Cooking Chat
Sauteed Vegetables by Party Food and Entertaining
Turkey Sausage and Pasta by Cindy’s Recipes and Writings
Twice Baked Sweet Potato Bar by Momma's Meals
Yakisoba (Japanese Stir Fried Noodles) by Curious Cuisinere
Don't-break-the-bank Desserts:
Apple Pecan Bread Pudding by That Skinny Chick Can Bake
Marshmallow Popcorn Balls by Pies and Plots
Slow Cooker Apple Gingerbread Crumble by The Crumby Cupcake
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Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
Yum, Every time I read one of your posts I wish I was eating at your house! I love chimichurri and those chicken thighs look delicious! I would definitely have to double this recipe just to have leftovers for lunch and paired with a salad is perfect low carb meal for us!
ReplyDeleteBoy, I'm getting a lot of dinner inspiration from the SS crew this week! Your chicken looks amazing---so flavorful and tasty!
ReplyDeleteThanks for the tips on cooking chicken thighs! I've only ever roasted mine.
ReplyDeleteThe perfect recipe....easy peasy and delicious.
ReplyDeleteChicken thighs are my favorite part of the chicken. I love this sauce idea!
ReplyDeleteI love the look of this sauce, it looks really tasty
ReplyDeleteDo you think I could make this in an electric skillet? It's really hot right now and I hate to use my oven, but this is exactly what I want to make tonight:)
ReplyDeleteMichele, I've never tried cooking these in an electric skillet, but I think it will take a bit longer. I'm guessing but I imagine it would take a good hour to cook through, unless you have boneless chicken thighs which would take much less time and can be easily cooked through in the skillet.
DeleteAs and Argentinian glad to see the right ingredients for the chimichurri. Once you get it down you can always eyeball ingredients to taste. If you would like to give it a shot you can add a tomato to it. You boil the tomato until you are able to peel the skin with a fork. Then you chop up the tomato finely and put it in with the rest. Also find it to have a better taste when you had chop it all vs using a processor. It is tedious but worth it. Great recipe though.
ReplyDelete