Chimichurri Chicken Thighs #SundaySupper

Chimichurri Chicken Thighs are easy to make, budget-friendly, and loaded with fresh flavors! The fresh herb Chimichurri Sauce has a slightly sweet, slightly tangy flavor that pairs nicely with the savory Pan-Roasted Chicken Thighs.

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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.

Here are some of my tips to help you get this dinner on the table: 

• 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

By Life Tastes Good
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

1. 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.
2. 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.
3. 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.
4. 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!

Yield: 4 Servings
Prep Time: 15 mins.

Cook time: 30 mins.
Total time: 45 mins.

Tags: Chimichurri Chicken Thighs, Budget Friendly, Cast Iron Skillet, Chicken, Chimichurri Sauce, Pan Roasted, Easy Recipe, Sauce, Dinner, #SundaySupper


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Budget-Savvy Bread and Salads: 
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Money-Saving Mains: 
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Chicken Enchilada Casserole by Cosmopolitan Cornbread
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Chicken Piccata by Monica's Table
Chicken Tetrazzini by Renee’s Kitchen Adventures
Chimichurri Chicken Thighs by Life Tastes Good
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Yakisoba (Japanese Stir Fried Noodles) by Curious Cuisinere

Don't-break-the-bank Desserts: 
Apple Pecan Bread Pudding by That Skinny Chick Can Bake
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Slow Cooker Apple Gingerbread Crumble by The Crumby Cupcake

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