Juicy Baked Chimichurri Chicken Thighs Recipe Has Fabulous Flavor (One Pan) by Donna John

Boneless chicken thighs need to be in your weekly recipe rotation. They are inexpensive, cook up moist and juicy, and can be made in so many different ways. This easy chimichurri chicken recipe isn't grilled like many are, but cooked on the stovetop and finished in the oven – all in one pan.

This one-pan chicken dinner starts with boneless chicken thighs. The chimichurri sauce is a tasty combination of fresh parsley and cilantro (check out the health benefits of fresh herbs), green onion, garlic, olive oil, red wine vinegar, fresh lemon juice and optional crushed red pepper flakes. The sauce is pulsed in a blender or food processor until combined but still a bit chunky. The chicken is marinated in some of the sauce before being browned on the stovetop and cooked through in the oven. The juicy chicken is served with the remaining chimichurri sauce. Yum, right?

Serve this juicy chimichurri chicken for dinner with a fresh vegetable, grain and/or salad.

Cuisine: American / South American
Prep Time: 15 minutes plus time to marinate
Cook Time: 20 to 25 minutes
Total Time: 35 to 40 minutes plus time to marinate
Servings: 6

Ingredients

Chicken

• 2 pounds boneless skinless chicken thighs

Chimichurri Sauce

• 2 cups fresh parsley, packed
• 1 cup fresh cilantro, packed
• 1 green onion, chopped
• 3 cloves garlic
• 1/2 cup olive oil (more if needed)
• 2 tablespoons red wine vinegar
• 1 tablespoon lemon juice
• crushed red pepper flakes, to taste (optional)

Recipe Notes

• Instead of chimichurri, try this recipe with basil pesto.

• Make sure to preheat the oven before putting the chicken in to bake. 

Here's how to make it: 

1. Put all the chimichurri ingredients into a blender or food processor. Season with salt and black pepper. Pulse until combined, adding more olive oil, if needed, to reach desired consistency. 
2. Put the chicken thighs into a plastic zipper bag or shallow dish. Add 3/4 cup of the chimichurri sauce (reserve the remaining for serving) and toss to coat the chicken. Marinate in the refrigerator for at least 1 hour and up to overnight.
3. Preheat the oven to 375 degrees F. While the oven heats up, heat an ovenproof skillet (preferably cast iron) over medium heat on the stovetop. Add the chicken, top side down, into the hot skillet with any marinade in the bag or dish. Cook until golden on the bottom, then flip the chicken over. Immediately put the chicken into the oven. 
4. Bake for about 15 to 20 minutes or until chicken is cooked through (165 degrees F internal temperature). Serve with the reserved chimichurri sauce. 

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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