Crispy Chicken Thighs with Charred Green Onion Chimichurri Recipe
This recipe features crispy, golden-brown bone-in chicken thighs paired with a vibrant charred green onion chimichurri. The chimichurri combines charred green onions, fresh herbs, garlic, and red wine vinegar for a tangy and flavorful sauce, perfectly complementing the rich, juicy chicken thighs roasted to perfection in a cast iron skillet.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Roasting
- Cuisine: Latin American
Ingredients
Charred Green Onion Chimichurri
- 6 green onions
- ¼ cup chopped fresh parsley
- 2 tbsp chopped fresh oregano
- 2 tbsp chopped fresh chives
- 2 garlic cloves, finely chopped
- ¼ tsp red pepper flakes
- 2 tbsp red wine vinegar
- ½ cup extra-virgin olive oil
- Kosher salt, to taste
Crispy Chicken Thighs
- 8 bone-in chicken thighs
- Kosher salt, to season
- Freshly cracked black pepper, to season
- Neutral cooking oil (such as canola or vegetable oil), enough to coat skillet bottom
Instructions
- Preheat Oven and Prepare Chicken: Preheat your oven to 400°F (204°C). Let the chicken thighs come to room temperature for about 20 minutes to ensure even cooking.
- Char the Green Onions: Heat a 12-inch cast iron skillet over medium-high heat. Toss the green onions with a light drizzle of olive oil to coat. Once the skillet is hot, place the green onions in it and cook for 2-3 minutes on each side until tender and slightly charred. Remove and set aside on a cutting board.
- Make the Chimichurri: Roughly chop the charred green onions and transfer to a mixing bowl. Add chopped parsley, oregano, chives, finely chopped garlic, red pepper flakes, red wine vinegar, and extra-virgin olive oil. Stir well to combine and season with kosher salt to taste.
- Season the Chicken: Pat the chicken thighs dry thoroughly with paper towels. Season both sides generously with kosher salt and freshly cracked black pepper.
- Sear the Chicken Thighs: Return the skillet to medium-high heat and add enough neutral oil to just coat the bottom. When hot, place four chicken thighs skin-side down in the skillet. Sear for 4-5 minutes until the skin is browned and crispy. Flip them over briefly and remove to a plate. Repeat with the remaining four thighs.
- Roast the Chicken: Arrange all the seared chicken thighs skin-side up in the skillet. Transfer the skillet to the preheated oven and roast for 20 minutes, or until the chicken is cooked through and juices run clear.
- Serve: Remove the chicken from the oven and serve hot, spooning the charred green onion chimichurri generously over the top. Garnish with any extra fresh herbs if desired.
Notes
- Bringing chicken to room temperature before cooking ensures even cooking and crispier skin.
- A cast iron skillet is ideal for searing and roasting as it retains heat well and creates a beautiful crust.
- The chimichurri can be made ahead and stored in the refrigerator for up to 2 days to allow flavors to meld.
- Ensure chicken thighs reach an internal temperature of 165°F (74°C) for safe consumption.
- Adjust red pepper flakes in the chimichurri to control the heat level.