Pan Seared Chicken Thighs With Chimichurri
An easy weeknight dinner that can be prepped, cooked and on the table in as little as 25 minutes.
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Servings: 4 people
Calories: 300kcal
Equipment
- Griddle pan, Frypan or Skillet
Ingredients
- 1 jar cilantro chimichurri
- 8 chicken thighs, boneless and skinless
- 1 Tbsp olive oil (optional)
- Salt and pepper to taste
Instructions
- Pat the chicken dry with a paper towel.
- Place a large skillet, frying pan or griddle pan over medium-high heat. Brush over a little olive oil to coat the bottom of the pan. Let it heat through for a couple of minutes or until the oil starts to shimmer.
- Add the chicken pieces to a large bowl and coat them in roughly 1/2 a cup (or less) of cilantro chimichurri then add them into the hot pan and let them sear undisturbed for 5-7 minutes, or until the chicken starts to brown. Sprinkle with a little salt and pepper too (See note 1).
- Gently flip the chicken thighs over and continue cooking for another 5-7 minutes more, or until the juices run clear when the thickest part of the thigh is pierced with a knife. It should reach 165°F (74°C) when done.
- Plate the chicken thighs and garnish with some chopped fresh herbs then serve alongside a small bowl of chimichurri and your favorite sides, like roasted vegetables, steamed green beans or a simple salad. A little drizzle of lemon juice over the chicken also works really with the chimichurri.
Video
Notes
Note 1: Don't overcrowd the pan or the chicken with steam not sear! You may need to cook the thighs in two batches to ensure this doesn't happen. The same applies to the chimichurri, don't use too much of the chicken will steam.
Note 2: If you have time to marinate the chicken for a couple of hours or overnight I recommend it! The flavor of the chimichurri will be much more intense.
Want to make these in the oven or on the grill instead?
To make these in the oven: Preheat the oven to 390ºF/200º. Place the boneless chicken thighs in a 9 x 13 inch (23 x 33cm) baking dish and bake for 20-25 minutes or until the chicken is cooked through and the juices run clear. The cook time may vary slightly so be sure to check the internal temperature too. It should reach 165°F (74°C) when the chicken is done. Just note the chicken will not take on much of a golden brown color when cooked this way.
To make them on the BBQ/grill: Heat the grill to a medium/high heat then add the chicken onto the grates and cook for 4-5 minutes per side. The chicken should have a deep golden brown color in parts and the internal temperature should reach 165°F (74°C) when done.
Nutrition
Serving: 150g | Calories: 300kcal | Protein: 44g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 215mg | Sodium: 201mg | Potassium: 554mg | Vitamin A: 54IU | Calcium: 20mg | Iron: 2mg
