This is my go to recipe when I’m in a rush but still want to elevate my dinner with TONS of flavour.
Chimichurri is a popular Argentine and Uruguayan condiment made from fresh herbs, garlic, oil, and vinegar. It’s typically used as a marinade or sauce for meats, particularly grilled steak and chicken, but I like using it as a sauce to pour over my grilled chicken!
No Grill? No Problem!
If you don’t have access to a grill, no worries at all! Here’s what I recommend:
Stovetop + Oven
- Preheat your oven to 400 degrees
- Over medium/high heat in an oven safe skillet, sear the chicken for 3-4 minutes on each side and then transfer to the oven
- Preheat oven to 400 degrees
- Transfer the seasoned chicken thighs to a baking sheet and bake for about 25 min (or until internal temp reaches 165)
- If you’re using chicken thighs with skin on, feel free to blast under the broiler at the end for a few minutes to get that skin nice and crispy!
Always make sure to REST the chicken for at least a few minutes. The juices are going to redistribute throughout the meat – if you cut right into it immediately after cooking, imagine all those juices that would be wasted on the cutting board! SO SAD.
This is such an easy dish and the charred scallion chimichurri really elevates the grilled chicken. It doesn’t require much prep time at all and it will last 1-2 weeks in the fridge if you want to make a double batch!