Description
Delight your taste buds with these flavorful Chimichurri Chicken Thighs. Tender, juicy chicken thighs are seared to perfection and topped with a zesty chimichurri sauce that brings a burst of freshness to every bite.
Ingredients
Units
Scale
For the Chicken:
- 1 1/2 pounds chicken thighs, boneless and skinless
- Salt and pepper to season
- About 1/2 cup chicken bone broth (start with 1/4 cup and add more as needed)
For the Chimichurri:
- 1 shallot, finely minced
- 4 cloves garlic, finely minced
- 1/3 cup olive oil
- 1/4 cup fresh lemon juice
- 1/4 cup red wine vinegar
- 1/2 teaspoon crushed red pepper flakes
- 1 teaspoon salt
- 1 1/2 cups fresh flat leaf parsley, chopped
Instructions
- Heat a skillet over medium-high heat. While the skillet heats up, season your chicken thighs generously with salt and pepper.
- Add the chicken thighs to the dry skillet, making sure there is enough space between them and they aren’t crowded. Cook, undisturbed, for 10 to 12 minutes or until they appear almost cooked through.
- Flip the chicken and cook for another 5 minutes.
- Turn the temperature to medium-low and add the chicken broth, scraping up the chicken bits as the broth deglazes the pan with a wooden spoon or spatula.
- Allow the sauce to reduce until there is only a thin glaze over the bottom of the pan, tossing the chicken in the sauce as you go.
- While the chicken is resting, make the chimichurri sauce by combining the shallot, garlic, olive oil, lemon juice, red wine vinegar, red pepper flakes, salt, and parsley in a small mixing bowl. Stir to incorporate.
- Spoon the chimichurri over the chicken thighs, serve, and enjoy!
Nutrition
- Serving Size: 1 chicken thigh with chimichurri sauce
- Calories: 300
- Sugar: 1g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 120mg