Chimichurri sauce is a zesty and green sauce made with fresh herbs, garlic, vinegar, chili pepper and olive oil that livens up pretty much anything you throw at it — these chicken thighs are no exception. We like our sauce on the tangy, vinegary side. If you prefer things to be a bit more tame, reduce the amount of vinegar to 3 or 4 tablespoons.
2 cups (50 grams) packed parsley leaves and tender stems
3 to 4 garlic cloves, finely minced (1 tablespoon minced)
1 medium shallot, finely chopped
1 teaspoon kosher salt
1/2 to 1 teaspoon crushed red pepper flakes or 1 jalapeño or fresno chili pepper, finely chopped
1/2 cup (120 ml) extra-virgin olive oil
1/3 cup (80 ml) red wine vinegar
6 medium skin-on, bone-in chicken thighs (about 2 1/4 pounds)
1 tablespoon neutral flavored oil, such as grape seed or canola
Finely chop the parsley then add to a bowl with the garlic, shallot, salt, red pepper flakes (or chopped chile pepper), olive oil and the red wine vinegar. Stir. (Or, puree all ingredients in a food processor or blender). Let the sauce stand at room temperature for 20 minutes before serving.
Heat the oven to 400 degrees F. Rub thighs with the oil and season them with salt.
Nestle the chicken thighs skin-side down into a cold, large oven-safe skillet. Heat the pan over medium heat and cook undisturbed until most of the fat renders and skin is golden brown, 10 to 15 minutes.
Flip the chicken. Transfer skillet to the oven and cook 15 to 20 minutes longer, or until a thermometer inserted into the thickest part of the chicken reads 175º F. Transfer to a plate and let rest 5 minutes before serving with chimichurri sauce spooned on top.