Easy weeknight recipe. Looking to elevate your weeknight dinner with bold flavors? This spiced chicken thigh recipe with vibrant chimichurri sauce delivers the perfect combination of heat, crunch, and herby goodness. Whether cooked in an air fryer or on the stovetop, this dish is easy to make and bursting with flavor.
Prep: 15 minutes Servings:4 Cook time: 35 minutes
Ingredients:
- For the chicken:
- 4 uncooked, bone-in, skin-on chicken thighs
- 4 teaspoons kosher salt
- 2 tablespoons fennel powder
- 2 tablespoons paprika powder
- 2 tablespoons red chili powder (less if you don’t want it too spicy)
- 2 teaspoons cumin powder
- 2 teaspoons garlic powder
- 2 teaspoons black pepper powder
- 2 tablespoons canola oil (to coat the chicken)
- 1 tablespoon canola oil (only if cooking on stove top)
- Chimichurri ingredients:
- 1/2 cup extra virgin olive oil
- 1/4 cup fresh cilantro (packed, finely chopped)
- 1 cup fresh parsley (packed, finely chopped)
- 8 cloves garlic (minced)
- 1 tbsp red wine vinegar
- 1/2 tsp dried oregano
- 1/2 tsp red pepper flakes (adjust to spice preference)
- 1/2 tsp salt
- 1/2 tsp black pepper
- Juice of 1 lemon
Method for Chicken:
- In a small bowl, mix together all the dry spices. Pat the chicken thighs dry. Coat with oil, then season them liberally on all sides with the spice mixture
- If cooking in an air-fryer / Ninja Foodi:
- Pre-heat the unit by selecting AIR CRISP, and set temperature to 375 degree Fahrenheit.
- When hot (about 5 minutes), add chicken to a rack in the unit
- Select AIR CRISP at 375 F and set time to 35 minutes. Check chicken at 25 minutes, internal temperature should reach 165F, if not keep cooking until temperature is reached, about 35 minutes. When cooked, allow chicken to cool for about 5 minutes before serving with the chimichurri.
- If cooking on the stove top:
- Heat a cast iron skillet, add a tablespoon of canola oil over a high flame.
- Add the chicken thighs, skin-side down, into the skillet. Turn the heat down to medium-high, then sear for 6 – 8 minutes until the skin is crisp, then flip.
- Cook for another 6 – 8 minutes, flip once more so the skin is again face down in the skillet. Finish cooking until the internal temperature is 165F, about 2-3 minutes. Let sit for 5 minutes.
- Serve with chimichurri
Method for Chimichurri:
- While chicken is cooking, finely chop the parsley, cilantro, and garlic (or use a food processor for a smoother texture).
- In a bowl, mix the herbs and garlic with olive oil, red wine vinegar, oregano, red pepper flakes, salt, and black pepper. (If using food processor, add in the remaining ingredients and process until finely minced)
- Stir well and let it sit for at least 15-30 minutes to allow the flavors to meld.