Best Chimichurri Chicken

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  Olive oil(120g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Vinegar, Red Wine(30g)
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  Parsley, Fresh(120g)
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  Garlic(240g)
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  Chili Peppers, Dried, Red(15g)
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  Oregano, Dried(4g)
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  1/2 - 1 level teaspoon coarse salt (adjust to your tastes)
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  1/2 teaspoon pepper (adjust to your tastes)
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  Chicken Thigh, Boneless Skinless

  Boneless skinless thighs. Fattier than breast but more forgiving to cook.

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  1 pinch salt (to season)

Instructions

1. 1Mince the fresh garlic and dried red chili peppers finely. Chop the fresh parsley roughly. Combine the garlic, chili peppers, parsley, dried oregano, red wine vinegar, and olive oil in a bowl and stir well. Let sit for 5–10 minutes to infuse flavors. (Chimichurri can be made and refrigerated up to 24 hours ahead.)
2. 2Pat the chicken thighs dry with paper towels and season with salt and pepper. Pour 4 tablespoons of chimichurri into a shallow dish, coat the chicken thighs evenly, and let marinate for 20 minutes at room temperature (or longer if time allows). Set aside the remaining chimichurri for serving.
3. 3Heat a small amount of olive oil in a large skillet over medium-high heat until shimmering, about 1–2 minutes.
4. 4Place the marinated chicken thighs skin-side down in the hot skillet and cook for 5–6 minutes over medium-high heat until the skin is golden brown and crispy.
5. 5Flip the chicken thighs and cook for another 5–6 minutes over medium-high heat until the second side is golden brown and the internal temperature reaches 165°F when measured at the thickest part without touching bone.
6. 6Transfer the cooked chicken to a cutting board and let rest for 3–5 minutes.
7. 7Divide the rested chicken thighs evenly into 4 airtight containers while still warm. Top each portion with 2–3 tablespoons of the reserved chimichurri.
8. 8Seal containers and refrigerate. Reheat gently in a skillet over medium heat for 3–4 minutes until warmed through, or serve cold with extra chimichurri on the side for dipping.