Crispy Chicken Thighs Recipe
Mediterranean Spiced Chicken Thighs Garnished with Chimichurri Yogurt and Crumbled Feta
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Ingredients
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Marinated Chicken
Pan and Finishing
Chimichurri Yogurt
Garnish
Method
Marinated Chicken
Prep the chicken
Pat the chicken thighs dry thoroughly with paper towels. This helps achieve a crisp skin and allows the marinade to adhere.
Make the marinade
In a large bowl, whisk together 3 tbs extra-virgin olive oil, 2 tbs lemon juice, 4 minced garlic cloves, 2 tsp dried oregano, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp crushed red pepper flakes, 1.5 tsp kosher salt, and 1 tsp freshly ground black pepper until combined.
Marinate
Add the dried chicken thighs to the bowl and rub the mixture all over, making sure to get under the skin where possible. Cover and refrigerate for at least 30 minutes and up to 4 hours. If short on time, allow at least 20 minutes at room temperature after removing from the fridge before cooking.
Pan and Finishing
Preheat and sear
Preheat the oven to 425°F (220°C). Heat a large ovenproof skillet over medium-high heat. Add 1 tbs neutral oil and swirl to coat. Place the thighs skin-side down in the hot pan in a single layer (work in batches if needed). Press gently so the skin makes full contact. Sear without moving for 6–8 minutes, until the skin is deep golden-brown and releases easily from the pan.
Flip and roast
Flip the thighs so they are skin-side up. Add 1 tbs unsalted butter to the pan, spooning a little butter around the thighs. Transfer the skillet to the preheated oven and roast for 12–18 minutes, or until an instant-read thermometer inserted into the thickest part (not touching bone) reads 165°F (74°C). Cooking time will vary with thigh size.
Rest
Remove the skillet from the oven and transfer the thighs to a cutting board or platter. Tent loosely with foil and rest for 5–7 minutes to let juices redistribute and ensure juicy meat.
Chimichurri Yogurt
Make chimichurri yogurt
While the chicken roasts, combine 1 cup Greek yogurt, 1/2 cup chopped fresh parsley, 1/4 cup chopped fresh cilantro, 1 tbs extra-virgin olive oil, 1 tsp red wine vinegar, 1 minced shallot, 1 minced garlic clove, 1/2 tsp lemon zest, 1/2 tsp salt, and 1/4 tsp black pepper in a bowl. Stir until smooth and taste; adjust salt, lemon, or vinegar as needed. Keep chilled until ready to serve.
Garnish and Serve
Plate
Spoon a generous dollop (about 2 tbs per serving) of chimichurri yogurt onto the serving plates or a platter. Arrange the rested chicken thighs on top or alongside.