Print

Crispy Chicken Thighs Recipe: 6 Juicy Secrets for Perfect Crunch

crispy chicken thighs
Print Recipe

Crispy chicken thighs served with chimichurri sauce over rice for a flavorful and easy weeknight dinner.

Ingredients

Scale
  • 6 bone-in, skin-on chicken thighs (or 6 boneless thighs)
  • 1 ½ tsp kosher salt
  • 1 tsp black pepper
  • 1 tsp smoked paprika (optional)
  • 1 tbsp olive oil (if needed for searing)
  • 2 cups cooked white rice (jasmine or basmati)
  • 1 cup packed fresh parsley, finely chopped
  • 2 tbsp fresh cilantro, finely chopped (optional)
  • 3–4 cloves garlic, minced
  • 2 tbsp red wine vinegar (or lemon juice)
  • ½ tsp crushed red pepper flakes (optional)
  • ½ tsp salt (to taste)
  • ¼ tsp black pepper
  • ⅓ cup olive oil

Instructions

  1. Cook rice according to package directions and keep warm.
  2. Pat thighs dry. Season all over with salt, pepper, and paprika (if using).
  3. Heat a large skillet over medium-high heat. Place chicken skin-side down and sear 8–10 minutes until golden and crisp.
  4. Flip and cook 6–8 minutes more, until internal temp reaches 165°F (4–6 minutes per side for boneless thighs).
  5. While chicken cooks, mix parsley, cilantro (if using), garlic, vinegar, red pepper flakes, salt, and pepper. Stir in olive oil.
  6. Spoon rice into bowls. Add crispy chicken thighs on top and spoon chimichurri over the chicken and rice.

Notes

  • Use cast iron for best searing.
  • Adjust spice levels to taste.
  • Store leftovers in an airtight container for up to 3 days.

Nutrition

Keywords: crispy chicken thighs, chicken thighs over rice, garlic herb chicken, skillet chicken dinner, chimichurri sauce recipe, easy weeknight chicken

Find it online: https://mealcooked.com/crispy-chicken-thighs-recipe-with-chimichurri-sauce/