Red Chimichurri Turkey Thighs

Prep: 15 mins

Cook: 45 mins

Difficulty: Easy

Servings: 2 Servings

Garlicky, herby, spicy, and a little tangy, these red chimichurri turkey thighs will shine at dinnertime — whether it’s an ordinary weeknight meal or a special holiday feast. It’s a one-pan dinner that will leave you in awe of both its simplicity and complex flavors. The red chimichurri, made with Calabrian chili peppers, packs a bold punch that seriously upgrades roasted turkey thighs. Make a double batch and use it with chicken, steak or lamb.

Ingredients

4 cloves garlic
1 large shallot
1 large bunch fresh cilantro
1/2 cup plus 1 tablespoon olive oil, divided
2 tablespoons Calabrian chili paste
1 1/4 teaspoons kosher salt, divided
2 bone-in, skin-on turkey thighs (about 2 1/2 pounds)
1/4 teaspoon freshly ground black pepper
1 medium lime

Instructions

Arrange a rack in the middle of the oven and heat the oven to 350°F.
Mince 4 garlic cloves. Mince 1 large shallot (about 1/3 cup). Coarsely chop the leaves and tender stems from 1 large bunch fresh cilantro until you have 3/4 cup plus 2 tablespoons.
Place the garlic, shallots, 3/4 cup of the cilantro, 1/2 cup of the olive oil, 2 tablespoons Calabrian chili paste, and 1 teaspoon kosher salt in a medium bowl. Whisk to combine.
Pat 2 turkey thighs dry with paper towels. Season with the remaining 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Heat the remaining 1 tablespoon olive oil in a large oven-safe skillet over medium heat. Add the turkey thighs skin-side down, then use tongs or a spatula to press down on the thighs to create good contact with the hot pan for even browning. Cook until the skin is golden-brown and fat has begun to render, 8 to 10 minutes. Remove the pan from the heat.
Flip the turkey and pour the red chimichurri sauce over the turkey. Cover the pan with aluminum foil. Transfer to the oven and roast until an instant-read thermometer inserted into the thickest part registers 165°F, about 40 minutes. Meanwhile, cut 1 medium lime into wedges.
When the turkey is ready, uncover and let rest for 10 minutes. Garnish with the remaining 2 tablespoons cilantro and serve with the lime wedges.