Charred Pollo Asado with Two Sauces
Juicy charred chicken thighs with a bright chimichurri and garlicky mojo sauce, plus roasted cherry tomatoes and fresh basil. Restaurant flavor in under 30 minutes on a hot skillet.
- Total time
- 28 min
- Servings
- 2
- Calories
- 582
- Protein
- 42g
Ingredients
- 4 pieces (about 2 lbs) bone-in, skin-on chicken thighs
- 1 cup fresh cilantro, roughly chopped
- 8 pieces garlic cloves
- 1 piece lime (juiced) plus zest
- 3 tbsp white vinegar
- 6 tbsp olive oil, divided
- 1 cup cherry tomatoes
- ½ cup fresh basil leaves
Instructions
- 1
Pat chicken dry. Season aggressively with salt and pepper on both sides.
- 2
Heat 3 tbsp oil in a large skillet over medium-high until it shimmers, about 90 seconds.
- 3
Sear chicken skin-side down without moving for 6 minutes until skin is dark golden and crispy.
- 4
Flip chicken, then sear the other side 5 minutes until cooked through but still juicy.
- 5
While chicken cooks, blend cilantro, garlic, lime juice, lime zest, vinegar, remaining 3 tbsp oil, and salt until chunky-bright (chimichurri).
- 6
Push chicken to the side of skillet, toss tomatoes in remaining drippings, cook 2 minutes until skin blisters.
- 7
Plate chicken with tomatoes, drizzle with chimichurri, scatter basil on top, and serve immediately.
Tools you’ll need
- large 12-inch skillet (cast iron or heavy stainless)
- blender or food processor
- tongs
- paper towels
- sharp knife and cutting board
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