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Chimichurri Chicken Thighs with Spiced Spiralized Potatoes

Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins


  • 8 boneless chicken thighs
  • salt and pepper
  • 2 tablespoons extra virgin olive oil
  • 4 medium red potatoes
  • 1/2 teaspoon garlic powder
  • ¼ teaspoon paprika
  • salt and pepper
  • optional to serve: salad
  • For the chimichurri:
  • 1 cup packed fresh flat-leaf parsley
  • 1 teaspoon dried oregano
  • 1 cup packed fresh cilantro
  • 3 large garlic cloves
  • 1 seeded and chopped serrano chile or jalapeño
  • 1/4 cup chopped white onion
  • 3 tablespoons red wine vinegar
  • 4 tablespoons olive oil


  • Season both sides of the chicken thighs generously with salt and pepper. Set aside.
  • Heat the olive oil in a large skillet over medium-high heat. Once oil is shimmering, add in the seasoned chicken and cook for 7 minutes per side. Transfer to a plate and cover to keep warm.
  • While chicken cooks, spiralize the potatoes on Blade D and trim them with clean kitchen shears. Set aside. Also, prepare the chimichurri. Place all of the ingredients into a mini chop food processor and pulse until creamy. Taste and adjust, if necessary.
  • Immediately add in the potato noodles and season with garlic powder, paprika, salt, and pepper. Toss well to combine and cook for 7 minutes or until potato noodles are cooked through (cover the pan if the noodles start to stick to the bottom.)
  • Serve two chicken thighs with potato noodles and drizzle with chimichurri over. Serve with salad, if desired.

Recipe Notes

The chimichurri serves about 6 people, so you won't use it all.