Finely chop a generous amount of flat-leaf parsley and a clove of garlic. In a medium bowl, combine the chopped parsley, garlic, red wine vinegar, extra virgin olive oil, dried oregano, and crushed red pepper flakes. Stir until well mixed.

Pat the chicken thighs dry with a paper towel and season each thigh with fine sea salt, ensuring to cover both sides evenly.

Heat a grill pan or large skillet over medium-high heat for about 3–5 minutes. Add a splash of olive oil.

Place the seasoned chicken thighs in the hot pan and cook for 5–7 minutes on the first side without moving them. Flip and cook for an additional 5–7 minutes until fully cooked.

Transfer the chicken thighs to a plate and let them rest for 2–3 minutes.

Spoon the chimichurri sauce over the hot chicken thighs and serve immediately with sides.