Grilled Chicken Thighs Chimichurri (Print Version)
# Ingredients:
→ Chimichurri Sauce
01 -
1/2 cup fresh cilantro
02 -
1/2 cup fresh Italian parsley, chopped
03 -
1 tablespoon fresh oregano or 1 teaspoon dried oregano
04 -
1 small shallot, peeled
05 -
2 cloves garlic, peeled
06 -
1/2 jalapeno pepper, seeded
07 -
1 tablespoon fresh lemon juice
08 -
1 tablespoon red wine vinegar
09 -
1/2 cup olive oil
10 -
1 teaspoon kosher salt
11 -
Fresh ground black pepper
→ Main Component
12 -
2 lbs boneless skinless chicken thighs
# Instructions:
01 -
In a food processor, combine the cilantro, parsley, oregano, shallot, garlic, and jalapeño. Add the lemon juice, red wine vinegar, olive oil, salt, and pepper then pulse until well combined and finely chopped.
02 -
Place the chicken in a baking dish, season with salt and pepper, and cover with 1/4 cup of the chimichurri. Turn to coat the chicken completely. Marinate in the refrigerator for 20 minutes to 24 hours.
03 -
Remove the chicken from the refrigerator to warm up slightly while heating the grill to medium-high heat.
04 -
Cook the chicken on the grill for about 5-6 minutes per side, or until the juices run clear.
05 -
Serve the grilled chicken thighs with the remaining chimichurri sauce on the side.
# Notes:
01 -
Chicken breasts, drumsticks, or bone-in thighs can be used instead. Cooking time may vary.
02 -
Chimichurri sauce is best used within 1-2 days but can be refrigerated for up to a week.
03 -
For quicker cooking, cut large chicken breasts in half and pound to an even thickness of 1/2 inch before marinating.