Chimichurri Chicken

🥄 Ingredients

• 1 cup fresh parsley
• 1 cup fresh cilantro
• ¾ cup olive oil
• 4 garlic cloves, (roughly chopped)
• 3 tablespoons lime juice ((about 1 ½ limes))
• 2 ½ tablespoons red wine vinegar
• 2 teaspoons kosher salt, (plus more to taste)
• 2 teaspoons dried oregano
• ½ teaspoon red pepper flakes
• ¼ teaspoon freshly ground black pepper, (plus more to taste)
• 2 pounds boneless skinless chicken thighs ((about 6-7 pieces))

👨‍🍳 Instructions

1. 1

   Add the parsley, cilantro, olive oil, garlic, lime juice, red wine vinegar, salt, oregano, red pepper flakes, and black pepper to a food processor. Pulse until all the ingredients are finely chopped. Taste and season with more salt if needed.

2. 2

   Reserve ¼ cup of chimichurri sauce and set aside in the fridge to use for serving.

3. 3

   Combine the chicken thighs and the remaining chimichurri sauce in a large bowl. Toss to evenly coat. Cover and refrigerate for 30 minutes, up to 8 hours. 2 hours is ideal.

4. 4

   15 minutes before you are ready to cook the chicken, take it out of the fridge and the reserved chimichurri sauce. Let it sit on the counter to come to room temperature.

5. 5

   To cook in a skillet: Preheat a large skillet over medium-high heat. Shake off any excess marinade, and add the chicken thighs to the hot skillet. Cook for about 5-7 minutes per side until the internal temperature reaches 165℉.

6. 6

   To grill: Preheat the grill over medium-high heat. Shake off any excess marinade, and add the chicken thighs to the hot grates. Cover and grill for 5-7 minutes per side until the internal temperature reaches 165˚F.

7. 7

   Serve with the reserved chimichurri sauce.

📊 Nutrition (per serving)

Nutritional values are estimates from the original source.