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 jalapeño 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 pepper, to taste
→ Chicken
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. Pulse until the mixture is 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 sauce. Turn to coat the chicken completely. Marinate for 20 minutes to 24 hours in the refrigerator.
03 -
Take the chicken out of the refrigerator to warm up slightly while heating the grill to medium high. Cook the chicken for about 5-6 minutes per side, or until juices run clear.
04 -
Serve the grilled chicken thighs with additional chimichurri sauce on the side.
# Notes:
01 -
Chimichurri sauce will keep for up to a week in the refrigerator but tastes best when used within 1-2 days.
02 -
For chicken breasts, cut large breasts in half and pound to 1/2 inch thick if necessary for even cooking.
03 -
Bone-in cuts will require an additional few minutes of grilling time compared to boneless cuts.