Chimichurri Grilled Thighs (Print Version)
# Ingredients:
→ Chimichurri Sauce
01 -
1 teaspoon kosher salt
02 -
1/2 cup fresh Italian parsley, chopped
03 -
1 small shallot, peeled
04 -
1/2 cup fresh cilantro
05 -
1/2 jalapeño pepper, seeded
06 -
1 tablespoon fresh lemon juice
07 -
2 cloves garlic, peeled
08 -
1 tablespoon red wine vinegar
09 -
Fresh ground pepper, to taste
10 -
1/2 cup olive oil
11 -
1 tablespoon fresh oregano (or 1 teaspoon dried oregano)
→ Chicken
12 -
2 lbs boneless skinless chicken thighs
# Instructions:
01 -
Toss the cilantro, parsley, oregano, shallot, garlic, and jalapeño into a food processor. Pour in the lemon juice, vinegar, olive oil, salt, and pepper. Blend everything together until it’s smooth and chopped up nicely.
02 -
Put the chicken in a dish, sprinkle some salt and pepper on top, and pour in 1/4 cup of chimichurri sauce. Make sure each piece is coated. Cover and let it sit in the fridge from 20 minutes to a full day.
03 -
Give the chicken a chance to come closer to room temperature while you preheat a grill to medium-high. Cook each piece for 5-6 minutes per side, or until the juices look clear.
04 -
Serve the chicken thighs with extra chimichurri sauce on the side so everyone can help themselves.
# Notes:
01 -
Chimichurri can stay fresh in the fridge for about a week, but it’s best used in the first day or two.
02 -
If using chicken breasts, slice bulky pieces in half and tenderize to 1/2 inch thickness for even cooking.
03 -
Bone-in chicken takes a few extra minutes to cook compared to boneless pieces.