Description
Juicy grilled chicken thighs served with a fresh chimichurri sauce used as both marinade and topping.
Ingredients
Scale
- 1/2 cup fresh cilantro
- 1/2 cup fresh Italian parsley, chopped
- 1 tablespoon fresh oregano or 1 teaspoon dried
- 1 small shallot, peeled
- 2 cloves garlic, peeled
- 1/2 jalapeno pepper, seeded
- 1 tablespoon fresh lemon juice
- 1 tablespoon red wine vinegar
- 1/2 cup olive oil
- 1 teaspoon kosher salt
- fresh ground black pepper
- 2 lbs boneless skinless chicken thighs
Instructions
- Combine cilantro, parsley, oregano, shallot, garlic, and jalapeno in a food processor
- Add lemon juice, red wine vinegar, olive oil, salt, and pepper and pulse until well combined and finely chopped
- Place chicken in a baking dish, season with salt and pepper, and coat with 1/4 cup chimichurri
- Marinate for at least 20 minutes in the refrigerator
- Preheat grill to medium high heat
- Cook chicken for 5 to 6 minutes per side until juices run clear
- Serve with extra chimichurri on the side
Notes
- Chicken breasts, drumsticks, or bone-in thighs may be used instead
- Chicken breasts cook faster, about 4 minutes per side
- Chimichurri sauce keeps up to one week but tastes best within 1 to 2 days
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: Argentinian
Nutrition
- Serving Size: 1 serving
- Calories: 444
- Sugar: 1g
- Sodium: 790mg
- Fat: 27g
- Saturated Fat: 5g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 44g
- Cholesterol: 215mg