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Grilled Chicken Thighs with Chimichurri
Zoey

Grilled Chicken Thighs with Chimichurri

Juicy, tender, grilled boneless skinless chicken thighs are served with a flavor-packed chimichurri sauce that is used as both a marinade and topping.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4
Course: Main Dish
Cuisine: Argentinian
Calories: 444
Ingredients Equipment Method

Ingredients
  

Ingredients
  • 1/2 cup fresh cilantro (fresh)
  • 1/2 cup fresh Italian parsley (chopped, fresh)
  • 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 pepper
  • 2 lbs boneless skinless chicken thighs *

Equipment

  • food processor

Method
 

Instructions
  1. In a food processor, combine the cilantro, parsley, oregano, shallot, garlic, and jalapeño.
  2. Add the lemon juice, red wine vinegar, olive oil, salt, and pepper and pulse until well combined and finely chopped.
  3. Place the chicken in a baking dish, season with salt and pepper, and cover with a 1/4 cup of the chimichurri. Turn to coat the chicken completely. Marinate for 20 minutes to 24 hours in the refrigerator.
  4. Take the chicken out of the fridge to warm up slightly while heating the grill to medium high. Cook the chicken about 5-6 minutes per side, until juices run clear.
  5. Serve with extra chimichurri on the side.