Chimichurri Chicken Thighs
Juicy, tender, grilled chicken thighs served with a flavorful chimichurri sauce. Perfect as a marinade and topping.
Equipment
- Food processor
- Grill
- Baking dish
Ingredients
Chimichurri Sauce
- ½ cup fresh cilantro fresh
- ½ cup fresh Italian parsley chopped, fresh
- 1 tablespoon fresh oregano or 1 teaspoon dried
- 1 small shallot peeled
- 2 cloves garlic peeled
- ½ whole jalapeno pepper seeded
- 1 tablespoon fresh lemon juice
- 1 tablespoon red wine vinegar
- ½ cup olive oil
- 1 teaspoon kosher salt
- fresh ground pepper
Chicken Thighs
- 2 lbs boneless skinless chicken thighs *Chicken breasts, drumsticks, or bone-in thighs may be used instead.
Instructions
Preparation
- 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 and pulse until well combined and finely chopped.
- Place the chicken in a baking dish, season with salt and pepper, and cover with a ¼ cup of the chimichurri. Turn to coat the chicken completely. Marinate for 20 minutes to 24 hours in the refrigerator.
- 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.
- Serve with extra chimichurri on the side.
Notes
*Although chimichurri sauce will keep for up to a week in the refrigerator, it tastes best when used within 1-2 days.
Nutrition
Serving: 1servingCalories: 444kcalCarbohydrates: 3gProtein: 44gFat: 27gSaturated Fat: 5gCholesterol: 215mgSodium: 790mgPotassium: 644mgFiber: 1gSugar: 1gVitamin A: 861IUVitamin C: 15mgCalcium: 53mgIron: 3mg
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