Chimichurri Chicken Recipe

🧂 Ingredients

• 2 lbs chicken thighs (about 8 pieces, boneless and skinless)
• 1/2 tsp fine sea salt
• 1 cup flat-leaf parsley (finely chopped from 1 bunch)
• 4 garlic cloves (finely minced)
• 1/3 cup extra virgin olive oil
• 2 1/2 Tbsp red wine vinegar
• 1/2 tsp dried oregano (or 1 Tbsp fresh oregano)
• 1/2 tsp fine sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 tsp crushed red pepper flakes

👨‍🍳 Instructions

1. 1

   Prepare the Chimichurri sauce by combining all of the ingredients in a bowl in the order listed. Stir together, cover, and refrigerate for 2 hours or overnight.

2. 2

   Place chicken into a mixing bowl and add 1/2 tsp salt and half of the prepared Chimichurri sauce. Cover and marinate for 15 minutes or refrigerate overnight if making ahead.*

3. 3

   To Grill the Chicken: Preheat the grill over medium/high heat. Place chicken smooth-side-down on the hot grates, cover, and grill for 5-7 minutes per side, or until the internal temperature reaches 165˚F at the thickest point with an instant-read thermometer.

4. 4

   To Sautee the Chicken: Preheat a heavy skillet over medium heat and add 1 Tbsp olive oil. Add chicken smooth-side-down and sautee 5-7 minutes per side or until cooked through and 165˚F at the thickest point.

5. 5

   To Serve the chicken, arrange it on a platter and spoon on the remaining chimichurri sauce then serve right away.