Chimichurri Chicken

Name: Chimichurri Chicken
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 8
Ingredients: 8 boneless skinless chicken thighs; ½ cup finely chopped flat leaf parsley leaves; 1 tablespoon finely chopped oregano leaves (or 1 teaspoon dried oregano); 1 tablespoon finely chopped red chili pepper (from one small chili pepper) (or ½ teaspoon dried red pepper flakes); 3 to 4 garlic cloves (finely chopped); ½ cup extra virgin olive oil; 2 tablespoons red wine vinegar; ½ teaspoon kosher salt; ¼ teaspoon freshly ground black pepper

Prep 10 min Cook 15 min Serves 8 Source

Ingredients

8 boneless skinless chicken thighs
½ cup finely chopped flat leaf parsley leaves
1 tablespoon finely chopped oregano leaves (or 1 teaspoon dried oregano)
1 tablespoon finely chopped red chili pepper (from one small chili pepper) (or ½ teaspoon dried red pepper flakes)
3 to 4 garlic cloves (finely chopped)
½ cup extra virgin olive oil
2 tablespoons red wine vinegar
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper

Steps

1
Make the chimichurri sauce. Add the parsley, oregano, chili pepper, garlic, olive oil, vinegar, salt, and pepper to a small bowl. Stir together. Note: You can also prepare the chimichurri sauce a day in advance and store in the fridge.
2
Marinate the chicken. Place the chicken in a bowl and pour about ⅓ of the chimichurri sauce on top. Make sure the chicken pieces are well coated, then cover and marinate in the fridge for 20 to 30 minutes.
3
Cook the chicken. Heat an outdoor grill or indoor grill pan over medium-high heat. Oil the grates, then grill the chicken for about 4 to 6 minutes per side, until the internal temperature reaches 165°F (75°C). Alternatively, you can cook the chicken in a skillet.
4
Top with sauce and serve. Transfer the chicken to a serving plate and spoon the remaining chimichurri sauce on top.