Description
Juicy, tender, grilled boneless skinless chicken thighs are served with a flavor-packed chimichurri sauce that is used as both a 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 pepper
- 2 lbs boneless skinless chicken thighs
Instructions
- 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 1/4 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
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Argentinian
Nutrition
- Serving Size: 1 chicken thigh with chimichurri
- Calories: 444
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 27 g
- Saturated Fat: 4 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0 g
- Protein: 44 g
- Cholesterol: 120 mg
Keywords: Grilled Chicken, Chimichurri, Chicken Thighs, Marinade