Ingredients

The following ingredients have 4 Servings
  • 1 cup firmly packed fresh flat-leaf parsley leaves, finely minced
  • 2 tablespoons fresh oregano leaves (see note), finely minced
  • 2 garlic cloves, finely minced
  • 1 small shallot, finely minced
  • 1 small serrano chili (optional), seeds removed and finely minced
  • 2 tablespoons red wine vinegar
  • 1/2 teaspoon sea salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/2 cup extra virgin olive oil
  • 2 lbs. boneless skinless chicken thighs (see note)

Instruction

  • Add parsley, oregano, garlic, shallow, serrano pepper, vinegar, salt and pepper to a small bowl stir together. Drizzle in the olive oil while stirring. Taste and adjust seasoning, adding in more salt or vinegar as desired.
  • Add chicken thighs to a bowl or plastic bag, and pour in half of the chimichurri. Let marinate for at least 1 hour or overnight.
  • Pre-heat grill or grill pan to medium high heat.
  • When hot add chicken and let cook for 5-7 minutes on each side or until fully cooked through.
  • Let chicken sit for 5 minutes. Serve warm with additional chimichurri and a side of choice.