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 cilantro, parsley, oregano, shallot, garlic, and jalapeño.
- Add lemon juice, red wine vinegar, olive oil, salt, and pepper; pulse until well combined.
- Place chicken in a baking dish, season with salt and pepper, and coat with 1/4 cup chimichurri. Marinate 20 minutes to 24 hours in the refrigerator.
- Preheat grill to medium-high and let chicken warm slightly. Grill 5–6 minutes per side, until juices run clear.
- Serve with extra chimichurri on the side.
Notes
- Chicken breasts, drumsticks, or bone-in thighs can be used; adjust cooking time accordingly.
- Chimichurri tastes best within 1–2 days but keeps up to a week in the fridge.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Grilled
- Cuisine: Argentinian