Ingredients
Scale
- 1 cup firmly packed fresh flat-leaf parsley leaves, finely minced
- 2 tablespoons fresh oregano leaves, finely minced (see note)
- 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
Instructions
- Add parsley, oregano, garlic, shallot, serrano pepper, vinegar, salt and pepper to a small bowl and stir together. Drizzle in the olive oil while stirring. Taste and adjust seasoning.
- 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 cook for 5-7 minutes on each side or until fully cooked through.
- Let chicken rest for 5 minutes. Serve warm with additional chimichurri and a side of choice.
Notes
- If you can’t find fresh oregano, substitute 2 teaspoons dried oregano.
- The chimichurri also works really well on bone-in chicken thighs; just cook longer on the grill.
- Store leftover chicken in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Grill