Ingredients
Scale
2 lbs boneless, skinless chicken thighs
½ cup fresh cilantro
½ cup fresh Italian parsley
1 tbsp fresh oregano (or 1 tsp dried)
1 small shallot, peeled
2 cloves garlic, peeled
½ jalapeño, seeded
1 tbsp lemon juice
1 tbsp red wine vinegar
½ cup olive oil
1 tsp kosher salt
Fresh ground pepper, to taste
Instructions
Make the Chimichurri: Blend cilantro, parsley, oregano, shallot, garlic, jalapeño, lemon juice, vinegar, olive oil, salt & pepper in a food processor until finely chopped.
Marinate: Place chicken in a dish, season with salt & pepper, coat with ¼ cup chimichurri. Marinate 20 mins to 24 hours.
Grill: Heat grill to medium-high. Cook chicken ~5–6 mins per side until cooked through and juices run clear.
Serve: Plate with extra chimichurri on top or on the side.
Nutrition
- Calories: 444 per serving
- Fat: 27g per serving
- Carbohydrates: 3g per serving
- Protein: 44g per serving