Chimichurri Chicken made with fresh herbs, olive oil, and grilled chicken thighs for a quick summer meal packed with bold flavor.

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

1. In a food processor, combine cilantro, parsley, oregano, shallot, garlic, and jalapeño.

2. Add lemon juice, red wine vinegar, olive oil, salt, and pepper. Pulse until finely chopped.

3. Place chicken in a baking dish and season with salt and pepper.

4. Cover chicken with 1/4 cup chimichurri and turn to coat completely.

5. Marinate for 20 minutes to 24 hours in the refrigerator.

6. Preheat grill to medium high and remove chicken from refrigerator.

7. Cook chicken 5-6 minutes per side until juices run clear.

8. Serve with extra chimichurri on the side.

Marinate longer for deeper flavor.

Adjust jalapeño for desired heat level.

Let chicken rest briefly before serving.