Directions
- 1Preheat grill to 500F.
- 2Chop parsley, oregano, garlic, shallot, and serrano pepper.
- 3Add chopped ingredients to a medium bowl.
- 4Add salt, pepper, red pepper flakes, olive oil, and vinegar to the bowl.
- 5Mix well and set aside.
- 6Add chicken thighs to a bowl.
- 7Pour half of the chimichurri sauce on top of the chicken, reserving the rest for later.
- 8Let the chicken marinate for 30 minutes.
- 9When the grill is hot, add the chicken.
- 10Let cook completely undisturbed for 6-7 minutes.
- 11Flip the chicken to the other side and cook for another 6-7 minutes or until fully cooked through (165F internal temp).
- 12Serve with the remaining chimichurri.
Ingredients
- 2 lbs boneless, skinless chicken thighs
- 1 cup Italian parsley, chopped very finely
- 3 tb fresh oregano leaves, stems removed and very finely chopped
- 3 cloves garlic, minced
- 1 null large shallot, finely chopped
- 1 null serrano chili pepper, seeds removed and finely chopped
- 0.5 tsp kosher salt
- 0.5 tsp ground black pepper
- 0.5 tsp crushed red pepper flakes
- 0.5 cup olive oil
- 0.33 cup red wine vinegar
Equipment
bowlspoontongsgrill
Tips
- If your chicken sticks to the grill, it means it's not ready to flip yet.
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