Ingredients
Scale
- 4 chicken thighs (bone-in preferred)
- 1 cup fresh parsley (flat Italian)
- 3 cloves garlic
- 1/4 cup olive oil
- 2 tbsp red wine vinegar
- 1 tsp dried oregano
- Salt and pepper to taste
- 1/2 tsp red pepper flakes (optional)
- Juice of 1 lemon (optional)
Instructions
- In a food processor, combine parsley, garlic, vinegar, olive oil, oregano, salt, pepper, and red pepper flakes. Blend until chunky but not pureed.
- Rub half of the chimichurri sauce over the chicken thighs and let them marinate for at least 30 minutes, preferably overnight.
- Grill or sear the marinated chicken thighs in a hot pan until golden and the juices run clear.
- Serve on a plate and spoon the remaining chimichurri sauce over the top.
Notes
For bone-in thighs, add a few extra minutes to the cooking time. Marination enhances flavor tremendously. Use leftover chicken in salads or wraps.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Argentinian
- Diet: Gluten-Free, Dairy-Free
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 1g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 120mg