Ingredients:

  • 1 cup (30g) fresh flat-leaf parsley, finely chopped
  • 1/2 cup (15g) fresh cilantro, finely chopped
  • 4 cloves (12g) garlic, minced
  • 2 tbsp (30ml) red wine vinegar
  • 1/2 cup (120ml) extra virgin olive oil
  • 1 tsp (2g) dried oregano
  • 1 tsp (5g) kosher salt
  • 1/2 tsp (2.5g) cracked black pepper
  • 1/2 tsp (2.5g) red pepper flakes
  • 2 lbs (900g) boneless, skinless chicken thighs
  • 1 tbsp (15ml) olive oil
  • salt to taste
  • black pepper to taste

Instructions:

  1. Combine the chopped parsley, cilantro, minced garlic, red wine vinegar, dried oregano, salt, pepper, and red pepper flakes in a bowl. Slowly whisk in the olive oil until emulsified.
  2. Reserve approximately 1/2 cup of the prepared chimichurri sauce in a separate container for serving as a fresh topping.
  3. Place the chicken thighs in a zip-top bag and pour in the remaining half of the chimichurri marinade. Massage the bag to coat the meat, seal, and refrigerate for 2 hours.
  4. Preheat the grill to medium-high heat and lightly brush the grates with 1 tablespoon of olive oil.
  5. Remove chicken from the marinade, discarding excess, and sear on the grill for 5–7 minutes per side until the internal temperature reaches 165°F (74°C).
  6. Transfer the chicken to a platter and let it rest for 5 minutes. Spoon the reserved fresh chimichurri over the chicken before serving.