Chimichurri Chicken
Ingredients
**For the Chicken**
2 lbs chicken thighs, about 8 pieces
1/2 tsp fine sea salt
**For the Chimichurri Sauce**
1 cup flat-leaf parsley, finely chopped from 1 bunch
4 garlic cloves, finely minced
1/3 cup extra virgin olive oil
2 1/2 Tbsp red wine vinegar
1/2 tsp dried oregano, or 1 Tbsp fresh oregano
1/2 tsp fine sea salt
1/4 tsp freshly ground black pepper
1/4 tsp crushed red pepper flakes
Directions
- Prepare the Chimichurri sauce by combining all of the ingredients in a bowl in the order listed. Stir together, cover, and refrigerate for 2 hours or overnight.
- Place chicken into a mixing bowl and add 1/2 tsp salt and half of the prepared Chimichurri sauce. Cover and marinate for 15 minutes or refrigerate overnight if making ahead.*
- To Grill the Chicken: Preheat the grill over medium/high heat. Place chicken smooth-side-down on the hot grates, cover, and grill for 5-7 minutes per side, or until the internal temperature reaches 165˚F at the thickest point with an instant-read thermometer.
- To Saute the Chicken: Preheat a heavy skillet over medium heat and add 1 Tbsp olive oil. Add chicken smooth-side-down and saute 5-7 minutes per side or until cooked through and 165˚F at the thickest point.
- To Serve the chicken, arrange it on a platter and spoon on the remaining chimichurri sauce then serve right away.
Notes
- Recipe from Natasha’s Kitchen