Grilled Chicken Thighs with Chimichurri

INGREDIENTS

• 1/2 cup fresh cilantro
• 1/2 cup fresh Italian parsley chopped, fresh
• 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

INSTRUCTIONS

1. 1 In a food processor, combine the cilantro, parsley, oregano, shallot, garlic, and jalapeño.
2. 2 Add the lemon juice, red wine vinegar, olive oil, salt, and pepper and pulse until well combined and finely chopped.
3. 3 Place the chicken in a baking dish, season with salt and pepper, and cover with a 1/4 cup of the chimichurri. Turn to coat the chicken completely. Marinate for 20 minutes to 24 hours in the refrigerator.
4. 4 Take the chicken out of the fridge to warm up slightly while heating the grill to medium high. Cook the chicken about 5-6 minutes per side, until juices run clear.
5. 5 Serve with extra chimichurri on the side.

NUTRITION

Calories: 444 kcalkcal | Carbohydrates: 3 gg | Protein: 44 gg | Fat: 27 gg | Fiber: 1 gg | Sugar: 1 gg