Description
Juicy boneless chicken thighs marinated in a fresh, garlicky chimichurri sauce, then grilled or sautéed to perfection. A vibrant, easy dinner full of herby flavor.
Ingredients
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2 lbs boneless, skinless chicken thighs
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½ tsp fine sea salt
Chimichurri Sauce:
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1 cup flat-leaf parsley, finely chopped
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4 garlic cloves, minced
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⅓ cup extra virgin olive oil
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2½ tbsp red wine vinegar
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½ tsp dried oregano (or 1 tbsp fresh)
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½ tsp fine sea salt
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¼ tsp black pepper
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¼ tsp crushed red pepper flakes
Instructions
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Combine chimichurri ingredients in a bowl. Cover and refrigerate for 2+ hours.
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Toss chicken with salt and half the chimichurri. Marinate for at least 15 minutes.
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To Grill: Preheat to 425°F and grill chicken 5–7 minutes per side until 165°F internal temp.
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To Sauté: Heat oil in skillet over medium heat. Cook chicken 5–7 minutes per side until done.
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Serve hot with reserved chimichurri sauce on top.
Notes
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Chimichurri sauce can be made ahead and stored for 5 days in the fridge.
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Marinate chicken up to overnight for best flavor.
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Use a meat thermometer to ensure chicken reaches 165°F.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Grilling or Sautéing
- Cuisine: Argentine-inspired