Grilled Chicken Thighs with Chimichurri

Nutrition Information

Ingredients

• 8 boneless skinless Chicken thighs
• 2 cups packed Fresh parsley
• 1 cup packed Fresh cilantro
• 5 cloves Garlic
• 1/4 cup Red wine vinegar
• 1/2 cup Olive oil
• 1/2 tsp Red pepper flakes

Instructions

1. 1

   Make chimichurri: In a food processor, pulse parsley, cilantro, garlic, red wine vinegar, red pepper flakes, salt, and pepper until finely chopped.

2. 2

   With processor running, slowly drizzle in olive oil until emulsified. Reserve half for serving, use half for marinade.

3. 3

   Pat chicken thighs dry. Toss with half the chimichurri and marinate for 30 minutes.

4. 4

   Preheat grill to medium-high heat.

5. 5

   Remove chicken from marinade and season with salt and pepper. Grill for 6-7 minutes per side until internal temp reaches 165°F.

6. 6

   Let rest for 5 minutes. Serve with reserved fresh chimichurri drizzled over top.