From the recipe box
Chimichurri Grilled Chicken
Shopping list
Ingredients
0 of 14 gathered
Step by step
Method
5 steps
- 1
Finely chop the parsley and cilantro and stir them with olive oil, red wine vinegar, garlic, oregano, cumin, red pepper, and salt. Keep half aside for serving and use the rest for the marinade.
- 2
Pat the chicken thighs dry. Season both sides, including under the skin, with salt and pepper. Coat them with the marinade and refrigerate for at least 2 hours or overnight.
- 3
Heat the grill to about 375°F and clean the grates. Place the thighs skin-side down and grill 12–15 minutes, until the skin is browned and releases from the grate.
- 4
Turn the chicken and grill another 12–15 minutes. Check the thickest part with a thermometer; it should reach 165°F, with clear juices and no pink center.
- 5
Rest the thighs on a plate for 5 minutes, then spoon the reserved chimichurri over them. Serve while the skin is still crisp.