Ingredients
Chimichurri Sauce Ingredients
- 1 bunch Fresh Cilantro
- 1 bunch Fresh Italian Parsley
- 1 teaspoon Fresh Oregano or 1 teaspoon dried if fresh isn't available
- 1 small Shallot or a small piece of red onion
- 3 cloves Garlic Cloves
- 1 small Jalapeño Pepper omit for milder sauce
- 2 tablespoons Fresh Lemon Juice
- 2 tablespoons Red Wine Vinegar
- 1/2 cup Olive Oil watch for flare-ups if using skin-on chicken
- 1 teaspoon Kosher Salt
- 1/2 teaspoon Fresh Ground Pepper
Chicken Ingredients
- 4 pieces boneless skinless Chicken Thighs
Method
Chimichurri Preparation
- Finely chop the cilantro, parsley, oregano, shallot, garlic, and jalapeño.
- In a bowl, mix the chopped herbs and vegetables with the lemon juice, red wine vinegar, olive oil, salt, and pepper.
- Stir it all together and taste to adjust seasoning if needed. Set aside.
Chicken Cooking
- Season the chicken thighs with salt and pepper.
- Heat a skillet over medium-high heat and add a little olive oil.
- Cook the chicken thighs for about 5-7 minutes on each side, or until they are cooked through and golden brown.
- Remove the chicken from the heat and let it rest for a few minutes.
Nutrition
Serving: 1gCalories: 320kcalCarbohydrates: 4gProtein: 28gFat: 22gSaturated Fat: 3gSodium: 600mgFiber: 1g
Notes
For a spicier kick, keep the seeds in the jalapeño. If you don't like cilantro, you can use all parsley. Make the chimichurri ahead of time and let it sit for an hour to enhance the flavors. If you have leftovers, let the chicken cool to room temperature before storing. Store in an airtight container in the fridge for up to 3 days.
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