Categories: Grilling

Ingredients

• 1 packed fresh parsley leaves
• 1/2 cup packed fresh cilantro
• 1/4 cup packed fresh oregano leaves
• 1/2 cup extra-virgin olive oil
• 2 tablespoons lemon juice
• 4 teaspoons red wine vinegar
• 2 cloves garlic, minced
• 1/2 teaspoon kosher salt
• Red pepper flakes
• 2 pounds bone-in, skin-on chicken thighs

Directions

1. Place the parsley, cilantro, oregano, olive oil, lemon juice, vinegar, garlic, salt, and a pinch of red pepper flakes in a blender or food processor fitted with the blade attachment. Pulse a few times until blended but still a little chunky.

2. Place the chicken thighs in a large bowl. Add 1/4 cup of the chimichurri and toss to combine. Transfer the remaining chimichurri to a serving bowl.

3. Heat an outdoor gas grill or grill pan to medium-high heat, or heat an outdoor charcoal grill for indirect grilling. Place the chicken skin-side down on the grill (direct heat if grilling on charcoal) and cook undisturbed and uncovered until the skin is crisp and golden-brown, about 5 minutes. (Discard any leftover chimichurri marinade.) Flip the chicken and grill until the second side is browned, 4 to 5 minutes more.

4. Reduce the heat to medium-low or move the chicken to indirect heat if using a charcoal grill. Cover the grill (or loosely cover with foil if using a grill pan) and grill until the chicken is cooked through and registers 165°F on an instant-read thermometer in the thickest part of the meat, 15 to 20 minutes. Transfer the chicken to a serving platter and let rest for a few minutes. Serve with the remaining chimichurri sauce.

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