🌿 Grilled Chimichurri Chicken

Ingredients:

For the Chicken:

• 4 boneless, skinless chicken thighs or breasts

• Salt and black pepper, to taste

• 1 tablespoon olive oil (for grilling)

For the Chimichurri Sauce:

• 1 cup fresh parsley, finely chopped

• ½ cup fresh cilantro, finely chopped (optional)

• 3 garlic cloves, minced

• 2 tablespoons red wine vinegar

• ½ teaspoon red pepper flakes (adjust to taste)

• ½ teaspoon dried oregano

• ½ cup extra virgin olive oil

• Salt and black pepper, to taste

Instructions:

1. Prepare the Chimichurri Sauce:

   • In a bowl, combine parsley, cilantro (if using), garlic, red wine vinegar, red pepper flakes, and oregano.

   • Slowly whisk in the olive oil until well combined.

   • Season with salt and black pepper to taste.

   • Let the sauce sit for at least 15 minutes to allow flavors to meld.

2. Marinate the Chicken:

   • Place the chicken in a resealable plastic bag or a shallow dish.

   • Pour half of the chimichurri sauce over the chicken, ensuring it's well coated. Reserve the remaining sauce for serving.

   • Marinate in the refrigerator for at least 30 minutes, preferably up to 2 hours.

3. Grill the Chicken:

   • Preheat the grill to medium-high heat.

   • Remove the chicken from the marinade, allowing excess to drip off.

   • Brush the grill grates with olive oil to prevent sticking.

   • Grill the chicken for 5-7 minutes per side, or until the internal temperature reaches 165°F (74°C) and the chicken is nicely charred.

4. Serve:

   • Transfer the grilled chicken to a serving platter.

   • Spoon the reserved chimichurri sauce over the top.

   • Serve with your choice of sides, such as couscous salad, roasted potatoes, or grilled vegetables.