Grilled Chimichurri Chicken Thighs

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier with a higher smoke point.

red wine vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar offers a similar tang with health benefits.

fresh parsley

🥗Healthier: fresh basil

💰Cheaper: dried parsley

Basil adds a different flavor profile while dried parsley is more economical.

fresh cilantro

🥗Healthier: fresh parsley

💰Cheaper: dried cilantro

Dried cilantro is a cost-effective alternative.

Chop a large amount of cilantro until finely chopped and add to a mixing bowl.

Chop a large amount of parsley until finely chopped and add to the mixing bowl.

Finely dice garlic by slicing into rounds and then dicing into finer bits, adding to the mixing bowl.

Finely dice onion by slicing into thin strips and then dicing into smaller bits, adding to the mixing bowl.

Add red wine vinegar, olive oil, oregano, red pepper flakes, salt, and black pepper to the mixing bowl with the chopped ingredients.

Whisk all ingredients together until well combined.

Trim excess fat from the chicken thighs, cutting off obvious lumps from the outside and underside.

Add the chicken thighs to the marinade, ensuring they are fully coated, and set aside some chimichurri sauce for later.

Cover the bowl with plastic wrap and let the chicken marinate overnight in the fridge.

Heat the grill and shake off excess marinade from the chicken before placing on the grill.

Close the grill lid and cook the chicken thighs for four minutes on one side.

Open the grill, turn the chicken to the other side, close the lid, and cook for another four minutes until cooked through.

Transfer the cooked chicken to a sheet pan and let it cool for a few minutes before plating.

Slice cherry tomatoes to garnish the plate of chicken.

Spoon the reserved chimichurri sauce over the cooked chicken and add the sliced tomatoes to the plate.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens