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INGREDIENTS
Chimichurri:
1/2 cup olive oil
2 tablespoons red wine vinegar
1/2 cup finely chopped parsley
4 cloves garlic finely chopped or minced
2 small red chilies or 1 red chili, deseeded and finely chopped (about 1 tablespoon finely chopped chili)
3/4 teaspoon dried oregano
1/2 - 1 level teaspoon coarse salt (adjust to your tastes)
1/2 teaspoon pepper (adjust to your tastes)
Chicken:
4 skinless boneless chicken thighs (or breasts)
Salt to season
INSTRUCTIONS
Mix all ingredients together in a bowl. Allow sitting for 5-10 minutes to release all of the flavors into the oil before using it. (Chimichurri can be prepared and refrigerated for 24 hours before serving.)
Makes 1 cup.
Season chicken with salt, pour 4 tablespoons of Chimichurri out into a shallow dish and coat chicken. Allow marinating for 20 minutes (if time allows). Reserve untouched marinade to serve later.
Heat a small amount of oil in a grill pan or skillet over medium-high heat and cook chicken fillets on each side until golden, crispy and cooked through (about 5-6 minutes each side). Once the chicken is cooked, set aside and allow to rest.
Spoon remaining chimichurri over each chicken thigh (about 2-3 tablespoons of chimichurri per person), or allow your guests to dip their chicken in a small dip bowl of chimichurri.
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