Start by preparing the chimichurri sauce, as it’s the heart of this chimichurri chicken thighs recipe. Combine 1/2 cup fresh cilantro, 1/2 cup fresh Italian parsley (chopped), 1 tablespoon fresh oregano (or 1 teaspoon dried oregano), 1 small peeled shallot, 2 cloves peeled garlic, and 1/2 seeded jalapeno pepper in a food processor. Add 1 tablespoon fresh lemon juice, 1 tablespoon red wine vinegar, 1/2 cup olive oil, 1 teaspoon kosher salt, and fresh ground pepper, then pulse until the herbs are finely chopped but not smooth. This step takes about 10 minutes and infuses the sauce with bold flavors.

Next, trim excess fat from 2 lbs boneless skinless chicken thighs and season them with kosher salt and fresh ground pepper. Place the chicken in a baking dish and coat it with 1/4 cup of the chimichurri sauce. Let it marinate for at least 20 minutes or up to 24 hours in the refrigerator to soak in the taste. For deeper flavor, longer marinating works wonders, but even a short time makes a difference.

Allow the chicken to sit out and come to room temperature while you heat the grill to medium-high. Grill the chicken thighs for about 5-6 minutes per side until the juices run clear and the internal temperature hits 165°F. Finally, serve the chicken with extra chimichurri sauce on the side for a fresh finish. For adaptations, like going vegan, use grilled portobello mushrooms tossed in the sauce instead.