1-First, start by preparing the chimichurri. Combine the cilantro, parsley, oregano, shallot, garlic, and jalapeno in a food processor or chop them finely by hand. Then, add the lemon juice, red wine vinegar, olive oil, kosher salt, and pepper, and pulse until the herbs are finely chopped but not smooth that’s your flavorful base!

2-Next, trim any excess fat from the 2 lbs of boneless, skinless chicken thighs, season them with salt and pepper, and coat them with about 1/4 cup of the chimichurri sauce. Pop them in the fridge to marinate for at least 20 minutes, or up to 24 hours for deeper flavor. If you’re grilling, heat your grill to medium-high while the chicken warms up a bit outside the fridge.

3-Once your grill is ready, place the chicken on the grates and cook for 5-6 minutes per side until the juices run clear and the internal temperature hits 165°F. Serve it up with extra chimichurri on the side for that extra kick it’s a hit with rice or a fresh salad! For more grilling ideas, check out our guide to grilled chicken thighs on the blog.