Ingredients

• 1/2 cup fresh cilantro fresh
• 1/2 cup fresh parsley chopped, fresh
• 1 small shallot peeled
• 2 cloves garlic peeled
• 1/2 jalapeno pepper seeded
• 1 tablespoon fresh lemon juice
• 1 tablespoon red wine vinegar
• 1/2 cup olive oil
• 1 teaspoon kosher salt
• fresh ground pepper
• 2 lbs boneless skinless chicken thighs

Instructions

1. In a food processor, combine the cilantro, parsley, shallot, garlic, and jalapeño.
2. Add the lemon juice, red wine vinegar, olive oil, salt, and pepper and pulse until well combined and finely chopped.
3. Place the chicken in a baking dish, season with salt and pepper, and cover with a ¼ cup of the chimichurri. Turn to coat the chicken completely. Marinate for 20 minutes to 2 hours in the refrigerator.
4. Take the chicken out of the fridge to warm up slightly while heating the grill to medium high. Cook the chicken about 5-6 minutes per side, until juices run clear.
5. Serve with extra chimichurri on the side.