INGREDIENTS
6
Chicken thighs (about 2 1/4 pounds), medium skin-on bone-in
3
Garlic cloves
2 cups
Parsley, packed stems leaves and tender
1/2 tsp
Red pepper flakes or 1 jalapeno or fresno chili pepper
1
Shallot, medium
1 tsp
Kosher salt
1
Salt
1 tbsp
Neutral flavored oil
1/2 cup
Olive oil, extra-virgin
1/3 cup
Red wine vinegar