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Chimichurri Chicken Thighs

Adam and Joanne Gallagher
  • 55 minutes
  • Serves 6

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