Chimichurri Chicken
Juicy chicken coated in a vibrant, herby chimichurri sauce—bold, fresh, and packed with flavor!
Allowed for Ideal Protein phases 1 to 3.
Serving size
6
Ingredients
- 2 lbs. Chicken Thighs, Boneless and Skinless (about 8 pieces)
- ½ tsp. Fine Sea Salt
- 1 cup Flat-leaf Parsley, Finely Chopped
- 4 Garlic Cloves, Finely Minced
- ⅓ cup Extra Virgin Olive Oil
- 2½ tbsp Vinegar
- ½ tsp. Dried Oregano, (or fresh oregano)
- ½ tsp. Fine Sea Salt
- ¼ tsp. Freshly Ground Black Pepper
- ¼ tsp. Red Pepper, Crushed
Preparation
Step 1
Sprinkle the chicken thighs with sea salt and set aside.
Step 2
In a bowl, mix parsley, garlic, olive oil, vinegar, oregano, salt, black pepper, and crushed red pepper. Stir well to enhance the chimichurri sauce.
Step 3
Pour half of the chimichurri sauce over the chicken and let it marinate for at least 30 minutes (or overnight for best flavor).
Step 4
Heat a grill or skillet over medium heat.
Step 5
Cook the chicken for 5-7 minutes per side, until golden brown and fully cooked.
Step 6
Drizzle the remaining chimichurri sauce over the cooked chicken and enjoy!
