Ingredients
Yield: Makes 3 to 4 servings as a main course
Prep time: 20 minutes
Cook time: 35 minutes
Total time: 55 minutes
For the Chimichurri Sauce:
2 cups (50 grams) packed parsley leaves and tender stems
3 to 4 garlic cloves, finely minced (1 tablespoon minced)
1 medium shallot, finely chopped
1 teaspoon kosher salt
1/2 to 1 teaspoon crushed red pepper flakes or 1 jalapeño or fresno chili pepper, chopped
1/2 cup (120 ml) olive oil
1/3 cup (80 ml) red wine vinegar
For the Chicken:
6 skin-on, bone-in chicken thighs (about 2-1/4 pounds)
1 tablespoon neutral flavored oil (such as vegetable oil, canola or grape seed oil)
Kosher salt
Preparation
