Chimichurri Chicken
3-4 cloves garlic
1 jalapeno
1/3 cup red wine vinegar
1.5 cup cilantro and soft stems
1 cup parsley
1 shallot, peeled
Salt and pepper to taste
½ cup olive oil
6 chicken cutlets (thighs or breasts per your preference)
In a blender, place the first 7 ingredients into a blender and blend until smooth. Drizzle in the olive oil and pulse until integrated.
Place the chimichurri into a bag with the chicken cutlets.
Marinade for at least a half an hour or up to 12 hours.
Preheat the grill to medium- high heat and oil the grates. Place the chicken breasts on the grill and cook, covered, for 5-6 minutes per side. Do not overcook. The internal temperature should reach 160-165 F. Transfer the chicken to a platter and serve.
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