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) 

1. In a blender, place the first 7 ingredients into a blender and blend until smooth. Drizzle in the olive oil and pulse until integrated. 

2. Place the chimichurri into a bag with the chicken cutlets. 

3. Marinade for at least a half an hour or up to 12 hours. 

4. 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.