2 lbs boneless, skinless chicken breasts or thighs
1 cup canola oil
2/3 cup sherry wine vinegar (or red wine vinegar)
2 Tbsp lemon juice
1 cup chopped flat leaf parsley
1/2 cup chopped cilantro
1 Tbsp chopped fresh oregano
3 Tbsp minced garlic
2 Tbsp minced shallots
2 Tbsp chopped capers
1/4 tsp Kosher salt
1/4 tsp cracked black pepper
1/2 tsp crushed red pepper flakes
In a food processor or blender, combine oil, vinegar, lemon juice, parsley, cilantro, oregano, garlic, shallots and capers. Pulse until blended, but not pureed. Stir in salt, black pepper and the crushed red pepper flakes.
Place chicken breasts or thighs in a re-sealable plastic bag. Pour half of the Chimichurri Sauce over the chicken and seal bag. Marinade for 1-2 hours in fridge. Reserve the rest of the sauce at room temperature for up to 6 hours, or refrigerate.
Preheat grill to medium heat. Grill chicken, turning once, until chicken is cooked through and digital thermometer reads 170F. Remove chicken from the grill and let rest for 10 minutes. Serve chicken with the reserved Chimichurri Sauce.