Preparation Time: 15 minutes + marinating
Cook Time: 15 minutes
Cut: Boneless chicken
2 lbs boneless, skinless chicken breasts or thighs
1 cup (250 ml) canola oil
2/3 cup (160 ml) sherry wine vinegar (or red wine vinegar)
2 Tbsp (30 ml) lemon juice
1 cup (250 ml) flat leaf parsley, chopped
1/2 cup (125 ml) cilantro, chopped
1 Tbsp (15 ml) fresh oregano, chopped
3 Tbsp (45 ml) garlic, minced
2 Tbsp (30 ml) shallots, minced
2 Tbsp (30 ml) capers, chopped
1/4 tsp (1.25 ml) Kosher salt
1/4 tsp (1.25 ml) black pepper, cracked
1/2 tsp (2.5 ml) 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 165F (74C). Remove chicken from the grill and let rest for 10 minutes. Serve chicken with the reserved Chimichurri Sauce.