Chimichurri Grilled Chicken

Ingredients

• 1 cup Italian parsley (packed)
• ½ cup fresh cilantro (packed)
• ½ cup olive oil
• ¼ cup red wine vinegar
• 3 garlic cloves
• 1 tsp dried oregano
• ½ tsp ground cumin
• ¼ tsp crushed red pepper
• ½ tsp salt
• 4 chicken thighs (bone-in & skin-on)
• ½ cup Greek yogurt
• 2 Tbsp honey
• 1 tsp salt
• 1 tsp black pepper (freshly cracked)

Method

1. Gather all ingredients before starting.
2. Pull the parsley and cilantro leaves off their stems (save stems for stock if desired).
3. Finely mince the parsley and cilantro together.
4. Mince the garlic cloves.
5. In a small bowl, mix the minced herbs, olive oil, red wine vinegar, garlic, oregano, cumin, crushed red pepper, and salt to make the chimichurri sauce; set aside.
6. Pat the chicken thighs dry with a paper towel.
7. In a separate bowl, combine 1/4 cup of the prepared chimichurri with the Greek yogurt and honey to make the marinade.
8. Season all sides of the chicken thighs with salt and pepper, including under the skin, then tuck a spoonful of the yogurt-chimichurri mixture under the skin of each thigh.
9. Place the thighs in a large zip-top bag, pour in the remaining marinade, seal, and coat evenly. Refrigerate for at least 2 hours, or overnight for deeper flavor.
10. Preheat the grill to 375°F.
11. Grill the thighs for about 15 minutes to sear.
12. Flip and continue grilling for another 15 minutes, or until the internal temperature reaches at least 160°F.
13. Remove the chicken from the grill, cover, and let rest until it reaches 165°F.
14. Top each thigh with the reserved chimichurri sauce before serving.