Grilled Chicken Thighs with Garlicky Chimichurri

• servings: 4

Ingredients

½ cup packed finely chopped fresh parsley leaves

6 garlic cloves, finely minced

1/4 cup red wine vinegar

¼ teaspoon crushed red pepper flakes, or more to taste

1½ pounds boneless, skinless thighs, trimmed of excess fat

Directions

In a large bowl, season the chicken with ¾ teaspoon kosher salt and ground black pepper to taste. Pour 2 tablespoons of the chimichurri all over the chicken and let it marinate at room temperature for 10 minutes.

Meanwhile, preheat the grill to medium-high.

When hot, oil the grates well and grill the chicken until the juices run clear, 5 to 6 minutes per side. Transfer to a platter.

Drizzle the chicken with a little more chimichurri, then serve with the remaining chimichurri on the side.

Notes

SKINNY SCOOP: The chimichurri can be prepared in advance and refrigerated in an airtight container for up to 2 days.