Chimichurri Chicken Thighs

Chimichurri Sauce:

Ingredients:

1 1/2 cups packed parsley leaves (I like to add oregano or cilantro to finish out the cups for different varieties of a simple sauce)

3 garlic cloves, finely minced

1 medium onion or shallot, finely chopped

1 teaspoon salt

1/2 - 1 teaspoon crushed red pepper flakes or 1 jalapeño finely chopped

1/2 cup Salado House Olive Oil

1/3 cup red wine vinegar or 2 tablespoons of Salado Balsamic Vinegar

Puree all ingredients in a food processor. I like to store this in a mason jar so I can shake it up before serving. This recipe makes a cup of Chimichurri sauce.

For the Chicken:

 I usually grab chicken thighs when they are on sell at HEB in the family pack and then freeze them in smaller quantities for these types of recipes.

Ingredients:

Chicken thighs (enough to feed your family)

2 tablespoons of Salado Olive Oil (since this is for the oven feel free to use your favorite oil)

Salt and pepper

Directions:

I always dry meat with paper towels to remove water and impurities. Heat the oven to 400º F or grill. Rub chicken thighs with the oil and season them with salt. Cook on the stove top until the chicken is golden brown. 10-15 minutes turn over and finish cooking in the pan or pop in the oven until the chicken is completely done or another 10-15 minutes at the proper internal temperature and no blood is seen. Spoon the Chimichurri sauce over while the meat is resting and serve.