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Succulent grilled chicken thighs with herb marinade on white marble plate, served with fresh parsley and flavorful dipping sauce, Baked Bree recipe.

Chimichurri Chicken Thighs

Close-up of a man with short hair and beard, wearing a gray t-shirt, indoors with natural lighting.Gavin Crisp
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Prep Time 10 minutes
Cook Time 15 minutes
Additional Time 1 hour
Total Time 1 hour 25 minutes
Course dinner, Main Course
Cuisine American, latin american
Servings 6
Calories 271 kcal

Ingredients
  

  • 2 pounds boneless skinless chicken thighs
  • 1/2 cup of fresh parley
  • 1 tablespoon paprika
  • 1 garlic clove
  • 1/4 red bell pepper
  • 1/2 tablespoon pepper flakes
  • 1/4 cup olive oil
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions
 

  • In a food processor, add the red bell pepper, Fresh parsley, paprika, pepper flakes, garlic clove, olive oil, Balsamic vinegar, Salt and pepper.
    Fresh parsley, red pepper flakes, and a red bell pepper in a food processor for chopped herb and spice mixture.
  • Blend until the ingredients are in tiny parts.
    Brightly colored homemade salsa in a food processor.
  • Put the chicken thighs in a bowl. .add half of the chimichurri sauce. Reserve the rest. Mix until all the chicken thighs are impregnated. Take to the fridge for 1 hour to macerate and let the chicken acquire the tastes.
    Marinated chicken thighs in herb and citrus marinade in a glass bowl for Baked Bree recipe.
  • On a stove over medium heat, place the chicken in a skillet and cook for 4 to 5 minutes on each side until the chicken thighs are golden brown. Remove and serve adding more chimichurri Sauce.
    Juicy chicken thighs cooking in a skillet with herbs and oil.

Nutrition

Calories: 271kcalCarbohydrates: 2gProtein: 30gFat: 16gSaturated Fat: 3gSodium: 344mgFiber: 1g
Keyword chicken thighs, chimichurri, chimichurri sauce, easy chicken, easy chicken recipe
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