• Before you start the chimichurri, season chicken thighs. Sprinkle garlic salt on both sides of chicken, set aside or marinate in chimichurri for 2-3 hours.

Chimichurri Using Sharp Knife - 20 minutes

• Destem and chop all herbs, place in bowl with finely chopped shallot, jalapeno and minced garlic. Salt to taste and add red pepper flakes if using. Stir to combine.
• Add in lemon juice, olive oil, and vinegar. Stir to combine.

Chimichurri Using Food Processor - 10 minutes

• In food processor, roughly chop shallot, garlic and jalapeno. Add in fresh herbs. Pulse a few times until herbs are chopped. Don't over process causing herbs to turn dark.
• Place herby mixture into bowl. Add lemon juice, olive oil, vinegar, salt, and red pepper flake, if using. Stir

Chicken Thighs

• If you have planned ahead, and don't have picky eaters, feel free to marinate your chicken in 3/4 cup of the chimichurri for 2-3 hours prior to cooking. Otherwise, just sprinkle both sides of chicken with garlic salt before making the chimichurri.
• Cook however you like, this is grilling instruction:
• Preheat grill to medium heat, 400℉. Place chicken thighs on grill. Grill for 7-8 minutes per side. They are done when internal temperature is 165℉. Bone-in thighs will take longer.
• Remove chicken from grill when done. Let rest for 10 minutes. Serve with a spoonful of chimichurri on top of chicken.