Chimichurri chicken recipe


• 1 jar chimichurri (see seperate recipe page)
• 8 chicken thighs, boneless and skinless
• 1 Tbsp olive oil


  1. Pre-heat a seasoned griddled pan over medium high heat

  2. Place the chicken things in a large bowl and coat them in roughly 1/2 cup (or less)
    of chimichurri

  3. Pour 1/2 Tbsp olive oil into the pan then add chicken thighs in batches. Most pans will
    fit 4 thighs at a time

  4. Cook the chicken thighs for 6 minutes each side or until cooked through. Repeat for
    the remaining 4 thighs using extra oil if needed

  5. Serve with an extra 1/2 cup chimichurri poured over the chicken along with sides of
    your choice. 

Serves 4

Thank you to Gabby Campbell from The Tolerant Table for this delicious recipe.