1-First, make the chimichurri sauce. Mix 1 cup finely chopped flat-leaf parsley, 4 finely minced garlic cloves, 1/3 cup olive oil, 2 1/2 tablespoons red wine vinegar, 1/2 tsp dried oregano (or 1 tablespoon fresh), 1/2 tsp salt, 1/4 tsp freshly ground black pepper, and 1/4 tsp crushed red pepper flakes in a bowl. Cover and refrigerate for at least 2 hours or overnight to let the flavors blend.

2-Next, prepare the chicken. Place 2 lbs boneless, skinless chicken thighs in a bowl, add 1/2 tsp fine sea salt and half of the chimichurri sauce. Stir to coat, cover, and marinate for 15 minutes or refrigerate overnight for deeper flavor.

3-To cook, preheat your grill to medium/high heat. Put the chicken smooth side down on the grates, cover, and grill for 5-7 minutes per side until it reaches 165˚F internally. If you prefer to sauté, heat 1 tablespoon olive oil in a skillet over medium heat and cook the chicken for 5-7 minutes per side until done.

4-Once cooked, transfer the chicken to a platter and spoon the remaining chimichurri sauce over it. For added ideas, try our oven-baked chicken legs recipe if you want another easy chicken option. Serve right away with sides like rice or potatoes to round out the meal.