Chicken Thighs with Chimichurri Sauce

Name: Chicken Thighs with Chimichurri Sauce
Yield: Serves: 4
Ingredients: 1 tablespoon oregano, finely chopped; ¼ cup flat leaf parsley, finely chopped; ½ cup cilantro, finely chopped; 4 garlic cloves, minced; Kosher salt; 4 chicken thighs, deboned and evenly flattened; ¾ cup extra-virgin olive oil; 2 tablespoons fresh lemon juice; ¼ teaspoon crushed red pepper; ⅛ teaspoon black pepper; ¼ cup red wine vinegar; 1 teaspoon Kosher salt; freshly ground black pepper; fresh oregano sprigs; 1 teaspoon garlic granules; Olive oil; 1 garlic clove, smashed

Preparation info

Serves:
4

Difficulty
Easy

Appears in

Champions of Sous Vide

By Mike La Charite and Jason Logsdon

Published 2019

About

Ingredients

For the Chimichurri Sauce

4 garlic cloves, minced
½ cup cilantro, finely chopped
¼ cup

Method

For the Chimichurri Sauce

Place the garlic, cilantro, parsley, oregano, lemon juice, red wine vinegar, salt and peppers into a medium-sized bowl.
Slowly whisk in the olive oil until ingredients are combined well. The flavors come together best after sitting for one hour at room temperature. The sauce can be refrigerated overnight and used the next day.</