Chicken Thighs with Chimichurri Sauce

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

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

Main course
Starter
Sous vide
Gluten-free

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.</