Chicken Thighs with Chimichurri Sauce

Preparation info
  • Serves:


    • Difficulty


Appears in
Champions of Sous Vide: A Collection of Favorite Recipes from Two Dozen Sous Vide All-Stars

By Mike La Charite and Jason Logsdon

Published 2019

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For the Chimichurri Sauce

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


For the Chimichurri Sauce

  1. Place the garlic, cilantro, parsley, oregano, lemon juice, red wine vinegar, salt and peppers into a medium-sized bowl.
  2. 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.</