Chicken Thighs with Chimichurri Sauce

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

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

Starter
Main course
Gluten-free
Sous vide

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.</