4 lbs of bone in chicken thighs or 3 lbs boneless thighs or breasts*
In a food processor or high speed blender, add Chimichurri ingredients and process on Low until chunky sauce forms.
In a large bowl, add chicken and pierce randomly with a small knife. Pour half of Chimichurri sauce on top and mix with your hands to coat the meat evenly. Cover and refrigerate for at least 30 minutes or preferably overnight. The longer the better, obviously. Discard marinade before cooking.
Grill: Grill on indirect high heat with closed lid for 15-20 minutes per side. Or until juices run clear (check with a knife near bone. Bone in chicken takes longer to cook. Grills vary so check your chicken often. You know your grill best, so it’s hard to advise on exact cooking time.
Bake: Rub the bottom of large baking dish with oil and lay marinated chicken breasts or thighs in a single layer. Bake uncovered in 450 degrees F preheated oven for 25-35 minutes for chicken breasts and 40 minutes for thighs. Or until internal read thermometer registers 150 degrees F internal temperature. You do not need to wait for 165 degrees F as meat will get there during resting. This way you will avoid dry chicken
Pan Fry: Cook in preheated on medium heat skillet. Breasts – for 5-6 minutes covered per side. Thighs – for 10-12 minutes per side. Covering chicken will allow it to get cooked through in the thickest part without burning. However, keep in mind that pieces of parsley will burn a bit and that’s fine.
Serve hot drizzled with remaining Chimichurri sauce. Crispy charred fatty chicken skin – to eat or not to eat – you decide. I occasionally do.:)
Store: Refrigerate in an airtight container for up to 5 days.
* I used 12 large chicken thighs bone in and skin on. You can use boneless and skinless chicken breasts which would be perfect because they are lean. Cut them in thinner pieces lengthwise.