Ingredients
2 lbs boneless, skinless chicken thighs (about 8 pieces)
1/2 tsp fine sea salt
1 cup flat-leaf parsley, finely chopped (from 1 bunch)
4 garlic cloves, finely minced
1/3 cup olive oil
2 1/2 tablespoons red wine vinegar
1/2 tsp dried oregano or 1 tablespoon fresh oregano
1/2 tsp salt
1/4 tsp freshly ground black pepper
1/4 tsp crushed red pepper flakes
Instructions
1-Combine all sauce ingredients, stir, cover, and refrigerate for at least 2 hours or overnight.
2-Add salt and half the sauce to the chicken, cover, and marinate for at least 15 minutes.
3-For grilling, heat to medium-high and cook chicken for 5-7 minutes per side until it reaches 165ΛF.
4-For sautΓ©ing, heat a skillet with 1 tablespoon olive oil and cook for 5-7 minutes per side to 165ΛF.
5-Serve the chicken with the remaining sauce on top for a fresh finish.
Last Step:
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πΆοΈ Use boneless, skinless chicken thighs for juiciness and flavor; adjust cooking times when using chicken breasts.
β³ Marinate at least 15 minutes; overnight marinating enhances flavor.
π‘οΈ Avoid overcooking chicken to maintain juiciness; ensure internal temp reaches 165Β°F only.
- Prep Time: 20 minutes
- Marinating time: 15 minutes or overnight
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling or SautΓ©ing
- Cuisine: Latin American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 chicken thigh
- Calories: 446
- Sugar: 0.1g
- Sodium: 512mg
- Fat: 37g
- Saturated Fat: 8g
- Unsaturated Fat: 26g
- Trans Fat: 0.1g
- Carbohydrates: 2g
- Fiber: 0.5g
- Protein: 25g
- Cholesterol: 148mg