½cup(120ml)extra-virgin olive oilplus more for greasing
Season the Chicken - Evenly season both sides of each meat with 1 ½ teaspoon salt and black pepper. Cover and refrigerate until ready to marinate.
Make the Chimichurri Sauce - Using a blender or food processor, add the cilantro, parsley, red wine vinegar, garlic, ½ teaspoon salt, cumin, and crushed red pepper. Process for 20 seconds to break down the leaves, stopping to scrape the sides of the cup as needed.With the machine running on low speed, slowly add the olive oil in a thin steady stream in the lid or feed tube opening. Cover and process on medium-high speed until the sauce is slightly thickened, with small herb pieces, about 30 to 45 seconds. Season with salt and pepper to taste.
Marinate the Chicken - Add the chicken to a baking dish or large resealable plastic bag. Add ¼ cup of the chimichurri sauce, and turn to coat. Cover and refrigerate. Press out the excess air if using a plastic bag. Marinate for a minimum of 30 minutes and up to 60 minutes. Reserve and refrigerate the remaining sauce for serving.
Dry the Chicken - Before grilling, use paper towels to pat dry the surface to remove excess moisture.
Preheat the Grill - Preheat the grill over medium-high heat between 400 to 425ºF (204 to 218ºC). Keep one burner off for indirect heat cooking. Clean and carefully grease the grates with the oil.
Grill the Chicken - Place the chicken on the direct heat side of the grill and close the lid. Cook until the internal temperature reaches between 160 to 165ºF (71 to 74ºC), about 5 to 8 minutes per side, depending on thickness. If browning too quickly, move the chicken to the indirect heat side to complete cooking.
Rest the Meat - Cover and rest the chicken for 10 minutes, then cut into ¼-inch thick slices against the grain.
Serve - Serve chicken with the reserved chimichurri sauce.
Sauce Yield: About 3/4 cup
Extra Sauce: Double the chimichurri recipe
Storing: Store in an airtight container in the refrigerator for up to 5 days.
Reheating: Cover and microwave the chicken on high heat in 15 to 30-second increments until hot.
Making the Sauce without a Blender/Processor: Using a chef’s knife, finely chop the cilantro, parsley, and garlic. In a medium bowl, whisk together the cilantro, parsley, red wine vinegar, garlic, salt, cumin, and crushed red pepper. Slowly add the olive oil, vigorously whisking until slightly thickened.
Cooking Chicken Thighs: Cook until internal temperature reaches 165 to 170ºF (74 to 77ºC). About 25 to 30 minutes for bone-in, 10 to 15 minutes for boneless.