Chimichurri Chicken Thighs with Potatoes

Celiac.com 03/17/2023 - If you're looking for a flavorful and easy way to freshen up your dinner routine, then this recipe for Chimichurri Chicken Thighs is just the thing. The succulent chicken thighs are marinated in a tangy chimichurri sauce made with fresh herbs, garlic, and vinegar, and then grilled to perfection. Bursting with vibrant and zesty flavors that will tantalize your taste buds, this recipe is perfect for a weeknight dinner or a weekend BBQ. 

Ingredients:

• 2 tablespoons water 
• 12 ounces fingerling potatoes, halved 
• 5 tablespoons extra-virgin olive oil, divided 
• 8 skinless, boneless chicken thighs (about 1½ pounds) 
• 1 teaspoon kosher salt, divided 
• ¾ teaspoon black pepper, divided 
• 1 red Fresno chile, halved crosswise 
• 1 cup fresh flat-leaf parsley leaves 1 cup fresh cilantro leaves 
• 1 tablespoon chopped shallots 
• 2 garlic cloves 
• 2 tablespoons fresh lemon juice

Celiac.com Sponsor (A12):
Directions:
Place 2 tablespoons water and potatoes in a microwave-safe bowl; cover and microwave at HIGH 4 minutes or until almost tender.

Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. 

Sprinkle chicken with ½ teaspoon salt and ½ teaspoon black pepper. 

Add chicken to pan; cook 5 minutes on each side. Remove from pan; keep warm.

Cut half of chile into thin slices; finely chop remaining half. 

Add potatoes and chile slices to drippings in pan; cook 4 minutes. Stir in ¼ teaspoon salt and ⅛ teaspoon black pepper.

Place chopped chile, parsley, cilantro, shallots, and garlic in a mini food processor; pulse to combine. 

Add remaining 3 tablespoons oil, ¼ teaspoon salt, ⅛ teaspoon black pepper, and juice; process until smooth. 

Serve with chicken and potatoes.