Grilled Chicken Chimichurri & Heirloom Tomato Salad

Recipe created by our partner Coco Kelly.
What You'll Need
Chicken leg quarters, thighs, or breasts
½ c. flat leaf parsley
¼ c. cilantro
2 tbsp fresh oregano
1 shallot
2 garlic cloves
2 tbsp white wine vinegar (can also use red wine vinegar!)
½ cup extra virgin olive oil
¼ cup avocado oil
The Recipe
The chimichurri is the most time consuming part of this recipe, and prep time can be shortened if you choose to use a food processor instead of chopping by hand. But the flavor can change a bit by doing it that way. I prefer to keep the flavors pure and go by hand.
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Finely chop the parsley, cilantro, oregano, shallot and garlic cloves, and place in a bowl.
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Add the white wine vinegar, olive oil and avocado oil, and thoroughly mix.
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Next, brush a bit of the mixture onto the chicken pieces and let sit for at least an hour in the refrigerator.
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When you're ready, grill up according to your liking! I love a good char on the chicken myself.
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Serve the remaining chimichurri on the side to top the chicken with.
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For the tomato salad, slice up some heirloom tomato, dice up some cucumber, and top with burrata.
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Drizzle a bit of olive oil, sea salt, and chimichurri on top. Enjoy!