Chimichurri Chicken

1: To make chimichurri, combine all ingredients except vinegar, water and olive oil in a food processor and pulse until finely chopped.

2: Add in vinegar, water and olive oil and pulse once or twice more to fully incorporate into sauce.

3: Season chicken generously with salt and pepper.

4: Reserve ¼ of the chimichurri for later, then pour the remainder over your chicken.

5: Coat chicken evenly and submerge as much as possible. Refrigerate to marinate for at least one hour up to four hours.

6: To cook, heat grill or skillet over medium heat. If grilling, oil your grill. If using a stovetop, add olive oil to your pan.

7: Add chicken 2-3 pieces at a time and cook undisturbed for 7 minutes.

8: Flip and cook another 7 minutes on the other side.

9: Continue cooking and flipping every few minutes until internal temperature hits 165°F, about 18 minutes total.

10: Allow chicken to rest for ten minutes before slicing and serving with reserved chimichurri.