Nutrition balance score
Good
Glycemic Index
27
Low
Glycemic Load
0
Low
Nutrition per serving
Calories369.6 kcal (18%)
Total Fat27.4 g (39%)
Carbs1 g (0%)
Sugars0.1 g (0%)
Protein28.7 g (57%)
Sodium387 mg (19%)
Fiber0.5 g (2%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
Instructions
Step 1
Place the parsley, cilantro, olive oil, vinegar, oregano, salt, pepper and red pepper flakes in a blender and process until well blended. Scraping down the sides as needed. Place one half cup in a covered container and refrigerate until serving time for the rest into a large food storage bag. Add the chicken thighs, squeeze out the excess air, seal the bag and refrigerate for 1 to 12 hours.
Step 2
Prepare the grill for direct heat and preheat to medium high. Alternatively, preheat a grill pan over medium high heat. Remove the chicken from bag, discarding any marinade, brush the grill grates or grill pan with vegetable oil and grill for four to five minutes per side, or until the internal temperature reaches 160 to 165° f.
Step 3
Serve the chicken with the reserved sauce
Notes
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