Ingredients
1.25 pounds (8 pieces) skinless chicken legs or thighs (bone-in)
½ cup packed parsley leaves
¼ cup packed oregano leaves
¼ cup packed cilantro leaves
2 to 3 cloves garlic
1.5 tablespoons olive oil
½ teaspoon kosher salt
⅛ teaspoon crushed red pepper flakes
Instructions
1. Separate the leaves from the stems of the herbs (shown left to right: parsley, oregano, cilantro).
2. Place garlic in bowl of food processor and process until chopped. Add in herbs, olive oil, salt and red pepper flakes. Pulse until combined. You may have to use a spatula to scrap the sides a few times.
3. Pour marinade over chicken in a container or ziploc bag and make sure it’s evenly distributed. Refrigerate at least a couple of hours or overnight.
4. Grill chicken until cooked through and juices run clear. If using a thermometer, the correct internal temperature is 165F. Enjoy!
source: everydaymaven
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