Step 1: In a food processor, combine 1/2 cup of fresh cilantro, 1/2 cup of fresh parsley, 1 tablespoon of fresh oregano, 1 peeled shallot, 2 cloves of peeled garlic, and 1/2 jalapeño pepper (seeds removed). Add 1 tablespoon of lemon juice, 1 tablespoon of red wine vinegar, 1/2 cup of olive oil, 1 teaspoon of kosher salt, and fresh ground pepper to taste. Pulse until finely chopped to your desired consistency.
Step 2: Trim any excess fat from the chicken thighs and pat them thoroughly dry. Season them lightly with salt and pepper. Pour 1/4 cup of the prepared chimichurri sauce over the chicken and ensure each thigh is evenly coated. Marinate for at least 20 minutes at room temperature, or up to 2 hours in the refrigerator for deeper flavor.
Step 3: Preheat your grill to medium-high heat. Once the grill is hot, place the marinated chicken thighs on the grates. Grill for approximately 5-6 minutes per side, or until the chicken has nice grill marks and reaches an internal temperature of 165°F (74°C). The juices should run clear.
Step 4: Once the chicken is cooked, remove it from the grill and let it rest on a cutting board for 5 minutes before serving. This allows the juices to redistribute, keeping the chicken tender and moist. Serve immediately with the remaining fresh chimichurri sauce drizzled generously over the top or on the side for dipping. Enjoy!