Grilled Chicken with Chimichurri Sauce & Brown Rice

Make the chimichurri sauce. Combine the ingredients for the Chimichurri sauce in a food processor or blender and pulse until finely chopped. For a less spicy sauce, remove the seeds from the jalapeno peppers. Set aside 1 cup (250 mL) of the Chimichurri sauce to serve with the cooked chicken.

Toss chicken thighs with remaining sauce in a re-sealable plastic bag. Marinate in the refrigerator for 2 hours or overnight.

Cook the dry rice according to package directions in unsalted water.

Preheat grill to medium-high heat. Remove chicken from marinade and discard marinade. Grill chicken 5 minutes on each side or until thoroughly cooked (165°F / 74°C). When cool, cut each thigh in half.

To serve, place the reserved Chimichurri sauce in centre of a large heated platter surrounded by cooked rice and topped with grilled chicken. Garnish with sprigs of fresh oregano and thinly-sliced red onion.